A Sweet Potato Buddha Bowl is a quick, easy, nutritious, and delicious dinner that can be whipped up in no time.
This Buddha Bowl is a nourishing, plant-based meal packed with roasted veggies, chickpeas, and a creamy tahini sauce. It’s a colorful, healthy dish that’s easy to make, customizable, and perfect for meal prep. Enjoy it for lunch or dinner, and feel free to add your favorite grains or toppings!
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What is a Buddha Bowl?
A Buddha Bowl is a beautiful bowl overflowing with a variety of nutritious foods, mostly an assortment of vegetables. The term “Buddha Bowl” comes from the bowl being so full and round from all the food in it, it resembles that of a Buddha belly.
What Goes Into a Buddha Bowl?
There are a million and one options to create a Buddha Bowl but they all follow the same general scheme…
- Starch: Start with a starch base. Quinoa, sweet potato, potato, rice, millet, or any other grain you may desire will work here.
- Vegetables: Whatever vegetables your heart desires! You can add raw or roasted vegetables to your bowl. In this recipe I use broccoli, carrots, and kale, all roasted. Other veggies that are great options include cauliflower, Brussels sprouts, or bell peppers.
- Protein: Chickpeas, black beans, tofu, or your choice of lean protein.
- Dressing: Choose a dressing that suits your bowl well. Some examples include tahini sauce, peanut sauce, avocado dressing, or your favorite dressing.
How to Make a Buddha Bowl
- Prepare your vegetables for roasting and your starch.
- Make your dressing.
- Add roasted vegetables to a bowl and drizzle with dressing.
More Healthy Bowl Dinners
Sweet Potato Buddha Bowl
Equipment
- baking sheet
Ingredients
Buddha Bowl
- 1 large sweet potato
- 1 potato
- 3 cups broccoli
- 1 cup carrots
- 2 cups kale
- 1 can chickpeas rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper to taste
Tahini Sauce
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- salt to taste
- 3 tablespoons hot water
Instructions
- Preheat oven to 425°F. Cover baking sheet in tinfoil.
- Chop sweet potato, potato, broccoli, carrots, and kale into equal sized 1-inch chunks.
- Toss chopped vegetables and rinsed chickpeas in large bowl with olive oil. Add paprika, cumin, garlic powder, and salt and pepper.
- Spread vegetables in a single layer on the prepared baking pan. Bake for 30 minutes.
- In the meantime, add tahini, lemon juice, maple syrup, and salt to a small bowl. Whisk to combine. Add in hot water slowly until desired consistency is achieved.
- Split roasted vegetables between bowls. Drizzle with tahini sauce.
Notes
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