Why I Love This Recipe

There’s something so satisfying about a bowl that checks all the boxes, and this roasted chickpea and sweet potato Buddha bowl does exactly that. You get crispy chickpeas, caramelized sweet potatoes, tender broccoli, fresh kale, and the creamiest tahini lemon dressing all in one meal. The warm spices bring everything together and make this veggie-packed bowl feel anything but boring. It’s a simple, nourishing recipe that’s perfect when you want something filling, flavorful, and made with wholesome ingredients.

Enjoying The Leftovers

This roasted chickpea and sweet potato Buddha bowl is perfect for meal prep and makes an easy, nourishing lunch or dinner that reheats beautifully.

Storing:

Store the roasted chickpeas, sweet potatoes, broccoli, and red onion in an airtight container in the refrigerator for up to 3-4 days. Keep the kale and tahini lemon dressing separate until ready to serve to maintain the best texture and freshness.

Reheating:

To reheat, warm the roasted vegetables and chickpeas in a skillet over medium heat for 3-5 minutes or microwave in 30-60 second intervals until heated through. Assemble your bowl with fresh kale and drizzle with tahini lemon dressing just before serving.

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Chickpea and Sweet Potato Buddha Bowls

This roasted veggie and chickpea bowl is a vibrant, plant-based meal with sweet potatoes, broccoli, red onion, and spiced chickpeas. Served over kale and topped with honey-tahini dressing, it’s hearty, wholesome, and flavorful.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
US M
Servings 4

Ingredients

  • 1 large sweet potato, cubed
  • 2 tbsp olive oil
  • 1 bag broccoli
  • 15 oz can of chickpeas
  • 1 red onion, diced
  • 4 cups kale, chopped
  • 1 tsp garlic powder
  • 2 tsp coriander
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp pepper
For the dressing
  • 1 tbsp honey
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
US – M

Instructions

  • Preheat oven to 425
  • Chop up your sweet potato and red onion, then add it to a prepared sheet pan along with about 2 to 3 cups of broccoli. Drain your can of chickpeas, then add that to the pan as well.
  • Pour 2 tbsp olive oil over all the chickpeas and veggies, then season with coriander, turmeric, cumin, garlic powder, salt, and pepper.
  • Put in the oven for about 25 to 30 minutes until the sweet potatoes are cooked and everything looks a little crispy. It's the best when it has a good crunch.
  • To make your dressing mix, 1 tbsp honey, the juice of 1 lemon, 1/4 cup tahini, 1 tbsp olive oil, 1 tbsp apple cider vinegar, 2 tbsp water, a sprinkle of salt, pepper, and garlic powder. Taste and adjust the salt as necessary.
  • To each bowl, add a handful of chopped kale, a few scoops of the veggie chickpea mixture, top with a squeeze of fresh lemon juice and a drizzle of dressing! Enjoy!

Equipment

large baking sheet
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 550kcal | Carbohydrates: 62g | Protein: 17g | Fat: 29g | Fiber: 16g