Sweet Potato Chickpea Buddha Bowl
A nutrient-dense bowl with roasted sweet potato, spiced chickpeas, spinach, and a lemon-tahini dressing.
In a nutshell: This authentic american sweet potato chickpea buddha bowl comes together in just 35 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A wholesome vegan meal prep favorite. Cubed sweet potatoes and chickpeas are spiced and roasted to perfection, served on a bed of fresh baby spinach with sliced avocado and a rich, creamy lemon-tahini sauce.
Key Equipment
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Chef's Pro-Tips
- Parboil or Soak for Crispiness: Parboil potato cuts in salted water with a splash of vinegar or soak in cold water to wash away surface starches before roasting.
- Preheat the Baking Sheet: Place your baking tray in the oven while it preheats. Dropping seasoned potatoes onto a sizzling pan starts caramelization instantly.
Ingredients
2
servings
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1 large sweet potato, cubed
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1 can chickpeas, drained and dried
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1 tsp smoked paprika
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2 cups baby spinach
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½ medium avocado, sliced
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3 tbsp tahini, for dressing
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1 tbsp lemon juice, for dressing
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Step-by-Step Instructions
Roast Potatoes & Chickpeas
Preheat oven to 400°F (200°C). Toss cubed sweet potato and dry chickpeas in olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and crispy.
Make Tahini Dressing
In a small bowl, whisk tahini, fresh lemon juice, minced garlic, and 2-3 tablespoons of warm water until it forms a creamy, smooth, pourable dressing.
Assemble Bowls
Divide fresh spinach into serving bowls. Add a section of roasted sweet potatoes, a section of roasted chickpeas, and fresh avocado slices. Drizzle the lemon-tahini dressing generously over the top.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Drain and dry them thoroughly, toss with oil and smoked paprika, and roast in a single layer at 400°F for 20-25 minutes without crowding the pan.
That is normal. Tahini thickens when liquid is first added; keep whisking and drizzle in 2-3 tablespoons of warm water until it turns creamy and pourable.
Yes. Roast the sweet potato and chickpeas ahead and refrigerate. Store the tahini dressing separately and assemble over fresh spinach when serving.
Creamy peanut butter thinned the same way works, or use plain Greek yogurt with lemon for a tangier, non-sesame dressing.
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