Go Back
Jessica T. Brown

30-Minutes Sweet Potato Chickpea Buddha Bowl

A quick and flavorful plant-based bowl featuring roasted sweet potatoes, broccolini, kale, and spiced chickpeas, finished with a luscious tahini-maple dressing.
This nutrient-rich meal is easy to prepare and perfect for a healthy lunch or dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3
Course: Entrée
Cuisine: Gluten-Free Friendly, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil or melted coconut/avocado oil
  • 1/2 medium red onion sliced into wedges
  • 2 small sweet potatoes halved
  • 1 bundle broccolini stems removed and chopped
  • 2 large handfuls kale stems removed
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 15-ounce can chickpeas, drained, rinsed, and dried
  • 1 tsp ground cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp oregano optional
  • 1/4 tsp turmeric optional
  • 1/4 cup tahini
  • 1 tbsp maple syrup
  • Juice of 1/2 medium lemon
  • 2 –4 tbsp hot water to thin sauce

Equipment

  • 1 Baking Sheet
  • 1 Large Skillet
  • 2 Mixing Bowls
  • Measuring spoons and cups
  • Whisk

Method
 

  1. Preheat and Prepare Sweet Potatoes & Onions: Set your oven to 400°F (204°C) to preheat.
    Meanwhile, arrange the halved sweet potatoes, cut side down, and the red onion wedges evenly on a large, uncovered baking sheet.
    Drizzle them with a tablespoon of oil, making sure to coat the sweet potato flesh well to promote caramelization during roasting.
  2. Roast Sweet Potatoes and Onions – First Stage: Place the baking sheet in the oven and roast the sweet potatoes and onions for 10 minutes.
    This initial roasting softens the sweet potatoes while the onions begin to caramelize, developing a rich, savory sweetness.
  3. Add Broccolini and Continue Roasting: Carefully remove the baking sheet and flip the sweet potatoes so the skin side is up.
    Scatter the chopped broccolini over the sheet, drizzle with a bit more oil, and sprinkle with salt and pepper.
    Return to the oven and roast for an additional 8 to 10 minutes until the broccolini is tender but still vibrant.
  4. Add Kale and Finish Roasting: Take the baking sheet out once more and add the kale to the mix.
    Drizzle kale with a touch more oil and sprinkle with salt and pepper.
    Roast everything together for another 4 to 5 minutes until the kale wilts slightly but retains some texture and brightness.
  5. Prepare Chickpeas and Season: While the vegetables roast, drain and rinse the chickpeas thoroughly, then pat them dry with a towel to remove excess moisture.
    In a mixing bowl, toss the chickpeas with cumin, chili powder, garlic powder, salt, pepper, oregano, and turmeric (if using) until evenly coated with the spices.
  6. Sauté Chickpeas Until Crispy: Heat one tablespoon of oil in a large skillet over medium heat. Add the seasoned chickpeas and sauté, stirring frequently, for about 10 minutes.
    Adjust the heat as needed—lower if browning too quickly, or raise if they’re not crisping—to get golden, crunchy chickpeas with deep, toasted flavor.
  7. Whisk Tahini Sauce: In a clean mixing bowl, combine tahini, maple syrup, and freshly squeezed lemon juice.
    Whisk the mixture thoroughly, then gradually add 2 to 4 tablespoons of hot water, stirring constantly until the sauce reaches a smooth, pourable consistency that’s creamy but not too thin.
  8. Assemble and Serve: Slice the roasted sweet potatoes into bite-sized chunks.
    Divide the roasted vegetables evenly among three bowls, top each with a generous scoop of crispy chickpeas, and drizzle with the creamy tahini-maple sauce.
    Serve immediately for best flavor and texture.

Notes

  • Storage: Leftovers keep well in an airtight container in the fridge for up to 3-4 days—perfect for meal prepping.
  • Variations: Swap broccolini for broccoli or asparagus if preferred.
  • Tahini Substitute: For a nut-free option, use sunflower seed butter in the sauce.
  • Spice Level: Adjust chili powder to your heat preference or omit for a milder dish.
  • Roasting Tips: Spread vegetables in a single layer on the baking sheet to ensure even roasting and avoid steaming.