One might assume by calling this a “Buddha Bowl” I’m making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food.
A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”
That’s my kind of dinner. Let’s do this!
Origins of The Buddha Bowl
It’s not clear where the term Buddha Bowl originated, and there doesn’t seem to be any strict set of rules for how to make one. But it seems to be roughly defined as a bowl with an assortment of small portions of different foods (especially veggies).
Some say the concept is thought to emulate the way Buddhist monks would walk around with a bowl, accepting small portions from other people (source). While others claim that Buddha Bowls refer to a healthy, balanced, but overloaded bowl resembling the rounded belly of the Laughing Buddha (source).
I first heard of Buddha Bowls somewhere within the vegan community and personally understand them as a big bowl of plant-based goodness, which is precisely what this recipe is!
What started off as a mission to make a chickpea breakfast skillet turned into a sweet and savory dish that would satisfy vegans and meat-eaters alike.
Plus, it’s simple – requiring just 30 minutes. And it’s ridiculously healthy – loaded with four kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that’s so good you’ll want to put it on everything.
It all starts by roasting your vegetables in the oven. While those are baking away, simply sauté your chickpeas to crispy perfection and whisk up your 3-ingredient tahini sauce.
All that’s left to do is put it all together and take your taste buds to flavor town.
This bowl is literally all I’ve been craving since perfecting this recipe. It’s:
Savory + Sweet
Subtly spiced
Warm
Comforting
Incredibly satisfying
Seriously healthy
& Packed with flavor
If you give this recipe a try, let us know how you like it! Leave a comment, share it, and rate it – it’s super helpful for us and other readers.
And as always, don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you cook up. Cheers!
Want More Bowl Ideas?
- Roasted Vegetable and Quinoa Harvest Bowls
- Quinoa Chickpea Buddha Bowl
- Nourishing Curried Lentil & Sweet Potato Bowl
- The Ultimate Mediterranean Bowl
Sweet Potato Chickpea Buddha Bowl
Ingredients
VEGETABLES
- 2 Tbsp olive, melted coconut, or avocado oil
- 1/2 medium red onion (sliced in wedges)
- 2 small sweet potatoes (halved)
- 1 bundle broccolini (large stems removed // chopped)
- 2 big handfuls kale (larger stems removed)
- 1/4 tsp each salt + pepper
CHICKPEAS
- 1 (15-ounce) can chickpeas (drained, rinsed + patted dry)
- 1 tsp cumin
- 3/4 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp each salt + pepper
- 1/2 tsp tsp oregano (optional)
- 1/4 tsp turmeric (optional)
TAHINI SAUCE (OPTIONAL)
- 1/4 cup tahini
- 1 Tbsp maple syrup
- 1/2 medium lemon (juiced)
- 2-4 Tbsp hot water (to thin)
Instructions
- Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
J. Harlan says
This is a staple recipe for me, especially as it’s one of the most satisfying & satiating recipes I know.
Amazing! We’re so glad to hear you enjoy this recipe and find it satiating. Thank you for the lovely review! xo
Gail Griesedieck says
I found this for people like me who struggle to get the chickpeas crisp.
Roasting canned chickpeas is a simple process, but achieving a truly crispy, snack-worthy texture requires removing as much moisture as possible before and during cooking. The ideal method involves high heat, thorough drying, and, crucially, allowing them to cool in the oven.
1. Prep and Dry (The Most Important Step)
• Drain and Rinse: Drain one can of chickpeas in a colander and rinse thoroughly under cold water to remove the canned taste and slimy film.
• Dry Thoroughly: Spread the chickpeas on a clean kitchen towel or paper towels and pat them until very dry.
• Remove Loose Skins: Remove any loose skins that fall off, as these can burn, but don’t worry about removing every single one.
• Tip: The drier the chickpea, the crispier the result.
2. Season and Roast
• Preheat: Preheat your oven to 400°F (200°C) or 425°F (220°C).
• Season: In a bowl, toss the dried chickpeas with 1-2 tablespoons of olive oil (or avocado oil) and salt.
• Spread: Spread them in a single layer on a large rimmed baking sheet, ideally lined with parchment paper.
• Roast: Bake for 25 to 35 minutes, shaking the pan halfway through to ensure even cooking.
3. The Secret to Maximum Crunch
• Turn off the Oven: Once the chickpeas are golden brown, turn off the oven but do not remove the tray.
• Rest: Leave the pan in the cooling oven for another 10–15 minutes (or up to an hour). This allows them to dry out completely and become “corn nut” crunchy.
• Add Spices Last: Remove from the oven and, while still warm, toss with your favorite spices (paprika, cumin, curry powder, cayenne, or garlic powder).
Quick Tips for Success
• Don’t Overcrowd: If the pan is too full, the chickpeas will steam instead of crisp.
• Wait to Salt (Optional): Some suggest waiting to add salt until after they are roasted, as salt can draw out moisture and make them soggy.
• Storage: Store in a container with a loose lid or a paper bag to keep them dry; an airtight container can make them soft. They are best eaten within 1–2 days.
Alternative: Air Fryer Method
• Preheat air fryer to 400°F (200°C).
• Air fry for 10-12 minutes, shaking halfway.
• Let them rest in the air fryer for 5 minutes after turning it off.
Bunnii says
Made this tonight and I loved it! I wanted more protein so I used high protein tofu instead of chickpeas.
Amazing! We’re so glad you enjoyed it. Thank you for sharing! xo
Marissa says
Already a MB fan (I love my MB cookbook!) so I was happy to find a new recipe to try! So very delicious for a healthy weeknight meal, but I did have to make a few edits.
Sweet potatoes needed more time so I had to pull all the other veggies off at the end and cook the potatoes for at least 15 minutes more. Perhaps cutting the potatoes into smaller pieces, giving them more time up front (like 20 mins instead of just 10), or cooking them in a separate pan would solve that issue.
I also didn’t enjoy the sweetness in the dressing (I prefer savory over sweet) so I’d omit the maple syrup in the dressing next time. Just add salt and pepper and it’s still a delicious tahini-lemon dressing!
Lastly, I’ve successfully crisped chickpeas in the oven before so maybe I’ll add them to the sheet pan with everything else to make it a one-pan meal!
Thank you for sharing your honest experience, Marissa! Sorry to hear it gave you some trouble with cooking and that the dressing wasn’t quite the balance you were hoping for. We hope you enjoy it more next time with some modifications! xo
Ana says
This is a great, affordable student meal for me :)
We’re so glad to hear it, Ana! Thank you for sharing! xo
Janet says
I loved the flavor but I cannot tolerate oil. Ne t time, what can I use. Fir sautéing i use veg broth but im not sure if that’s good enough for roasting. Would aquafaba work? Thank you.
Hi Janet, we haven’t tested with aquafaba, but we do think it could work! Or another option would be to check out our post on oil-free roasted vegetables. Hope that helps!
Katie Carlson says
Healthy and so so tasty. This has become a staple for us. Recommend this recipe to friends and family all the time!
Whoop! We’re so glad this recipe has become a go-to for you, Katie. Thank you for the lovely review and for passing it along to others! xo
Pagan says
I follow this to the dot every time for years and I love it so much. What do you guys use when you don’t have brcollini?
We’re so glad you enjoy it, Pagan! Thanks so much for the lovely review! You could try using broccoli. xo
Sonia says
I have been making this for years and love it. I always follow the recipe except for using broccoli when I can’t find broccolini. Very tasty and comforting meal!
Amazing! We’re so glad you enjoy this recipe and keep coming back to it. Thank you for sharing, Sonia! xo
Andrea Robinson says
This is amazing and so simple to make. Thank you so much for ALL of your wonderful recipes, they are keeping my family healthy.
Thanks so much for the kind words and support, Andrea! We’re so glad you and your family enjoyed it. xo
Dana says
I have made this several times. It comes together so nicely. Actually making again, right now.
Yay! We’re so glad you enjoy this recipe, Dana. Thank you for the lovely review! xo
Deanna says
Just made this for lunch and it was fabulous. Very filling and yummy. I always use a frother when I make tahini sauce, comes out perfectly blended, smooth creamy (to Dani: you can make the night before and store in the fridge). I really liked the spiced chickpeas, although I didn’t have coconut oil, which I think is a must, so I sprinkled some shredded coconut that I had on hand. Mine didn’t come out crispy either, but they were so good that I didn’t mind. I didn’t have kale, so used spinach instead. Had a few extra cherry tomatoes, which I roasted with sweet potatoes – they added a nice color. I also crumbled some feta cheese on top. It’s hard to go wrong with this combination. Will definitely make again.
We’re so glad you enjoyed it, Deanna :) Great idea to use a frother for making tahini sauce! Thank you for sharing! xo
Dani says
Been making this for years, it’s one of my favorites in the cooler months! Perfectly adaptable for cleaning out my produce drawer, but sweet potatoes are mandatory, haha! Always need two sheet pans to hold all the veg. Today we added cabbage, brussels, and parsnip, soooo yummy :)
I’ve got chronic pain and can’t stand up very long. The sauce, which is my fav part, is also trickiest for me, even with only three ingredients. I’m tired by the time I get to it and find having to faff with separation of the tahini and juice a lemon to be too much (sad, I know). I keep trying to find something store bought to substitute. It’ll never be as good, but if you have any suggestions I would welcome them. Thank you!
Hi Dani, thanks so much for sharing your experience! We’re glad you’ve been enjoying this recipe for years! Sorry to hear sometimes it’s a bit much. We haven’t found a store-bought dressing we can recommend (admittedly we don’t buy them often), but perhaps another reader will be able to chime in with a recommendation?
Lou Anne says
I have used Annie’s Organic Goddess Dressing on the Buddha Bowls in the past ❤️ Making this tonight. Looks delicious!
Heather F says
Try JUST Chipotle Mayo! We love it!
Cindy says
It’s been years since I made this recipe but it was still so delicious! I opted to roast the chickpeas in the oven and swapped the broccoli for cabbage and onion so they could roast at the same time as the sweet potatoes. Also massaged the kale with lemon and maple and olive oil vs cooking. Served with rice and chili crunch and pepitas! Such a winner!
We’re so glad you enjoyed it, Cindy! Thanks so much for the lovely review and for sharing your modifications. xo
Kathryn says
Delicious! I found the recipe very easy to follow and execute.
I love roasting vegetables, after the vegetable are in the oven its hands off and free to do other things. I roasted the vegetables for approximately 30 minutes. 3 ingredient dressing easy and delicious.
Should the chickpeas end up crispy? Mine didn’t but perhaps that was because I was in too much of a rush to get them on the table.
It all smelt so good.
Thanks so much for sharing your experience, Kathryn! We’re so glad you enjoyed the recipe! The chickpeas should be crispy, but not as much as if say they were deep fried (as you might get at a restaurant or in a package from the store). For crispier chickpeas, you can increase the heat and/or cook longer. Hope that helps!
LaVonne says
Happy New Year to a beloved Cook! Your fabulous recipes are on our menus consistently. I just made the Sweet Potato Chickpea Bowl for tonight’s dinner.
I diced the raw sweet potato in 1/2 inch dices, sprinkled oil and salt and baked them in a cast iron skillet in the oven. I find roasting them in cast iron rather than an aluminum baking sheet delivers a better outcome.
I also added wedges of roasted cabbage and red bell pepper — roasted in a 2nd cast iron in the same oven with the potatoes.
Divine!
Aw, we’re so happy to hear this! Happy New Year to you! Thanks so much for sharing! xoxo
Kate Thuss says
This sounds amazing! Any thoughts on honey instead of maple syrup in the dressing? My hubs gets a headache sometimes from maple syrup, so I try to avoid if I can.
Hi Kate, we think honey would work!