Sweet Potato Chickpea Buddha Bowl

Just made this and I’m super excited to eat it over the next few days! The only change I made was splitting it into 5 instead of 4 servings. I topped mine with a fried egg, and a few spoonfuls of nutritional yeast and kimchi. Took me about 40-45 minutes to make and definitely will again!

This is honestly disgusting. The sauce is gross.

Not sure what I did wrong but mine came out extremely bland, even with the sauce. I always love all of your recipes so maybe I did something wrong 🤷🏻‍♀️

We are making more vegetarian and vegan meals as we get older (personal health and healthier planet) and this has become one of our favourites. Cauliflower instead of broccolini but otherwise, unchanged.

This is seriously the best meal of all time. I add a fried egg and it’s perfection.

Like some other comments I’ve been making this for the last 5-6 years on a regular basis. I add butternut squash with the sweet potatoes as they take the same time to cook. I now use an air fryer as this significantly reduces the roasting time. We aren’t vegan but love this recipe and have introduced it to other meat eaters.

So delicious! The combination of flavors is amazing! Can’t wait to make this again!

Absolutely delicious. I did all of the roasting in the air fryer instead, and that worked great. Super easy and satisfying. Thanks! :)

Delicious and satisfying!

Followed this recipe for the first time tonight, very delicious, thank you- especially loved the chickpeas and the tahini dressing.

This is my favorite recipe of all time! I’ve made it so many times over the years. The flavor combo with the sauce is so delicious. It’s my healthy comfort food. I love it so much and don’t change a thing.

This was delicious and super easy! The tahini sauce is so simple but totally puts this on a whole new level! I will be making this often!

I love this recipe and it’s been one of my favorite go tos for a few years now. I mix up a triple batch of the seasoning and use it pretty much anytime I want chickpeas with something. I just put the chickpeas in a frying pan with a little oil, cook them for a few minutes and then add the seasoning and they’re ready for salads or anything else I want to use them on.

I lived on this recipe for a good three years, and I still make it a ton! It’s so gosh darn good and I never get tired of it! I like to have it for breakfast with a fried egg and some hummus and avocado on top. I’m not really a tahini person, so I tend to top it with balsamic glaze or some of your smoky chipotle dressing – just what the doctor ordered. Love this recipe and your whole blog :)

It was yummy. I diced the sweet potato first. Either way, prep takes a good 20 minutes with washing all the veggies and chopping. 5 minutes is not realistic to the average person. I’m an experienced cook and it took me 45 minutes from front to end.

This really is delicious. Thanks so much for the post.

This was easy, healthy and yummy. My mum even loved it and she usually doesn’t like vegetarian food or anything different. The only update I found was that I had to cook the sweet potato for an additional 15 mins longer than the recipe advised. It might be my oven. Thanks for this recipe I’ll have it on the regular favourites rotation.

we have been making this since 2019. Sorry it took so long to comment lol. We absolutely love this meal! So nourishing and delicious. The tahini sauce is just so good. Thanks for a wonderful recipe over the years!

Delicious and easy to make

We make this all the time! I knew I’d like it because of the ingredients, but I loved the spice mix for the chickpeas and the dry crispiness of this method of cooking them separately. We actually keep a container of Buddha Bowl spice mix on hand. It helps to make sure the chickpeas are really dry before cooking – I usually leave them to dry on a dishtowel on a sheet pan while I prep the vegetables. And the tahini sauce puts it over the top. I’ve had to experiment with getting the vegetables cooked how we like them but that is true of every roasted vegetable recipe I’ve ever made.

Delicious! Adding this to our weekly rotation. I wouldn’t have thought of this combination, thanks for sharing!

This was a delish fall lunch! Using an airfryer I bowned my veggies in quick batches. Also subbed apple cider vinegar for the dressings lemon juice, and enjoyed the brightness it added.

Such a yummy meal! The flavours are great!

Followed the recipe pretty exactly except I served it with farro and baked the sweet potatoes longer than directed so that they would cook completely. Three stars because this was perfectly fine – I love roasted vegetables and tahini sauce, so there’s nothing to hate. But this recipe is just a bunch of good standard elements – nothing particularly cohesive or amazing about the dish as a whole.

I liked it👍

Such a delicious and easy meal to make! It’s very filling but guilt free which I always love. Definitely going in our usual rotation!

I followed the instructions exactly and it turned out perfect. It was super satisfying and I packed the leftovers for lunch the next day. I’m sure I’ll make it again. Just wanted to say thank you!

I’ve made this more times than I can count and it gets better every time. It was actually one of the first vegan dishes I made and it’s one I make often. I’ll often add chicken to my husbands and he loves it as well!

Figured I should rate it since I’ve made these recipe well over 10 times in the past few year. Its delicious and the dressing on top completes it! Thanks for the wonderful recipe.

It’s a good bowl

I should have taken a photo but we ate it all up! This is SO good! I added asparagus because I had some and it was wonderful with the mix of veggies. The mix of spices for the chickpeas is so yummy, I will use in other recipes! I can see this becoming a staple in our kitchen and changing vegetables as the seasons change.

What an amazing recipe! Husband and I both loved it, and I’m looking forward to adding different veggies as well. Thank you!

I literally just finished eating this for the first time – it tastes AMAZING. I used frozen spinach (forget to buy kale) so I cooked that in the microwave, but followed the recipe for the rest. It took me longer to make but I’m a slow cook anyway. I want a second helping now!

Tasty for sure, but over-complicated (made exactly as written) and labour-intensive for outcome. No way, regardless of expertise in kitchen, is this 30 minutes. I preplanned, knowing this was the case, but still… Love the minimalist baker recipes and grateful for the team’s efforts but wouldn’t do this again.

YUM! Thank you for another phenomenal dinner! Xoxo.

Thank-you for the recipe! I made this for lunch.

My family weren’t fans. The spices on the chick peas and the dressing just didn’t work well together for us. We put it on a bed of basmati rice, and that helped a lot.

This recipe is a staple at my house. Tonight I made a batch with sweet potatoes I roasted and froze from one of my fall CSA boxes. I used an herbed tahini to make the sauce. It was delicious, as usual. I sometimes vary the green vegetable. The combination of flavors is very comforting.

i didn’t have all the ingredients such as quinoa and turmeric, but overall, I think it was a good meal

This was absolutely great!! I made it and shared with others and they enjoyed it too. I will definitely be making this again.

I love this recipe so much. I’ve made it many times over the years. I don’t modify anything. It’s perfect as is!

I found this recipe a couple years ago when I was gifted broccolini. Since then, I’ve made it several times, usually so that I have an easy go-to lunch for work (make it on a Sunday, eat until Wednesday.) The chickpeas, sweet potatoes, and sauce work with a variety of different veggies, including:

roasted carrots
roasted kabocha squash
roasted hakurei turnips (maybe any turnips; those are the only ones I’ve tried with this)

Since kale is expensive, you can easily sub in turnip greens (if using turnips) or spinach or just leave that part out. Broccoli is the obvious substitute for the broccolini.

If price is no object, I’d recommend using Japanese sweet potatoes over the normal ones. So tasty!

Serving over brown rice is both delicious and makes the dish stretch over more servings (white rice is okay, too, but the nutty flavor of the brown complements the dish better, I think.)

Thank you for a delicious and versatile recipe!

This recipe deserves more than 5 stars. It is so delicious, easy to make and the ingredients are not very expensive. I’ve added it to my regular recipe rotation. Thank you Minimalist Baker!

I’ve been making this one for about 5 years, and it has never disappointed! We love it!

Love this recipe and have made it MANY times. I consider the sweet potato and chickpeas to be the staple of the bowl, but have swapped in kohlrabi or other cruciferous veggies for the brocollini and other greens for the kale as available. I also usually swap the tahini for miso paste for personal preference. Easy to customize, but the recipe as written is solid! Thank you!

This is the most amazingly delicious recipe that I stumbled upon. I didn’t have any maple syrup so I used honey instead and it was amazingly good.

My husband loved it so much he went back for 2nds and so did I! WOW! This recipe knocks it out of the park!!

This was a hit! My husband who hates sweet potato devoured this in under five minutes and requested I make it again tomorrow! :p

I substituted the broccolini with broccoli 🥦 and added some fresh hot pepper and garlic to the chickpeas – it was delicious. Thanks for this unlikely but favourable pairing. Will be trying the other bowls.

Absolutely loved the chickpeas! It was my first time trying tahini, and I can confidently say that I absolutely hated the sauce. But judging from the reviews, that’s probably just a me problem..Anyway, the rest of the components were quite alright, so thank you!

This bowl is SO yummy!! The tahini dressing is amazing. I resisted the urge to add garlic to it and made it to recipe and it is delicious! Instead of roasting the kale, I left it raw and massaged it with the tahini dressing to break it down a bit. I also roasted the chickpeas instead of cooking them in the skillet. I think this is going to be a weekday lunch staple!

Made this tonight for dinner.
Here’s my thoughts -the flavours are very nice. However, the broccolini shrivelled to nothing , the kale was large leaves that were difficult to eat and quite chewy. Probably should be torn into smaller pieces before roasting .
I made extra sweet potatoes and even so, there was not really enough for 3 meals.

LOVE LOVE LOVE this recipe!!! I think the tahini sauce is essential and absolutely makes the recipe. I appreciate the simplicity of the ingredients. Thank you!!

Oh, wow so good. The sauce is the boss. The veggies cook perfectly per the directions. A great week night meal.

This recipe has become a family favorite. We have a vegan, a vegetarian and a couple dedicated meat eaters in our family and this dish makes everyone happy. Sometimes I double the amount of chickpeas because we love them and you can eat them just as a snack. When I brown the chickpeas I heat them in a cast iron first without the spices so I can put it on highest heat to dry them out, then add oil and finally add the spices. It’s the only way I’ve found to get them toasty. Enjoy!!

This is soooo delicious. I love that there is no grain or noodle and just let’s the veggies shine in their roasted glory! I subbed asparagus and broccoli instead of broccolini (only because of prices) and added mushrooms to the chickpeas (because I love mushrooms!) and it turned out exceptional. Thanks so much for sharing your recipes! ❤️

Another winner! Love, love, love this! I actually make the chickpeas on a separate cookie sheet in the oven as well. Put them in at the same
time as sweet potatoes and onions. All came out delicious and was times perfectly! In my case it only yielded 2 servings as my portion was large because it tasted so divine.

Love this!! I however use butternut squash bc I already make sweet potatoes in the week and I add coconut sugar and coconut oil to it. And I add garlic to the tahini bc I am Italian and the ancestors say so. This is so delicious I make a few times a month

Made this recipe last knight and loved it. The only thing for me is the oil, I don’t really use oil.

I thought this looked good and showed the recipe to my husband. He wasn’t too enthusiastic when he saw chickpeas AND kale AND sweet potatoes. I made it anyway.

Now he asks me to make it and that is practically unheard of.

Thank you! Thank you! Thank you!

This was a delicious meal.It was so good that we would always make it all they time *u* <- its a face.

This is perfect.
Thank you for posting.

I have made this countless times – each time feels like a hug in a bowl. Very flexible, too, and comes together quickly. I’ve made it for meal prep and, over the course of the pandemic, to share great food with beloved friends. Treat yourself and those you love!

I have made this twice this week – that’s how insanely good this is! I’m trying to eat more plant-based meals and your site has been so helpful. Everything is delicious! But this recipe right here? Amazing! Thanks so much for putting your time and effort into creating masterpieces such as this. And don’t even get me started on the sauce… purely addicting!

Yummy! This has become a favorite recipe on cold nights. I add any vegetables I need to finish- onions, peppers, mushrooms, baby corn, etc. I’ve swapped out the broccolini for spinach. I jazz up the dressing with some cajun spice and minced garlic. I also throw in any cheese that needs to be finished for protein- grilled halloumi cheese is always a crowd pleaser. Sound base recipe which also allows for substitutions. A+!

So so so good!! Only issue – it is time consuming. I wish it could be a weekly staple, but it takes way too much time.
I highly recommend you try it!

I have made this at least 10 times- it’s my favorite buddha bowl recipe! The only adjustment is that the sweet potatoes never take 25 minutes, even cut up into smaller pieces.. I’d give them at least 20 minutes on their own before adding other ingredients. But it’s delicious!!

This dish is a winner! I make it with coconut rice and leave the potatoes in for longer because I prefer them more well done.

This was so good. To make it a rainbow I added cooked yellow lentils and sprinkled with black sesame seeds. Super delicious and very filling!

This is absolutely fantastic and so very flavorful. As a non vegan who’s trying to eat more plant based meals, I was worried this wouldn’t be filling, but boy was I wrong!
I served this over some brown rice and it was a super filling and satisfying meal that I will be adding into my rotation. The tahini sauce will be my go to for anything and everything now.
The brocolonni was a bit chewy, but I think that was a me thing and not due to tht recipe. I’m going to swap out with brussel sprouts next time.
Highly recommend giving this recipe a try!

This is one of my all time favorite recipes. Go-to comfort food, healthy, simple, it’s perfect!

So good! This will definitely be in our regular rotation from here on out. Used regular broccoli instead of broccolini because thats what we had, otherwise followed the recipe exactly, including the optional turmeric and oregano. Flavorful but very balanced. This recipe will work well with any vegetables, so you can keep it from getting boring with some minor adjustments and no added work. Oh- we served ours over farro. It doesn’t need a grain, but why not!

This was so easy and so tasty! Very healthy and makes you feel good after too :) Thank you for this recipe!

I made this tonight for supper. It was delicious! Thanks for sharing

This was wonderful. I had to play around with the tahini and liquid to get a nice pourable consistency I did had a couple of pinches of ras el hanout to give it a warm Moroccan flavor the second time for a spin. Delicious. Great recipe.

Cannot say enough good things about this recipe. It is comforting, delicious, wholesome, EASY! It makes your taste buds sing and fills you up.

This was delicious and super easy to make. I’m still not a great cook so sheet pan meals are the best for me. The flavors and textures were great and the tahini/maple sauce added so much depth.

This one is going to stay in rotation and I plan to add more veggies in next time.

Loved it! I live in Singapore and broccolini is not easy to get (if not expensive), so swapped with broccoli. For the seasoning of chickpeas and onions, used a cheat key (Taco seasoning package) and worked a wonder.

The Tahini sauce was amazing, and would use this with other dishes too! Thank you!

I loved this recipe! Even my “meat and potatoes” husband loved it. I added roasted Brussels sprouts which worked really well. Personally, I don’t care too much for cumin and don’t like very spicy, so I adjusted these to my taste. This recipe is definitely a keeper.

I slightly altered this bowl, had cauliflower so I used that instead of broccolini. Added some garlic to roast as well and doubled the amount of chickpeas bc I love to eat those, it was delicious! Loved the tahini sauce and will be making this a lot, thank you!

Tried this last night and it was so good! My husband and two teens loved it also. Couldn’t get the 4 year old to try it, but that is normal. Very surprised at how much we all loved this recipe as we are new to the plant based world. 5 stars!

Awesome! I didn’t use the tahini sauce though since I wasn’t in the mood to go shopping for it and made a dressing from stuff I had. But I roasted the chickpeas and vegetables per directions and it was delicious

Love it! I did a tzatziki as a sauce instead of the tahini and it was fab!