Sweet Potato Chickpea Buddha Bowl

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!

This recipe is SOOOOO good! We make it all the time and you can literally swap out any ingredients you dont have/want, and add even more veggies! Also gave me a good way to use tahini. Amazing.

This wonderful dish has become a regular in my rotation. So easy and delicious. I did it as a meal prep to take to work and it tastes great reheated. The sauce hardens in the refrigerator so I only used the sauce the first day. The dish is amazing even without the sauce! I prepared it pretty much as directed, but added more broccoli and will add more kale next time.

This was so delicious – the flavors, the textures – so filled with goodness! Thank you for such a delicious, nourishing recipe!

This was delicious and seemed very healthy. I would recommend cutting the sweet potatoes into smaller chunks before baking. Also I baked all the veggies a little longer than recommended. I am so happy to have discovered Tahini dressing. I think I will use this in many foods. Thanks for the recipe!

This recipe is incredible! I do add a little more salt than it calls for as I am going along. I also bake the sweet potatoes longer than called for, as our sweet potatoes tend to be pretty large in N. CA. Sometimes we add steamed, diced beets (or diced chicken breast if we’re ok with it not being 100% vegetarian). This is such a flavorful and healthful meatless meal option. Thank you, Minimalist Baker team!!!

Love this meal, have made it a handful of times and recommend it to friends and clients (I’m a dietitian). My meat-loving boyfriend loves it too! Just a really satisfying bowl with so many different textures and flavors.
I’ve subbed/supplemented the chickpeas with cubed tempeh and that turned out well too!

This is a staple recipe for me – have been making it for years! Such a delicious and filling lunch or dinner.

This is delicious as written, so the original recipe always forms the base. I usually add pickled onions, butternut squash and cabbage. I’ve put it on a bed of rice, rolled in a tortilla, added to a salad and served it as a side. Perfect whole food plant based meal.

I make this at least once a week. It’s a go-to favorite especially when I need to clean out the veggies in my fridge! I put my own spin on it each time (subbing curry powder for turmeric, adding cabbage and/or carrots), and each time its delicious!

I’ve made, and loved, this Buddha bowl several times. This time I added your idea for roasted cabbage (just arrived in my email today, thank you). I also added less-than-parboiled, organic green beans. I subbed a shallot for the red onion. I could eat this all the time. Love it. Thank you!

So good! I added brussels sprouts as well

Thanks for posting! It was delicious! My modifications:
-Added mushrooms and fresh garlic to the chickpeas and accidentally forgot a lot of the seasoning on the chickpeas, but they are still delicious and I’m sure they’d be even better with all that seasoning ;)
-Used black /”forbidden rice” as my base.
-Added lemon zest to the brocolini and tahini sauce cuz why not?
-Didn’t want to deal with the kale but I’m sure that’s tasty as well.

The black rice and mushrooms really pull all the flavors together deliciously.

I’ve always felt alone, ever since my wife left and took the kid I have been looking for something to fill the gap in my heart.

For years I haven’t felt love or affection, I don’t like living. After hours of research I found this Buddha Bowl and it has changed my wife.

I’ve been eating it every night and it makes me so happy. I gave my Ex wife and now she wants to get back together.

If you need someone back in your life, give them this.

It is magical.

Great recipe with easy clean up! Perfect for Sunday night meal prep. I’m not always a meatless eater, but this is a go to when I feel like I need more vegetables in my life. Very satisfying.

I included the juice of a lime for brightness. I kept the stalks and baked them with sweet potatoes.

Wonderful recipe, added feta, beetroot and authentic tortilla chips. Thank you for posting. This is our second time having this

what a creative way to eat vegetables!
who thought tahini, lemon juice and maple syrup could taste so good together! yumm
– sweet potatoes turned out slightly crunchy in the middle (maybe they were on a thicker side)
next time wil cut them thinner, so they bake through fully

I am so obsessed with this recipe and i found adding about a tbsp pf liquid aminos to the sauce is realy great!

Delicious! My whole family ate it, and they are picky eaters. To be fair, I let them have some rice in their bowl. I used broccoli instead of broccolini. We didn’t have tahini paste at our local grocery store, so I used peanut butter instead, and it was fabulous. Will definitely make this again. Thank you!

SO GOOD! Will make again (and again!).

This was beyond delicious! The combination of the sweet, the greens, and the warm savory from the chickpeas and the sauce just made it all that much better! This is a keeper that I’ll definitely be making often! PS.. I tagged you on Instagram!

I used butternut squash instead of sweet potato. It was really good and easy as a weekday dinner. The sauce though, it’s absolutely delicious!!!

I’ve made this several times and everyone in my house loves it! I have topped it with avocado on occasion simply because I had it on hand, but not because it needed anything more.

SO GOOD! I made mine with zucchini instead of brocolini and instead of the tahini I used half almond butter and half plain yogurt :)

This was an absolutely delicious meal – flavorful, filling, and so easy to make. I anticipate this becoming a staple in our house. Thank you!

This is one of my FAVORITE staple recipes. So easy and turns out perfectly every time. The sauce is the biggest rockstar! Please never take it down or change it!

It was Heaven in a bowl!! My daughter’s were intrigued by the smell of the sauteed chickpeas, which drew them to the kitchen long with the sound of my crunching and moaning while eating up the roasted kale. From that point on, there was no turning back, we fully committed to the experience, each making their own variations. One choosing wild rice and added examine. She’s allergic to peas so I substituted it for tofu roasted like the peas except in the airfryer. The other using Brown rice, I used car to. We have a new, healthy family favorite!!

So yum!

What a great recipe! Simple and includes the staple ingredients that you will have at home. And if not, easy to substitute something else. My husband loved it. I cut the sweet potatoes in cubes and served on a small bed of rice. Very filling. Will definitely be a regular in our household.

I love this so much! I have just changed my diet to kinda pescatarian, kinda vegan, and trying to kill my sugar addiction. I have subscribed to several different box plans but they are either too complicated, take too much time, or too expensive. Buddha bowls seems to be a perfect fit for me.
This one gave me all the flavors, textures, and colors I crave for my diet. PLUS it was absolutely delicious. I was uncertain about exactly what the sweet potatoes were supposed to look like on the pan and my store did not have broccolini (seasonal?) but this was so filling and satisfying-bravo! And thanks for the hookup-I think I am in love!

We used Japanese sweet potato which made for it being too dry tasting I think. Otherwise, the spiced chickpeas were fantastic and you can never go wrong with tahini sauce. We doubled the batch of chickpeas and spices cuz we just knew they would be amazing. Glad we did. We want to try it again with garnet or other more moise sweet potatoes.

This far exceeded my expectations! I was just looking for a bowl recipe based on what I had at home, and this was delicious!! I added quinoa and avocado, and I also cubed the sweet potato Before baking so it would cook faster. The dressing worked so well with all the flavours. The kale crisped up in the oven and was so much easier (and tastier!) than massaged raw kale. I’ll be adding this to my weekday meal rotation!

Wow, I just made this for dinner and it was sooo good! It’s a treat for the eyes (all those colours) and the palate (love the sweet and savoury and the different textures)! Another keeper – thanks so much for all this treats you keep churning out :D

This is one of my favorites! It’s on our dinner rotation and it’s always satisfying and delicious .

This bowl is great, easy to prepare and delicious
I’ve done it couple of times and is been always well received 😂👍🏻
I added spinach as I didn’t have kale and it was nice too!😉
Thank you for the wonderful recipes ❤️❤️

These bowls are a mainstay in our house! I’ve probably made the recipe a dozen times. The sauce and the seasoning on the chickpeas are phenomenal. I suppose It depends on how much oil you use and the size of your sweet potatoes, but I cook the vegetables for nearly twice as long as the recipe calls for. Now I start by roasting the sweet potatoes alone for 20-25 minutes and then add the rest of the vegetables as listed in the recipe.

Life changing! You can literally make it your own. I did sweet potatoes and russet potatoes because my husband doesn’t like sweet potatoes. I also added avocado and red cabbage to add more color. The sauce is so easy to make and so good! ( I found mine at Vons in the peanut better/bread isle :)
Also! If the tahini you buy is already too runny, you might not need all that hot water. The first time I made it it was too runny and diluted. The second time I used reg. Temp/cool water for mine and it turned out great 👍🏼

I love this recipe SO much! It’s basically a staple in my weekly selection. This is my favorite way to make chickpeas as well! My dad (who isn’t a big veggie eater) even likes this bowl. I really appreciate all your recipes (especially this one!!!). It makes it so much easier for me to put wholesome meals together when it’s so simple and yummy :) Sometimes I serve this bowl over quinoa and it’s delish!

My family loves when I make this (and I love that they love it, I mean how healthy is this dinner!) The chickpeas really do it for me in this recipe. We’ll also often throw in some tofu too.

Love this recipe! I have made this so many times, it’s easy to fill up a sheet with veggies and have a healthy dinner ready. The tahini sauce is awesome too

This was amazing! Quick and easy! Definitely make the sauce!

One of our go-to recipes for meatless Monday. This time I used purple sweet potatoes and shaved brussels sprouts instead of broccolini because that’s what I had on hand. Still 10/10.

This was definitely yum and I love how well all the flavours went together. I ended up steaming the kale and broccoli since I didn’t want to keep opening and closing the oven. May have burned the onion since I threw it in with the sweet potato, but it came out very sweet so no regrets there. Thanks for this great recipe.

super tasty!! I didn’t have any kale so i served it over fresh chopped spinach instead. also served it alongside avocado and quinoa. so excited to enjoy the leftovers tomorrow! :)

Loved the sweet potatoe chickpea BUDHA Bowl. I varied it by also roasting some slice finger eggplants with the sweet potatoes. Served it on a bed of brown rice. Yumm. Definitely recommend it.
Jackie

Perfect! I added some yellow bell pepper I roasted while the oven was on and spinach instead of kale over a bed of rice. Excellent!

Awesome recipe , the whole family loved it !
Thank you

This was absolutely delicious! I made brown rice but ended up not using it. I used larger sweet potatoes and cooked them an additional 15 minutes. I also used a tad bit more maple and lemon in the tahini sauce. Yum!

simply delicious!

This is the best thing I have made in a long time. Sooo much flavor. The kale, the spices on the chickpeas, the maple tahini. Love.

This was really delicious , I loved the variety of flavour in a single bowl! Thank you for the wonderful healthy recipe :)

Thank you so much for your website. I have used your recipes for years…especially when I was first entering my journey towards a plant based diet.

I loved the Buddha Bowl. So very yummy!

Sending love and gratitude,

Angela

We loved this! Thank you for a quick nutritious recipe.

Try adding grilled haloumi which rounded up the mediterranean theme of this Bowl quite well.

Delicious! We eat this at least once a month, sometimes twice! Just a tip, We ran out of tahini a little while ago, and had to scramble to replace it (ended up using 1/4C Almond butter) in the sauce the last time we made it, and it actually turned out awesome! Still like the unique nutty flavor the tahini gives a little better, but almond butter is definitely a decent substitute! And if the tahini sauce is a little too strong or unique a flavor for you, try almond butter before you give up on this delicious recipe!

So easy and delicious. I roasted the sweet potato in cubes and opted to roast the chickpeas in the oven rather than cooking them on the stove. Still turned out delicious and the tahini sauce is to die-for. Thank you for such a nutritious, easy lunch/dinner option!

Love this recipe! Honestly so delicious. I subbed fresh 50/50 spring mix for the roasted kale to give it a fresh pop and used regular broccoli since the store didn’t have any broccolini. I also doubled the sweet potato amount I roasted because I like them. All the ingredients tied together so well – the jamminess/unctuousness of the baked red onion really unified the dish. Highly recommended :)

One of my all-time favorite recipes, I’ve made this so many times! It’s always a hit. I sub almond butter for the tahini and its amazing!!!! Tonight I did Japanese sweet potatoes instead and it was sooo yummy

Wow…I think I’ve made this five times in the past week. This has become my favorite recipe ever. I use red pepper flakes instead of chili powder and honey instead of maple syrup because that’s what I have on hand. I honestly go to bed thinking about this recipe.

This. Is. GAMECHANGING.

My biggest problem with Buddha bowls is that I never know where to start and how to assemble them…..this recipe makes it seem so easy.

I screwed up the chickpeas and they were just shy of crispy, but even despite that, holy CRAP this was a delicious lunch. I left out the onion and added some butter mushrooms, and everything just worked so beautifully together…..and don’t even get me started on that lovely, lovely dressing.

Thanks again for making me feed myself like a proper grown up :D

This was so so so delicious! I swapped out onion and did sliced baby portobello instead and just put them in when I added the broccolini. Also when I made the dressing I added some coriander and then-hear me out-a splash of Italian dressing which cut some of the bitterness for me and it was really good. Thanks so much!

This was amazing! I added a 1/2 cup or so of cooked quinoa because I had some in the fridge to use up. My husband and 3 year old son both loved it. Will be in our regular rotation for sure!

Made this, I’m a single guy so it was good for 2 meals. Didn’t have broccoli rabe, roasted carrots and cauliflower w/ the sweet potato, put all that w/ the chickpeas over fresh spinach, so it was like a warm salad. The combination of flavors was incredible, and it will be a go-to for my vegetarian self.

Literally my favorite meal ever. Thank you so much for this!!!

This was amazing. One of the best recipes I’ve ever made. Probably will make again tomorrow

I made this recipe by Chopping the sweet potatoes small squares and sautéed in cast iron until golden. Then I added the remaining veggies. I feel it is faster and less use of so many pans. I used spinach and Swiss chard because I didn’t have any kale. It tasted awesome !
I love rice, so I ate it over brown rice. Yes so many starches. ;)

Just made this now – and devoured it!! So delicious, easy to throw together, and truly takes little effort to make (aside from chopping veggies). I did not have garlic powder on hand for the chickpeas but used all the other spices listed and they were amazing. The tahini sauce is a must!! This would be super easy to adapt to other veggies – cauliflower would be great here as well as some carrots or regular broccoli. Don’t even think, just make this now. It’s so hearty, healthy, and flavorful. Thanks for a wonderful recipe.

Hi! I made this recipe as instructed-the only change I made was using broccoli instead since I happened to have it. It came out wonderful! All the vegetables are so flavorful! Especially flavors of the roasted kale and red onion.The chickpeas and dressing are also so delicious. My husband also really enjoyed it. Making again tonight :) Thank you!

This was so FRICKIN delicious! Usually when I follow recipes, I have to add more seasoning, but this was perfect. The only thing I did differently was I used hummus instead of making the tahini sauce (because I love hummus). I didn’t mean to eat the whole thing at once, but hey stuff happens.

I will be making this again very, very soon.

Just made this and it is sooooo good! I used spinach instead of kale and broccoli instead of broccolini but kept everything else the same. Absolutely love it!!! Thank you!

This is one of my all-time favorite meals! So easy to make, and delicious every time. I’m a big fan of sauce, so I always make extra. I typically roast the veggies and chickpeas for a bit longer that the recipe calls for – just depends on how small I’ve cut up the veggies or how dry the chickpeas were after draining them. Also, I sub in veggies I have on hand – last week I roasted frozen cauliflower instead of broccoli and it was delicious. This week I’m back to broccoli because that’s all that was in stock at the store.

I’ve made this like seven times, it has all my favorite things and is always so satisfyingly delicious.

The bowls were delicious but the 5 minute prep time is very inaccurate. It assumes that all of the vegetables are already washed and chopped. Actual prep and cooking time was one hour and 15 minutes.

Wow I was really surprised by this recipe!! Really easy to prepare, delicious, comforting and healthy. No kidding. I’m printing this recipe as I type. The only thing that I did different was season a grip load of raw spinach with minced garlic, tomato, salt and a little olive oil, which I added to the bottom of the bowl. I too added a bit of salt to the dressing and a little extra lemon and water to thin it out. AMAZING. Thank you!!

Delicious, thank you!

This was really good! I was a little nervous that it wouldn’t be filling enough without a grain base like rice, or quinoa. But we’ll never know because it was so yummy I ate it all in one sitting anyway ? I didnt have broccolini so I just added extra kale. That’s right I ate an entire can of chickpeas, 2 sweet potatoes and a full bunch of kale tonight. Yum!

I used only my Cast iron skillet to make all. I chopped the sweet potatoes and half onion and added olive oil until they were soft inside and grill outside medium high heat.
I added arugula as well. The sauce I love, but to me it needs salt. That is all!
All my family and I have 5 girls loved this dish and was so easy.
Make some basmati rice and added more chopped red onions and cilantro on top.

This was a really tasty bowl. I didn’t have brocollini so I used cauliflower and instead of the recommended sauce, I adapted the tzatziki sauce recipe on this website using yogurt.

This is one of the best meals I have ever made! Substituted broccoli for broccolini and white onion for red onion because that’s all I had on hand. Love it!

I finally made this recipe and it is very tasty. Definitely a keeper. Thank you for sharing .

This has become a dinner staple for us. My partner is new to being vegetarian and is picky when it comes to using beans and leafy greens. He loved this and requests it often. The sweet potatoes always take longer to bake for me so I start them about 20 minutes before everything else. And we always make extra of the sauce because it is DELICIOUS. Thanks for a great recipe!!!

These were delicious, so much flavor! The chickpeas alone were a huge hit, and everything tasted great together. Easily customized with brown rice, carrots, avocado, so good!

Flavours amazing, I’m converted to a Buddha bowl fan. It is spicy, yum. The only change I will make next time is leave kale out for my child. But for me and husband was excellent

Kid and husband approved! Entering this into our recipe book!

This is delicious! I added farro to make it a little heartier, and I made it oil-free by steaming the sweet potatoes and using vegetable stock to roast the onions, broccoli, and kale.

This has become a regular family favourite since going plant based. It’s easy, nutritious and delicious.

Made this with my oldest daughter (10 years old). I supervised she made it and it was a great way for her to be excited to eat this. She is in love and did an amazing job at following the directions. She wants to make this again. Thank you so much for an easy to follow recipe.

My very picky toddlers ate chickpeas for the first time thanks to this recipe, and even my husband really enjoyed it. The whole thing was delicious, with a side of rice. This one’s a keeper! Thank you so much.

I made this bowl last night. It was fantastic!! I left out the onions, and also added a little curry powder to the sauce for a bit of a kick. I’m so glad to have leftovers for lunch, it was really delicious

This was amazing. I made exactly as directed, except I used broccoli instead of brocollini because that’s what I had. The bowl was savory, delicious and the tahini sauce was so addicting! The roasted kale was delicious too!

This was my first time trying out this recipe and it’s absolutely delicious! I am an athlete and wanted to add another form of carbohydrate for my workouts so I added half a cup of brown rice at the bottom of the bowl. Tastes great and kept me full throughout the day, however, the recipe is just as good as is if you’re looking to have a light yummy healthy lunch or dinner!

Yummy and it worked! I’m enjoying leftovers room temperature for lunch. Kale was the biggest surprise, as it came out crisp, just follow the steps as written.

One of my favorite healthy recipes! I’ve made this 10 times probably, the chickpeas are awesome and such a satisfying bowl of food. The only changes I make are doubling the onion (it’s so good roasted) and cooking the sweet potatoes for twice as long – there’s no way a half a sweet potato will cook in 25 min! Tonight I added beets and it was delicious . :)

This is delicious! I’ve had it twice now and making it tonight. Veggies are so good, I’ll add some others tonight. My 7 year eats it all, my 5 year old eats all the veggies except for the kale, no chickpeas or sauce. And my 18 mo old eats all except for the kale and sauce. I think it’s even better the next day. Just keep the sauce separate. Thanks a bunch!

I’ll be honest, I was quite skeptical about this recipe; it just seemed like too many flavors. But I am SOLD. The combination is wonderful, and leaves you fully satisfied. This will be a go to for me.

This was delicious and so filling. I could eat the tahini sauce all by itself. It’s been several hours and I am still full. My husband said he liked it too. I did make a substitution as I didn’t want to go out and buy anything so I used cabbage instead of the broccoli.

This recipe was easy to make and was so tasty and delicious! Will be a mainstay in our house! Thx.

Recipe was easy and so flavorful but I love onions so I would use a whole red onion next time. I plan to double the recipe next time for more leftovers!

My husband is extremely picky and usually doesn’t like new things. When he sat down at the table he started huffing and puffing and I told him to try it before he commented. He did and LOVED IT! Super easy to make and was delish!

Super simple and really tasty. I added rice to it. Even my non-vegan husband devoured this.

Absolutely delicious all by itself. I added brown rice and fresh blueberries just cause I had it. Sauce is mmmmmmmmm! I doubled the sauce which was not necessary.

Easy to make and I would love to serve it as a buffet as someone has suggested. Just would need to keep it all warm.

This is one of my all time favorites, feels like ages since I made it and I’m so glad I found it in my old bookmarks. It tastes fantastic and is super easy so it’s really helping me with my new years resolution to start switching to a more plant based diet.

This was my first time making an at home Buddah Bowl and I am so happy this recipe was the guide I used! I added brown rice and some lean, sustainable sourced ground turkey cooked with umami and coconut amino to pack in more protein. The tahini sauce was so good that I ate half of it before it hit the bowl. Thanks for the recipe, these bowls are gonna be a great way to transition my work night dinners from microwavable to packed full of flavor!

Make this all the time,delicious!

Delicious and easy! The recipe says three servings but it was too good to split three ways!

Wow – this dish is absolutely wonderful! So satisfying and healthy. I was able to prep while managing my three year old and then roast it all up once my hub got home. It really was a complete meal – I didn’t have broccolini so just opted for more kale. I ran short on lemon, but it still worked great. Will try the avocado oil next time. Thanks! Will be looking at your site more!

This is so darned yummy! I’ve made it a dozen times over the past few years. It’s a great recipe for guests as they can assemble their own bowls with veggies they prefer. I’ve set it up like a salad bar and folks like helping themselves. I usually roast other veggies too for more of a selection. If I make enough my family can have it for leftovers as it packs very well for lunches. The sauce is a lovely combination of slightly sweet and tangy. I just pulled out the recipe to make it again this week. Thank you! It is a favorite of ours.

Great recipe (as always!) easy and delicious – thanks so much :)

Substitutions (to use what was in my fridge) were broccoli, yellow onion, and olive oil. Chick peas were dried so I soaked them overnight, sprouted for two days then boiled to soften. Used fresh garlic not powder.
Addition of tri-colour quinoa (Canadian grown), spinach, and one Tbsp more lemon for the dressing.
Changed the oven to a fry pan with olive oil for onions and my left-over sweet potatoes.
Steamed the broccoli, kale and spinach.
Next time will add sunflower sprouts on top for some crunch!
Super yummy

OH MY GOSH! It was delightful! Absolutely delicious! I’ll be adding it to the regular rotation for sure!

I used purple and orange sweet potatoes. I subbed shallots for the red onion and I added tricolor quinoa cooked in roasted vegetable stock. I added 1 clove of garlic to the tahini sauce and a pinch of Himalayan sea salt. I also added crushed garlic with the olive oil, s & p and tossed the vegetables to coat them prior to roasting. I also topped it with a few avocado chunks that needed to be eaten. It was the perfect recipe to try out my new Cuisinart airfryer toaster oven on the convection setting; speeded up the processes even more!

Thank you for always having such great recipes with simple, whole food ingredients.

This was an amazing dish. Tons of flavors and enjoyed every bite knowing I was eating healthy.

Super easy to make and cleanup was a breeze.

This was really good! I’ll probably opt to make my own tahini next time. I also substituted broccoli for the broccolini.

Sooo delicious! Added also sliced grilled beetroots and replaced the tahini sauce with Chipotle aioli for a spicy, smoky touch. Best home dinner ever :) thank you so much for the great inspiration and combo of flavours!

Made a wonderful weekend lunch. I roasted the chickpeas in a separate pan along with the veggies. Subbed in brussel sprouts for broccoli. Would make again for sure!

Love it! Have made it 4 times now ♥️

My very first Buddha bowl I have made and it turned out to be one of the best recipes I’ve ever made.
Cannot wait to make it again!

My favorite recipe on this website so far!!! Such interesting flavors that pair so well together. I doubled the amount of kale and next time would use even smaller sweet potatoes or perhaps just 1 large one. I can’t wait to make this again!

So happy with this meal. Delicious, beautiful, and the whole family enjoyed. Thank you! So many great flavors.

I didn’t have broccolini but substituted with red cabbage, and it. was. amazing. I just made it last night and eating the leftovers for lunch right now and because it tastes that good I had to come to the website and leave a comment. Easy, quick, delicious, and fresh- couldn’t ask for a better meal. Thank you!

Recently I had an abosolutely wonderful and inspiring creation called The Southern at my local Roots Natural Kitchen. This lead me to ask myself, where have you been all my life? So off I went frantically in search of something which would deliver a similar experience at home. Lo and behold, there appeared a listing for this recipe. Once I saw who the creator is I knew from past experience with your Vegan Sloppy Joes that this is the recipe for me. I don’t usually change anything the first time I prepare a recipe, however, I had some broccoli crowns and substituted them for the broccolini. The tahini was a nightmare to recombine as it had settled into something extremely thick and pasty. It took me longer to reconstitute that than it did to prepare the rest of the recipe. My persistence was rewarded with a delicious sweet and savoury meal. I do need to work on my lemon tahini dressing a little and the chick peas are worthy of being a side or meal on their own. I will make this again and next time I think I’ll try adding some crispy marinated or seasoned tofu. Thank you for sharing yet another wonderful recipe.

My daughter makes this all the time and takes it to work …if she has to much she will share it with me and I just love it !
Would love to see other recipes too …thank you and keep cooking …and I’ll keep watching for it !
Robyn B.
New Castle , Delaware

This recipe is super delicious. I substituted spinach for the kale, used yellow onion and used broccoli because that’s what we had and added corn. I had been planning to make it and I cooked the chickpeas and spinach a day ahead. I think this made it come together very quickly. I will definitely make this again. It is so versatile and you could probably try it with many different veggies. Thanks for a great recipe.

That’s awesome! Absolutely balanced and tasteful!

loved this and the sauce was delicious. I replaced kale with cauliflower and added some sliced portabello mushrooms. Super easy and nutritious. Thank you so much

This dish is amazing and I’m not even a vegetarian! It’s now in our rotation for my family’s meatless Monday’s! I made it as is. My three year old even likes it.

Yum! We loved this recipe; I added pan fried tofu in the same pan the chickpeas were in and added the same spices annndd some fresh purple cabbage and snap peas and tossed all the roasted veggies with the same seasonings as the chickpeas (just a light toss) and it was fantastic. Great dish, simple, easy, and only took 30 minutes! Thank you so much for sharing :)

This is delicious, and I love it like crazy! My only complaint is that I’ve made it several times and it’s never been anywhere near 30 minutes. To get it to cook in 25, I have to spend a lot more time chopping things into small bits and separating each layer of onion by hand before it goes into the oven; if I cut things as directed, it takes much longer to cook than the recipe says (the first time I made this, I ended up pulling things out of the oven and finishing them in the microwave). I have an oven thermometer so I know it’s not my cooking temperature.

Soooo soooo good ,have just went plant based and have made this a few times now …so easy to make and sooo yummy ??

Heyyy, I made this for my hubby and me and it was so tasty! Will definitely be making it again. Plenty of flavour and tastes healthy . winner winner Buddha bowl dinner! Thanks for recipe ?

Awesome! Recently went vegan, this was one of the first recipes I tried, even my carnivore son devoured it and has asked me to make it again and again. Second time I used broccoli rabe, the more bitter flavor added a new dimension to the dish. Have shared it with many!

I love it! I just used regular broccoli and I didn’t have tahini so I drizzled apple cider vinegar and olive oil over it. Delish!

So good! I’m not a vegan or vegetarian but trying to add more delicious veggies to my diet. This recipe is awesome! Roasting the vegetables provides an amazing depth of flavor and the tahini sauce is a MUST. I substituted broccoli for broccolini since it wasn’t in stock at my store and I used one giant sweet potato instead of 2 small ones so the cooking time was a bit longer. Definitely making this again. Thanks for such a fantastic plant-based recipe!