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!
I first heard of Buddha Bowls somewhere within the vegan (& hippy) 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 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
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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.
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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.
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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.
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While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
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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.
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Once the chickpeas are browned and fragrant, remove from heat and set aside.
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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.
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To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
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Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
*Nutrition information is a rough estimate calculated with sauce.
Nutrition Per Serving (1 of 3)
- Calories: 474
- Fat: 21g
- Saturated fat: 2.8g
- Sodium: 563mg
- Carbohydrates: 62g
- Fiber: 11.4g
- Sugar: 7.2g
- Protein: 13.2g
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!
Yay! Thanks for sharing! So glad you enjoyed them!
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.
Lovely! Thanks for sharing, Donna!
What can use instead of tahini for a sauce? I am all out and would love a sauce.
Thanks for any suggestions you might have.
How about one of these!
could you post a link to the bowls you are using for these buddha bowls?
I believe they’re from West Elm. I don’t have the link – sorry!
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!
Thanks so much for the lovely review, Lauren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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!!!
Yay! Thanks for sharing, Kristy.
can you post where to buy the bowls you used for this?
I believe it was West Elm.
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!
Whoop! Thanks for sharing, Mollietee!
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
Thanks for sharing, Vana! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
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.
Aw, we love that! Thanks for sharing, Helen!
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.
Thanks so much for the lovely review, Irene. We are so glad to hear it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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
Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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 . :)
We’re so glad you enjoy it, Liza! Thanks for sharing!
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.
So great! Thanks for sharing, Mckenna!
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.
Fantastic. The chick pea seasoning is on point. The other thing I did was add another tablespoon of maple syrup.
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!
Yay! We’re so glad he enjoyed it! Thanks so much for the lovely review!
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!
Wonderful! Thanks for sharing, Savannah!
Make this all the time,delicious!
xoxo!
Delicious and easy! The recipe says three servings but it was too good to split three ways!
xoxo!
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!
Yay! Thanks for sharing!
I forgot to say – I add cool cucumber on top as a garnish – was lovely.
Would this work as a meal prep for the next day?
I think so, yes!
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.
A recipe so delicious it could turn the most ardent carnivore on to the delight of meals without meat. I use butternut squash alongside the sweet potato and usually add fresh spinach instead of kale.
This has been one of my go-to recipes for a few years. I prefer to cut the sweet potatoes before roasting, and I add a little bit of ginger to the sauce then serve over quinoa or brown rice. Thanks for all the amazing recipes! Cauliflower Bahn Mi and Noodle-Free Pad Thai are also recipes of yours that I probably make at least once every week or two!
We’re so glad you enjoy these recipes, Abigail! Thanks so much for the lovely review!
This is definitely a keeper! Very delicious and easy to make. The tahini sauce is a must; it’s a perfect sweet-tangy blend. I had a scare and thought I didn’t have maple syrup. I did but am wondering if honey might be a fine substitute.
Thanks so much for the lovely review, Cheryl. We are so glad you enjoyed it! Honey would be fine. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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
We’re so glad you enjoyed it, Dianna! Thanks so much for sharing!
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.
Whoop! We’re so glad you enjoy our recipes, Tara! Thanks so much for sharing =)
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.
Yay! Thanks for sharing!
I am a real novice cook so forgive my ignorance here! Are the chickpeas canned or dried? Also, could you clarify the weight of the chickpeas….many thanks in advance!
Hi Beth, they are canned. We used a 425-g or 15-ounce can. Hope that helps!
Is the kale to be crispy or just wilted?
wilted.
Should I rip/chop kale to bite size pieces before roasting?
Yes! We would recommend that.
This was really good! I’ll probably opt to make my own tahini next time. I also substituted broccoli for the broccolini.
We’re so glad you enjoyed it, Tom! Thanks for sharing your experience!
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!
Whoop! Thanks for sharing, Tiziana!
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!
Yay! Thanks for sharing, Heather! xo
Love it! Have made it 4 times now ♥️
Yay! We’re so glad you enjoy it, Cordearo! Thanks for sharing! xo
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!
Yay! Thanks, Shelby!
This is amazing. I was looking for simple recipes such as this. I am new at this way of life so I am taking it all in, like a sponge :) Plus I am also big into buddah bowls. They are just so good. One bowl and easy to pack for work. Thanks so much xx
Great! Thanks, Edith!
This is very new try for me . i am going to try it for my daughter. Thank you for sharing.
Enjoy!
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!
Thanks so much for the lovely review, Christine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
So happy with this meal. Delicious, beautiful, and the whole family enjoyed. Thank you! So many great flavors.
Yay! So glad to hear everyone enjoyed it, Daphney! Thanks so much for the lovely review! xo
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!
So glad you enjoyed it, Angela! Thanks so much for sharing! xo
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.
Thanks for sharing, John!
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
Thanks so much for the lovely review, Robyn. We are so glad you and your daughter enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
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.
So glad you enjoyed it, Julie! Thanks so much for the lovely review! xo
THIS IS THE BEST AND TASTIEST
I’m so bad at cooking but want to eat healthier and this was so ez and cheap
Love it
We’re so glad you enjoyed this recipe, Caroline! Thanks for the lovely review!
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
Thanks for sharing, Elaine!
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 :)
Thanks so much for the lovely review, Rae. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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.
Thanks for the feedback, Elizabeth! We are so glad you enjoy it! We will take a look at the recipe and make adjustments, as needed.
Great recipe! Although I found the chickpeas ended up very dry, is there something to prevent that?
You can cook them for less time!
Soooo soooo good ,have just went plant based and have made this a few times now …so easy to make and sooo yummy ??
Thanks for sharing, Liz!
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!
Thanks so much for the lovely review, Michele. We are so glad you and your son enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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!
Thanks so much for the lovely review, Vernita. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
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!
So glad you enjoyed it, Lauren! Thanks for the lovely review! xo
Literally one of the best things I have eaten! The flavors work soooo well together. If you are on the fence about making this – do it. You won’t regret it!!!!
Thanks so much for the lovely review, Jordan! So glad you enjoyed it! xo
made this today and it was sooooo good ,I’m not veggie but want to eat a little bit healthier and slowly cut meat out this will defo be on my menu ?
Thanks for sharing, Liz!
Thanks Dana. The dip sounds amazing – it also has tahini i it so I think substituting cashew butter for the tahini in these recipes is the way to go!
I am dying to make this. One question for you- any alternatives to tahini? My stomach does not react well to sesame.
What about cashew butter, or this dip?
This was amazing. We’re bonafide meat-eaters and reluctantly tried this recipe and – wow! Definitely a keeper and will be making it again – often
Love it! Will definitely make this again. (First time using tahini sauce. Tasted great with the maple syrup and lemon juice and mixed in the veggies!)
Thanks for sharing, Cherry!
I enjoy this recipe alot! Plus you can mix it up with different veggies and different sauces. I love adding brown rice and advacado too. Its very filling and you don’t feel guilty going for seconds….or in my pregant case thirds! The fresh flavor is addicting. Thank you!
Yay! Thanks for sharing!!
Great recipe! All out of maple syrup, could I swap out for honey?
That should work! Let us know how it goes!
I haven’t made it yet but can the oil be substituted for anything else?
Hi Brian, we would recommend referring to our recipe for Oil-Free Roasted Vegetables which can be used as a guide.
I have been wanting some new vegan recipes and minimalist baker never disappoints. This budda bowl is epic. Easy, quick and ever so tasty. I didn’t have broccoli so substituted carrots and didn’t have kale so substituted for spinach. Added a few jamaican seasonings as opposed to the ones you have in the recipe (only because that was what is in the cupboard) But even with all those changes just a lovely, scrumptious, filling dinner. Thank you. Xxx
Yum! Thanks so much for the lovely review and for sharing your modifications, Simone! xo
This was amazing! The Tahini sauce brought the dish together. Super easy to make – we added chicken breasts to ours.
I just made this and although it took a bit of time it was delicious. I will definitely make it again. I am trying to lose weight for my sons wedding and I can see this will be a go too! Thanks for sharing!
It tastes delicious. I’ve made this a couple of times & each time, it does NOT disappoint. The colors are festive & the taste is phenomenal. The chickpeas taste a little better if browned more but other than that, this recipe is really tasty, fresh & healthy! I will be making it again soon!
Thanks, Mackenzie!!
This recipe is almost insulting with how good it is. I made it once with broccoli (cause it’s what I had) and it was sooo good. Then I woke up one day the next week craving this. Went all the way to the store to get chickpeas just so I could make it again. Splurged on some broccolini too, since I’d made the trip and all. It was good, but I think regular broccoli works perfectly fine in the recipe (cheaper, too).
If I could give this more than 5 stars I would.
I made this with a cooking group a few minutes ago. Everyone loved it. It’s crazy good! That sauce!!!!
Thanks, Anya!
This is probs one of my favorite recipes from your site. It’s so simple and I don’t have to buy any specialty ingredients. Great for busy work nights!
I LOVED this recipe! The one thing I changed was adding a fair bit more lemon juice to the sauce, as I don’t like the bitterness of tahini, and a bit more maple syrup. Turned out amazing!! Thanks so much for sharing this recipe.
Whoop! Thanks for sharing, Paige!
Love this!! We have made this about 6 times now. We triple the recipe and make about 8 lunches with it!!! They last for the four days. Make lunch so exciting. We have switched up the broccolini for broccoli and it has worked great.
Super for lunch meal prep. Our current fav!
Thanks for sharing :)
Forgot the stars!! 5 stars
I went vegetarian about a year ago and I’m dragging my kicking and screaming husband into the vegetarian world with me….against his will…but slowly and surely he is coming around. His main complaint is that he can’t get full off of a vegetarian meal. Well, I made this recipe as written, with the only addition of Brussels sprouts and chopped carrots as I needed to use both up, and my stubborn as a mule husband admitted at the end of the meal that he was full and satisfied. I am beyond thrilled! This is going into heavy rotation at our house. Thanks for the lovely recipe! (And that tahini sauce is seriously TO DIE FOR.)
Thanks, Shannon!
Made this but substitute some ingredients for what was in the cupboard. Yummy
This tahini sauce is amazing!! I don’t want anything else on my Buddy bowls! This was around four months ago.
Thanks so much for the lovely review, Maren. We are so glad you enjoy this sauce! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I love this recipe! Even the leftovers are great the next day!
Easy to make, lovely flavours and very healthy! I missed out garlic granules as I didn’t have any and was still delicious.
Georgina
Delicious! Super tasty and so satisfying! I added Brussel sprouts to the veggie mix and it was a big hit at my house:)
Thanks, Melissa!
I made this tonight after working all day, running home to rush my son to karate, then my daughter to her band concert, leaving that in the middle to pick my son up and rushing back to finish the band concert, and rolling in at 9pm with exhausted, starving children. 30 minutes, fridge to table, you weren’t kidding! It was delicious. I used the ingredients, except I added an eggplant I needed to use, and subbed in a spinach/arugula mis for the kale because it’s what i had on hand. Didn’t have maple syrup but I did have coconut nectar and it was perfect.
10 stars! And prep and cleanup was a breeze. Now they’re tucked in and I’m going to go pass out on the couch. :)
Wow, you are super mama! So glad you enjoyed this recipe! Thanks for the lovely review!
I made this recipe as written. I would not change a thing. I didn’t know a vegan meal CV puld be so delicious and filling. Thank you!
I have made this recipe several times and it is one of my favorites! I am trying to eat less meat but still eat healthy and this is great! I love the combination of ingredients and I really love the tahini sauce! It brings all the flavors together perfectly. Yum! Thank you!
. I want to add that I have tried some variations that I like. I often add some avocado and a handful of slivered almonds to each bowl. And I don’t usually just throw the chickpeas in a fry pan but put them in the oven with the broccoli and onions. And I leave out the chili powder and cumin. To the tahini sauce I also like to add some sesame oil which gives it a nice flavor.
This was surprisingly delicious. And the sauce… Wow! I followed the instructions exactly, but I think you could easily switch out the veggies and it would be just as good.
I always find I need at least double the amount of water for these tahini dressings. Otherwise the dressing turns into a paste. But the more water I use the more the whole good flavour disappears.
Try using some high quality olive oil for “thinning” additional to the water. Should keep the flavour and add a nice layer to it.
Try adding extra lemon in addition to the water, I find that helps maintain some of the flavour. Also, it helps if you dont add the hot water until right at the very end when ready to serve so that the sauce doesn’t sit on the counter thickening up while you cook.
I made this tonight for dinner. I loved it and so did my fam! I will most certainly make this again. Thank you!!!
This was day 1 of being a vegan and I made this for dinner. It was delicious! I will be making it again, I’m sure. Thank you!
Thanks so much for sharing, Margaret. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
This was delicious! I substituted Brussels sprouts for the broccolini just because I had them. I will definitely make this again and again!
Thanks so much for sharing, Bridget! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I’ve made your recipe at least 4 times for vegetarians and non-vegetarians and everyone loves it! Every time I put this together, I marvel at just how delicious this is. The tahini dressing on top seals the deal.
Thank you for your time and hard work spent perfecting this recipe.
It’s hard to find truly healthy and delicious plant based meals that the whole family loves. This one passed the test and is a new staple in our home. Thank you!!!
I loved this bowl but I found the dressing too much – not a huge fan of tahini. Is there another dressing you recommend that would pair well with the ingredients?
We think it would be delicious with our peanut sauce. Hope that helps!
Hey I used almond butter as a tahini substitute and it was lovely! Still mixed it with maple syrup, lemon and water. SO GOOD!
Eating this as we speak! Didn’t have kale so was gonna add the spinach I had but totally blanked… Anyways! It’s delicious regardless. Next time I’ll get the extra greens in there ;)
This is the first recipe I have loved with tempeh. The sauce is delic!
I do not see tempeh listed as an ingredient?
My 6 year old loves this and it’s fun make
I forgot the onions at the grocery store! But alas, your recipes never disappoint! <3 I was skeptical of the tahini sauce, because every recipe I've tried just wasn't right but everything was perfect! Delicious! I can't thank you enough for your work & your courage, discipline, & heart to share it with the world!
Aww thanks so much for your kind words, Hallie! Greatly appreciated! xo
I made this today and was awesome… substituted few things I didnt have like spinach instead kale and zucchini instead brocolini.. my only question is. When you have left overs, how do you make the tahini sauce thin again? Microwave? More water? More lemon?
Cant wait for my lunch tomorrow =)
More water and/or lemon should do the trick! Hope that helps!
5 star recipe!
This was amazing! I made it and substituted the oven roasting with light sauté on the stove. Turned out to be amazing and even my husband, who doesn’t like experimenting with food, loved it! Especially the chickpeas!
I love this recipe, it’s my go to meal when I want some comfort food. Super health, super filling, super easy and just perfect! Love love love!!
Whoops, no idea how I missed star-rating this! Take two lol
Hey. Just made this for dinner for me and my son – he absolutely loved it and so did I! Left out the chili powder on the chickpeas as he’s ridiculously oversensitive to it, and subbed honey for maple syrup in the sauce, but it still all came together wonderfully. Thank you so much for the recipe!
I did have one quick question if you’re still taking them – what sauce would you recommend instead of the tahini? I do like tahini on the odd occasion and it was awesome tonight, but it starts grating on me pretty quick and this recipe was easy and yummy enough to become a standard weekly meal!
Thanks again :)
Peanut sauce would be another option! Hope that helps!
Holy man this was delicious! Followed the recipe as is. It is so good! The chickpeas, the sauce and the kale make this dish.
I made this for dinner tonight and it was delicious! I didn’t have the broccolini but had some cauliflower and roasted that and made some quinoa to add to the bowl as well. The tahini sauce is soooo good. I will be making that regularly to add to everything! Thanks for the great recipe.
Easy and super yummy!!! My first time trying baked kale and I love the crunchy crisp taste! The spiced chick peas make this even better.
This was simple and actually kind of fun to make. It’s so healthy and delicious. I love that I can make this for dinner and it’s super simple to pack for lunch.
I also accidentally made kale chips because I left it in the over too long. Still delicious! Thank you for this.
Bonjour,
My children arr allergic to sesame, peanuts and nuts. We dont enjoy nutritional yeast. I’m having difficulty finding a recipy for a good buddah bowl sauce. Any suggestions ?
Hi Amelie, you may be able to sub the tahini for sunflower seed butter in this recipe– though we haven’t tried it! If you give it a try, we would love to hear how it goes!
Forgot to leave 5 stars with my previous comment!
This was soooo good! I didn’t have broccolini so I used green peppers and it was really nice. The dressing pulled all the flavors together. Definitely making this again!
I just made this recipe, followed it as closely as possible, no broccolini, but I had a beet. I don’t really have canned beans available here, but they are easy to cook. All the rest I stuck to the recipe. I love Tahini sauce but have never made it as delicious as this was. You have really started something new and wonderful at my house. Thank you so much. It has all been said already but this was my first, not last visit to your site.
Laurel
in Central Mexico
I just made this for dinner and it was absolutely amazing! The store was out of tahini, so I substituted almond butter. I also substituted broccoli for broccolini. It was Just delicious! I heard about your website through a talk our dietitians gave at the hospital where I work. Your cookbook is one of their faves!
And you’re right… I will be using the sauce on lots of other things! Very
Thanks so much for sharing this, Ann! So glad you liked it and we are honored to be one of their faves! xo
I just made this today (had all on hand except broccolini), and OMGOODNESS!!! It was SUPER simple, SUPER quick and SUPER delicious! Will be making this regularly at the juicery where I chef. Thanks!
I am confused. The recipe says ‘large sweet potatoes’ but ‘cooking them for ten min and flipping’ and cooking for another ‘ten minutes’ won’t even come close to getting them done. Did I miss a step somewhere??
Hi Roxanna, thanks for catching that- it should be small sweet potatoes since they cook a lot faster! For larger sweet potatoes, they can be cut into quarters or smaller. Hope that helps!
Delish!! Didn’t have cumin, still super flavorful. Used sriracha tahini for the sauce. Soooo good, satisfying, great balance of textures and flavors. ?
Thanks for sharing, Beth! We’re glad you still enjoyed the recipe!
This was the very first buddha bowl I made, and it turned out so good! Used purple sweet potatoes, and also sprinkled kale with some chili powder. This recipe will forever be my favorite! Thank you!
Yay! We’re glad to hear that, Sia :D
I made this dish and it was absolutely amazing! So much delicious flavors that combined incredibly well. I will be making this again (and again). Thank you so much for sharing it.
Yay! Glad to hear that, Anna!
This was so easy to make, and it was SOOOOOOOO DANG DELICIOUS!!!!! I cannot wait to make this again. I was so happy to have leftovers for the next day! Super healthy, super filling. I cannot give enough praise to this recipe!!!!
Hi, I discovered this recipe over a year ago and is a staple in my rotation. I make three servings and divide them to bring to work for lunch, or to eat at home another night for dinner. I love the combination of flavors and textures, and particularly the tahini and maple syrup sauce. One recommendation I have is to revise the recipe cooking time for the sweet potatoes. I’ve made this in three different ovens, and the potatoes definitely take an additional 10 minutes to cook, if not 20 minutes. Currently in total the recipe calls for about 23-25 minutes on the sweet potatoes. I advise 35 minutes minimum. Thanks for the yummy recipe!
Thanks so much for sharing! I absolutely love your recipes. have just made 3 of these Buddha bowls for hubby’s lunches for the next few days. I did sub some of the ingredients to what I had on hand; silverbeat for the kale, rice malt syrup for the maple in the tahini sauce (which was incredibly delish by the way!)
Can’t wait to try more of your delicious recipes. X
I made this and it tasted like dirt.
I just made this and it’s so delicious ?. It my dinner for tonight and then lunches for the week.
Yay! Glad to hear it!
I love this recipe! Also love teh tahini sauce….unfortunately can’t have lemon…is there a way of making a good tahini sauce without anything acidic? No lemon or vinegar…..Thanks!
Once lemon is metabolized in the body, it is very alkaline. :)
Complete opposite of vinegar!
Very delicious! I will use this as my base for my bowls! The Tahini sauce rocked as well as the chickpeas! Addded so much flavor!
Thank you!
I made this on Christmas Eve, and it was delicious. My only problem was that my sweet potatoes were quite large, and I knew they were going to take longer than the 25 minutes that was given in the directions. I should have trusted my gut and put them on the pan before the other veggies and roast the remaining veggies appropriately. That was my fault. The recipe was amazing. My son couldn’t stop eating it. The tahini dressing completes it beautifully. This WILL become a staple meal for us. Thank you for all your recipes. I have made several, and they are all delicious!!
So yummy! I just wish a longer bake time had been indicated for the sweet potatoes – mine are crunchy. Or at least tell people to cut them up more before baking. Especially because many people have had this problem. Otherwise fabulous!
I had the same problem. I did leave them in the oven till they were cooked, though, and I thought the same thing.
I love your recipes. They are simple and delicious. What I appreciate most is that every recipe of yours that I have made always turns out perfectly. I couldn’t find fresh kale (I moved to Berlin, Germany 4 months ago & still struggle to find some of my favorite veggies) so ate it over a salad. It was amazing. I plan to make it again once I find fresh kale and know if will be even more amazing! Thank you…
holy shizballs – this was amazing! my fam is not quite on the vegan bandwagon yet but the smell coming from the kitchen got them to the table pronto. so filling and delicious…and that dressing, OMG. thank you for the recipe – i look forward to scouring your website for more!
Hah! We’re so glad you enjoyed the recipe, Amy!
Amazingly delicious – really easy to prepare too! Possibly added a touch too much lemon to the sauce, but it still worked perfectly! Cutting the potatoes into smaller wedges shortened their cooking time to about 12 minutes; I did find the kale and brocolini tips burned quite quickly, so keep a close eye on them!
Great! Thanks for sharing, Rachel!
Wow. The pictures looked great, so I tried it and it was better than I imagined. The tahini sauce on its own was strong so I was a little scared but it was very complimentary on the dish and I don’t have any leftovers for tomorrow :( I definitely started out on a small baking sheet that goes in a toaster oven, not noticing that I was going to be adding so many more things to the sheet lol. It was crowded, but all cooked well.
Step 3 has me confused. ‘remove from oven’ do I remove only the broccolini or also the sweet potato
Both, yes!
I made this the other night and it was so delicious, even my meat loving hubby loved it. He was rather obsessed with the tahini sauce. I was happy that he didn’t scoff at kale for once!
My only problem was that the cook times were a little too short, I like my veggies a bit crunchy but this was too much. I know higher altitude affects baking, could this be the case or maybe my oven is off? Either way I’d make it again!
It sounds like they may have just required a bit longer in the oven, Peggy!
I’ve made this once and I’m making again today. My wife and I are eating a lot more plant based these days and always look to new things to try. The first time I made this, I was a bit skeptical on the dressing but I was wrong. It was amazing. The sweetness goes really well with the savory from the chickpeas. I like this recipe a lot!
Very tasty, thank you! I wilted spinach instead of the kale. Sauce really makes it. Even my picky daughter loves it.
you really outdid yourself on this one.. it was amazing! i felt so clean after this too. the flavours really compliment eachother, thanks a ton for sharing!
Glad you enjoyed it, Ang!
I love love love love this beautiful! Would love to see some more different recipes. This one is a hit in my house and the kids aren’t even vegan. Score! Thank you for sharing. What a gift.
This was so good and our 1 and 3 year olds loved it too! Thanks for sharing.
Whoop whoop!
This was probably one of the tastiest things I’ve made this year. I only used one sweet potato instead of two, and this dish was more than substantial. It’s definitely a keeper, especially now that I’m transitioning into a more plant-based diet. :)
I’m new to vegetarian eating/cooking, everything wants you to have it with rice or quinoa or some type of grain, this is GREAT you have EVERYTHING. Now, I couldn’t afford a jar of tahini just for this, and so I used peanut sauce and it worked out great (I mean without maple syrup in it) And I used cabbage instead of kale because I had a cabbage and needed to use it…that also worked out great, and it said 2 large sweet potatoes, well, I got HUGE sweet potatoes, but oh well, just made MORE!! plus I peeled mine because the skins are too hard to digest for me. And….I used a package of fresh broccoli florets because they didn’t have broccolini or whatever you call it I’ve never used it… One last thing, I crumbled up about a 1/3 of a block of tofu on top to add even more protein, that also worked great. I give your recipe 5 stars!
Thanks for sharing your recipe changes, Steve! We are so glad you enjoyed it!
Love it. Will be making this regularly. Thanks for another awesome recipe Dana, your my go-to food blogger.
Hello from New Zealand. Made this Buddha Bowl tonight and it was delicious. Used broccoli and boiled the kumara for a short time before baking. Definitely a keeper. Thank you for sharing ??
Glad you enjoyed this dish, Lisa!
I have never left a review for anything I have ever made, but felt like I absolutely had to for you Buddha Bowl!
This was such an easy, wonderfully tasteful recipe that even my husband ate and enjoyed!! Im fairly new to good clean eating and this recipe has got me so excited to try more new things. Thank you!
I made this last night and it was delicious! I doubled it so my bf and I could have leftovers. Will definitely be making it again…also the tahini sauce really made it (would recommend making it for this bowl).
This recipe was so delicious! Like some other commenters mentioned, my sweet potatoes didn’t cook all the way. Next time, I’ll dice them first. I used asparus instead of broccolini, and they worked well. This one will go on repeat — thanks!
could I use butternut squash instead of the sweet potato?
Yes! That sounds delicious, Marti!
This was amazing and so satisfying! The dressing is delicious… this was my first attempt of a Buddha bowl, it’s set the bar high in flavour! Thanks so much for this wonderful recipe ❤️https://instagram.com/p/Bfm13fpgNEk/
Yay! We’re glad you enjoyed it, Sharlene!
This was soooo good!!! I’m ready to have it every day of the week. Super easy and simple too. But absolutely delicious.
So easy and tasted amazing! Will definitely make it again
Am addicted to this dish!!! Added garlic cloves to go along with the rest of the stuff prepared in the stove cause you can’t have enough garlic in you life. Also have a minimal amount of chili powder since I can’t handle spiced food but added paprika powderto the spice blend with the chickpeas. The roasted kale along with the tahini sauce is magical!
Replaced the Kale with Spinach, turned out amazing! What a great recipe. I had to cook the Yams a bit longer but everything else was phenomenal
Great sub, Stevie!
I made this today, It was delicious! I especially loved the kale and broccolini. I only used one sweet potato and found it was more than enough. I think I prefer tahini sauce without the maple syrup. Overall very tasty and hearty, great mix of ingredients, it also is a visual treat! :)
I made this with purple new potatoes, local Grenada sweet potato, plantain, and local bok choi. I added 1/4 tsp of cinnamon to the chickpea spices (I love the flavors of cinnamon and cumin together and afterall I live in the spice islands!) Thank you, Dana!
Yum! Thanks for sharing your additions, Linda!
So good! I’ve made this recipe 3 times. Everyone in my family LOVES it! Tonight I subbed spinach for kale, only because that is what I had. Yum! Yum!
My husband and I aren’t vegetarian, but I’ve been wanting to incorporate some meat-free meals every once in a while. This one has made me want to do it much more often than we expected! We both LOVE this recipe. It is filling. It is satisfying. It reheats well. Did I mention that my husband requests it? I never expected him to ever request a vegetarian meal. I usually leave out the broccolini because it’s not available at my nearest grocery store. So glad I stumbled upon this recipe!
We’re so glad you and your husband enjoyed it, Allegra! Thanks for sharing!
I made this with pumpkin instead of sweet potatoes- so delicious. Hubby loves it too.
Glad to hear it! Pumpkin is a great idea :D
I substituted peanut butter for the tahini. Delicious!
I made this tonight for dinner, but I made several changes because I wanted to use what I had.
I added quinoa and used broccoli and cauliflower instead of broccolini, and I just bruised the kale I didn’t cook it. It was… AMAZING!!!!!!! Everyone at my house loved it! I thought I was going to have left overs but we ended up eating all of it at once!
stunning…healthy…beautiful..
i’ve made this twice so far…
love it…
thank u for posting…
♥
This was to die for. I decided to substitute the maple syrup for a little bit of sriracha. It was one of the best meals I’ve had. GREAT recipe.
This is simply delightful and easily modified to use whatever you have on hand. It’s winter so I don’t often have fresh greens on hand but I’ve substituted frozen okra which was really good, green beans which were pretty good and Brussels’s sprouts which were okay. I’m making a huge amount today with broccoli to bring to a vegan potluck.
I made this for a simple vegetarian meal tonight. I totally forgot about the spiced chickpeas–not sure how!–but it was delicious nonetheless! Very light but satisfying! Thank you!
I LOVE THIS BOWL! I have made it twice in the past couple of weeks. Love, love, love. Thank you for sharing!
This looks amazing! I need to try it soon. I have wanted to cook with brocolini for a while now, and this recipe looks like the perfect place to start!
This tastes absolutely disgusting.
I just made this. It tastes soooo good!!!! The right amount of savory and sweet from the dressing .. thank you!
Delicious bowl! I loved the kale twist instead of a grain. Definitely making again but would recommend double or tripling the amount of kale in the recipe. I have loved every recipe I have made of the Minimalist Baker’s…and I have made dozens of them.
I’ve made this as well as countless variations of using up leftovers and cleaning out the fridge.
Just like the Buddhist monks who with their bowls in hand walked the streets accepting offerings of whatever food people offered them. When they got back to the monastery they’d split up all the food in equal shares in a variety much like this.
I believe this is the origins of the term Buddha bowl as opposed to a round belly which few monks at that time would have had since they basically ate handouts .
I have no tahini – do you reckon some sort of nut butter (cashew?) would work as a substitute?
Yes, cashew will work but will obviously have a different flavor!
Hi sounds great. Never thought of roasting chick peas! Is this meant to be served cold or warm?
Hi Kay! You can have it warm or cold!
Love this dish – the combination of spices for the chickpeas, and the flavours from the tahini sauce is devine!
Love this bowl thank you!!!
At first I was out off by all the ingredients and the long method but it was actually pretty straight forward and relatively quick. And really good!! The tahini sauce take it it over the top! I used half the amount of ground chilli and it was still pretty spicy for me! But I loved that it’s loaded with vegetables and it made broccolini actually taste good haha! Definitely will make again and would definitely recommend.
Outstanding! Made for dinner tonight after having a similar dish at a local restaurant. My husband said this was even better. Doubled the recipe and also added some quinoa for a little extra protein. Everyone loved it!
This was the first recipe of yours I’ve tried Dana and it was so delicious!! I made it for my family of 5 because I wanted something healthy and unprocessed and it was so simple but so satisfying!! The tahini dressing was delicious. And I topped it off with some hemp hearts for added protein. Thanks for sharing!!
This is excellent! Thanks for a great recipe.
So delish. Will make again. I added nutritional yeast to the chick peas.
This recipe did not take long to prepare–from chopping to table–under/right at around 1 hour, I’d say. An easy way to give your body the veggies it craves–my husband and I didn’t even miss the meat! The sauce really pulled everything together (though I was double-guessing it when I taste tested it while mixing). Thank you for sharing your simple, easy, and delicious recipes!
This is one of my all-time favorite recipes but the time is misleading. It’s 25 mins oven-time but with all the chopping and prepping it actually takes about an hour to prepare. And I’ve made it a ton of times. Just FYI!
This is by far one of my favorite recipes I have made in awhile! Hats off to you chef – thanks for another fabulous MUST HAVE meal!!! I cannot wait to make this again… and again… and again!!!
My friend would not stop repeating “this food is SO good.” She works online in the evenings and kept getting Skype calls between bites and was getting “angry” at people because she wanted to keep eating ? The husband loved the flavors too. Needless to say we will be making this again!
I wanna make this tonight – I have everything BUT the ingredients for the tahini sauce. What can I use in place of it?
Hi! You could try using hummus and omitting the maple syrup, or use peanut butter instead!
This is fantastic! Well, actually I haven’t eaten it yet, still cooking but I smells fantastic. What could be bad? But… the real star of this recipe is the sauce. Oh my goodness. There may not be any left to put it on the bowl. I’m pretty sure it will go on most things I make moving forward!
This was delicious, even with vegetable substitutions. I used portobellos and zucchini instead of brocolini and kale, because that’s what I had, but intend to make this in many variations this fall. I love the tahini sauce. Thanks!
This was super delicious. It didn’t look as pretty as the picture here, but was so simple to make. Will definitely make it again.
This really was tasty though I would recommend cubing the sweet potatoes rather than halving than cubing after cooking – for me they were still a little raw when done following the instructions (had to put them in on there own for another 10 min) Otherwise this was marvelous!
This was really really tasty and simple! I followed all the directions exactly, but the only thing is I needed to bake the sweet potatoes much longer. I did double the recipe so that might have been why the cook time was a little off! Thanks so much, I’ll definitely make it again!!
I just finished making/eating this and followed your recipe exactly as written. What an incredible meal! My boyfriend and I have the happiest tummys on the block. We will be making this again and again!
I just got your cook book I love it, Lots of pictures I can;t wait to dive right in. 1st on my list is the Banana Chocolate Pecan muffins…….
Can I substitute the sweet potatoes in this recipe with Japanese sweet potatoes?? Lol this may be a no brained, but I’ve never tried Japanese sweet potatoes before; and I have a bunch in the house at the moment.
Hi! That should work!
Maybe it’s because I used the whole amount of coconut oil in the first step ?.. but the Japanese Sweet Potatoes were a bit mushy and dull tasting. I’ll definitely try normal sweet potatoes next time !
Ps- I love how this sauce tastes!!
This recipe is seriously the BEST! My boyfriend who dreds veggie night was begging me to give him the rest of my bowl. The all the flavors are delicious
I made this the other day for hubby and I, and we are in LOVE! This was my first time using a minimalist baker recipe and I’m officially hooked (we’re fairly new to the plant-based lifestyle). The plethora of flavors were just out of this world and complimented each other so well. The instructions were very easy to follow, and I was impressed that it came out so well on my first try. Usually something goes wrong the first time, but this was great! We added some quinoa at the bottom of our bowls as well. Tonight’s dinner will be the garlicky alfredo sweet potato noodles. Thanks Dana!
This was delicious. I used regular broccoli since I couldn’t find broccolini. I’m very new to eating vegan. I don’t enjoy the soy “meats” and I have no time for recipes that take all day to prepare. I’ve already made this twice in 2 weeks! This is a really good and satisfying meal for newbies.
I made this tonight and my daughter and I just loved it. It’s definitely a keeper. The combination of the chick peas with the roasted vegetables was delicious. I added a whole red onion and will add more veggies the next time for leftovers for work lunch. 5 thumbs up and five stars!
I’m having a problem printing your recipes. My page display is always blank. Do you have any idea why? So, many of the recipes good delicious and I would like to have a printed copy.
Barb
I’ve made this twice now, I love, love ,love it. Thank you
Wooh! I finally made this for my mom and it was perfect! ☺️ I usually have roasted broccoli and peppers every night but really loved this somewhat different Buddha bowl. For the bowl: I steamed the broccoli instead of roasted (to change up the cooking texture) and omitted the kale. Otherwise, I left everything else the same and it was lovely! This was the perfect bowl to help with a stressful day, and I’m really glad I finally made this one. Thank you Dana! ?
Delicious and filling. Leftovers were fantastic cold or reheated.
This is my favorite go-to Buddha bowl. The chickpeas are so crispy & tasty. The whole bowl is just scrumptious.
Hi there! I cannot wait to make a batch of this for the week to put into my rotation of bowls! I am allergic to sesame and nuts and that unfortunately means no tahini sauce for me. Any ideas on alternatives rather than just eating it dry? Thanks in advance!
Made it and its amazingly delicious. And I’m a very fussy eater!!! Thank you so much I will be preparing this often!
Made this and it was delicious. Seems like a perfect recipe
I don’t have broccolini, could I just use broccoli instead? Or are there any other subs you would recommend? Thanks :-)
Yes!
How well does this and some of the other bowls reheat? I’m just starting to try a vegan diet but I’ll be the only one in my home so I’m trying to cook some things I can keep in the fridge for myself while I prepare other meals for the rest of my family.
Hi Elizabeth! Bowls reheat really well and can be kept in the fridge for a couple days. We often like to make bowls and have them as leftovers for lunch the following day and they reheat nicely.
Awesome bowl!! I also added quinoa (seasoned about the same as the chickpeas).
You have the best recipes! It’s made my year-long transition to being 100% vegan so much easier — and more delicious! I’ve even gotten my meat-eating boyfriend to enjoy plant-based meals :)
Keep up the great work!
This is pretty amazing. And I couldn’t be further from a vegetarian. I’d eat this every day. Every. Single. Day. Thank you for this recipe.
I added brown rice to this dish (flavored with veggie bouillon). Great improvement on a very healthy and wholesome recipe.
I just made this and it was incredible. I loved the taste of the chickpeas, they were perfectly seasoned! Thanks for the recipe.
OMG!! I was on your site for another recipe but, I came across a mention of this one. Gave it a try and WOOOOOOOWWWWWWW!!!!! This was like a hug for my tummy! So good everyone must try it.
Yup, this is delicious. Just made it. Thanks!
For the broccolini, do you mean to remove and discard the stems and just chop the head, or do you mean remove the stems and chop them while leaving the head in tact?
Hi! Just remove the stems and use the head!
62g of Carbs? Typo?
Omg I made this for lunch today and it was AMAZING! I’m such a fan of tahini and you can’t go wrong with sweet potatoes and chickpeas. Mine didn’t look as beautiful as your photos but it was definitely just as delicious- thanks for the recipe!
Made this tonight for my picky family. It was a huge hit; everyone loved it. I doubled the recipe, used store bought tahini from Trader Joe’s and added rice. Great meal and plenty of leftovers!
I made this – replacing the kale with broccoli – it was ridiculous. I made it and it was so good, I made it 2 more times. Definitely going on a weekly rotation. I was so full and satisfied – I felt so…nourished and had not a single 4pm sugar craving all 3 days. Has definitely earned a spot on the weekly rotation. It’s also a gorgeous dish. Tagged you on my insta photo.
This is a keeper! A great mix of flavors and pretty easy to make.
As usual, I did a few things different. I sauted a couple of shallots and mixed with the chickpeas. I also could not find tahini at the store, so when plating I mixed up some greek yogurt, a little water and some lemon and that was a nice sauce.
I also, learned a great new way to cook kale and broccoli.
Thanks!
Oh my gosh! I made this following your instructions exactly and on a scale of 1 to 10 I give it a 20. I’ve cooked with those ingredients all my life but something about all of them in combination drizzled with that amazing tahini sauce is just amazing. Thank you, thank you. This recipe will become a permanent part of my repertoire.
Weirdly delicious, I can’t pick my favorite ingredient, it all goes together perfectly.
Wow! I’m eating this right now. The only changes I made were to use fresh garlic instead of garlic powder and sautée it with the chickpeas, and to use broccoli instead of broccolini. Perfect combination of flavors and relatively filling for such a balanced meal! I can’t wait to have the leftovers for lunch tomorrow. Your blog has helped me so much with meal planning and vegetarianism (on the brink of veganism). Thank you!
It was really nice! :) I don’t know what broccolini is, but I used normal broccoli instead. Also I added sliced tomato out of the oven and I used paprika powder on the chick peas as well as the other spices. So I actually changed quite a bit, but still it was really delicious and thank you for this recipe!
I love this recipe! It’s healthy, wholesome and satisfying. My only complaint/warning is that recipe only allows 30 minutes to roast the sweet potatoes, which are halved. I’ve made this recipe dozens of times now and I’ve never been able to have the sweet potato roasted in 30 minutes. Even if I cut the potato smaller than in halves, it takes 45-60 minutes for the sweet poatoes to ok through. So I just warn people who are trying this recipe for the first time to allow longer than 30 minutes, and to have your sweet potatoes in for a good 30 minutes before adding the other vegetables.
I’ve had this problem every time I make it too, I finally found a decent fix. When you pre-heat your oven, stick your pans in there and allow your pans to get hot while you prep. Putting your sweet potatoes down on the already hot pans helps to get a crispyish skin and better overall roasted consistency. I found that putting them on a hot pan and roasting for around 35-45 minutes is usually enough.
Made this last night for me and my partner and we absolutely loved it. So filling, so delicious. I especially loved the chickpeas. I had two friends recently suggest this recipe to me and knew I should try it and I wasn’t at all disappointed! This will be on our weekly rotation :)
does this hold up for a couple of days? Would love to use it as lunches for a couple days. Do you eat it warm or hot?Thinking of putting dressing on the side if it does get heated up. Does the kale get soggy?
Thanks!
Hi Michelle! Yes! Keep your dressing on the side and add it once you’ve warmed your dish! While the kale is best fresh, it will hold up for a couple days, but will not be as crispy as the first day. Hope this helps!
Not only was this delicious, but is was so easy. I had to stop in the middle to pick up my daughter from dance class and the veggies still turned out great. I substituted based on what I had, white onion for red; spinach for kale; broccoli for broccolini; cayenne for chili powder; added roasted carrots, and it was still outstanding. My 5 1/2 and 2 1/w year old daughters especially loved the sweet potatoes.
I just made this and my entire family loved it! Thank you!!
I made this tonight as meal prep for lunches this week, but I ate a little bit for dinner. Wow, so good! I’m not a vegan or even a vegetarian, but if plant-based dishes always tasted this delicious, I might reconsider ;). Truly though, the chickpeas and dressing were game changers. I did use natural peanut butter instead of tahini (as I don’t have it at home) and it was fabulous.
I made this last night for the first time, and it was incredibly delicious. My wife, in between chews, kept turning to tell me how good it tastes. The easy prep and cleanup are a great bonus. I’ll definitely be eating this regularly. And to others out there who haven’t made this yet: don’t skip the tahini sauce. That stuff is delicious!
I love your recipes. Thank you for this blog!
This dish is amazing, healthy, tasty and cheap to make. It tastes like it could come out of some high-end vegan restaurant. Thank you for this and all of your recipes!
Fantastic recipe. 5 stars all the way!