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!
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
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!
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!
Kinda ashamed to admit it but I think this may be my first comment on the thousands of online recipes I’ve made (many of which have been yours Dana!). Commenting because I LOVED THIS Buddha Bowl/SALAD!! Made the recipe exactly but added a green apple, celery and radishes (wanted to use them up!). Made the bowl into a salad with spinach, kale, & arugula. WINNER!! Thanks Dana!!
This was really a delicious combination of flavors! I loved it. I will be making this a lot!
Simple, easy and versatile – and so yumm!
Absolutely delish! Full of flavour and easy to make! The whole family loved it! A hit! Will definitely make this again! Thanks! ♡♡♡
Made this tonight for my teenage daughter and me and we both loved it! Added 2 cloves of garlic to the dressing and a little honey. Also cut up the sweet potatoes for roasting. Used beet greens and kale instead of broccolini that i sautéed on the stove. Beautiful dish that was packed with flavor!
Thank you for this great recipe! I just tried it and it was amazing! The sauce is really a must do with this!
Thank you for making this recipe. It’s freaking AMAZING. Bless your soul.
Loved this! So delicious and simple to make. The maple tahini dressing is divine and the spice mix on the chickpeas makes them so tasty! I’ve eaten it 3 times this week!
My and my husband haven been committed to going vegan and this bowl is the go-to dinner bowl! So simple, quick, refreshing and DELICIOUS!!! Oh and It’s delicious… wait did I mention that already? ? Seriously great recipe! Most of the time I add avacado because everything tastes better with avacado!
Wow, that was simply delish! Thanks for the recipe, the tahini sauce on top was the perfect addition. I added some red cabbage as well, simply because I had to use it up and it was all really yummy with the kale. Definitely will do this again. So simple, too.
Even though I couldn’t get broccolini and had to sub a carrot, added quinoa, and all of it was cold by the time my husband got home to eat it, it was delicious! Definitely a keeper!
(Only four stars because I haven’t eaten it hot off the stove–yet.). :-)
Absolutely delicious. I added 2 beetroot which I scrubbed and quartered. The kale roasted to perfection and the chick peas and tahini sauce were amazing. Will definitely make again.
I tried to make it but I tried to drain 450g untouched myself and of course had over a kg of chickpeas afterwards. You should say that the chickpeas should be canned and already be ready to cook… Left me frustrated with unsatisfying results. The rest was tasty though.
Hi Tom! 1kg of leftover chickpeas is a lot indeed! Why not use the leftovers & try this?
First time commenter here. I’m a meat eater, but was feeling like trying something new. I made this today and it’s absolutely fantastic! The spices on the chickpeas are delicious. My grocery store didn’t have any broccolini so I substituted some butternut squash. It is so damn good.
I don’t have a microwave. Will it taste this good if I boil it?
I love the idea, going to try it soon. How do you make Tahini sauce?
This was so good!!!! Thanks for sharing.
I forgot to rate!!!
I loveeeeethat all the receipts are plant based because I am kosher!!! This was delishhhh and a big hit with my family. Definitely looking forward to making this again! I added avo and YUMMMMMM I’m craving more haha
I was instantly transported to heaven with this delicious dinner! I loved the specificity with roasting the veggies and it turned out great! Thank you so much for a really great recipe!
This recipe is perfection! I left the oil out of it completely…with the exception of the tahini, obviously. The sweet potatoes took about 10 min longer in the oven but I LOVE it! Thank you!!
Could I sub agave for the maple?
So confession…..I’m not vegan. I’m not even vegetarian. And….I am not a fan of blogs. BUT…man do I love yours. I’ve made several of your recipes and they’ve all been delicious! This is one of my favorites. The only question I have is….do chickpeas every really get “crispy?” The texture of mine doesn’t really seem to change all that much.
Awesome! I added zucchini and mushrooms (because the more the merrier) and it was fantastic! I love roasting and cooking chickpeas and this spice combination was awesome!
I had a problem with my tahini sauce getting too thick as i mixed it so I gave up, but it still tasted delicious. Thanks for the recipe!
This recipe is mind blowing delicious! Thank you so much. Cannot wait to try other recipes.
Oh my! Made this last night and it is one of the best things I have ever eaten! The chickpeas—- what is there to say except “heaven?” I didnt have the tahini on hand so couldnt make the sauce topper- but I dont think it was needed. Made a bit of brown rice for the first layer and I am so in love! Thank you for such a great combination of yumminess. Sandy
i made this tonight for dinner and was quite pleased. i wasn’t so sure about that sauce combo, but it ended up being the best part!
i swapped out yams for sweet potatoes, but i think if i made it again, i’d use yams. i also added quinoa, and cooked more broccoli than it called for. I think my oven needs to be hotter for roasting also; everything was kind of wilted, not well roasted. but overall, a pretty decent dish!
love all your recipes!
This dish is amazing. It was so easy to make and my husband, 5 year-old, and I couldn’t get enough. Really. I love cooking and make lots of yummy things. And this is now very high on my list of favorites. Thanks so much for sharing this!
I just made this and it was fabulous, an absolute keeper. Sooooo good!! Thank you.
I dont eat potatoes, could i substitute them with butternut squash?
Yes!
YUM. This was the perfect bowl– the tahini sauce really brings it all together!
Oh my goodness…I made this today and WOW!!! So delicious! Since the oven was on I ended up roasting the chick peas and they were like the most perfectly seasoned, crispy, healthy “croutons” ever! That maple tahini sauce…I can’t say enough about it. This is so embarrassing but I totally licked the bowl after pouring it all over our bowls. Thank you so much for such an amazing recipe!
This Buddha bowl has great flavours except two “large potato’s” probably means medium to small because I made this with large potato’s and they were raw when I first bit into them which was disappointing and off putting. Would probably taste nice otherwise :)
Thanks for the inspiration! I made my own version using what I had on hand and it was delicious!
I made this and loved the veggies, but the sweet potatoes weren’t done, (and I used smaller potatoes so this was really surprising…) and I didn’t love the chickpea texture. The tahini dressing was awesome. Could I cook the chickpeas in a pot with those ingredients (and maybe some veggie stock?) to get a softer version? I have tried ‘crunchy’ chickpea recipes and it seems that they never turn out how I’d like them to be.
Yeah! I think that would work. Great idea!
Made this at work as an optional main course. I’m a chef in an independent living facility for seniors and they pay a monthly fee to receive a Kosher dinner every night. We revised the recipe slightly, we steamed the kale because the first time they complained it was too hard to chew. Also we used broccoli instead of broccolini. It was a big hit with the people who ordered it. Making it today and this time we’re trying fresh, raw spinach instead of kale.
If you want large sweet potatoes halved, this is not long enough to cook them. (unless the sweet potatoes are very small where you live). ;)
OMG This was INCREDIBLE! Simple, flavorful and extremely satisfying. The combination of flavors was perfect :) It warmed up my whole house roasting the veggies and was a super easy/quick meal. I can’t wait to eat the leftovers for lunch today.
Thanks for the recipe, this tasted amazing. We tried using spinach instead of kale and luckily it worked out well. Also, we added extra lemon juice to the tahini dressing… yum!
THIS WAS AWESOME!!!! Thank you for sharing. Love Buddha bowls but was looking for an alternate for all the quinoa. Sweet potatoes are perfect for this fall/winter bowl.
Wow, this looks amazingly good. Visually it is perfect and the flavors look delicious. I will make it this weekend. I’m already starting to think about what else I could use the sauce on as well, it looks so yummy. Thanks for sharing. Now I’d better have a look at all your other recipes too!
Love it! Made an adaptation of this for my weekly lunches and nothing so significant that it would change the flavor profile. Its fantastic, love the combination of flavors, it’s filling, and so great for fall. Healthy and earthy. Another great DS recipe!
I’m just loving bowl meals right now – this one is great! Fantastic meld of flavors. It actually looks like it would be equally yummy cold – great for lunches!!! Thank you!
This was an easy and delicious dish! The layering of flavors was the BEST! I love to make meatless meals and this was a hit! So colorful and nutritious ! Thank you for sharing!
I loved this! I only used one large sweet potato and found it to be more of another. I cut it up into 8 wedges before roasting. The tahini was a little too sweet for me so next time I’ll cut down on the maple syrup. Next time I’ll probably add a little more kale too just because I love kale :-D. The chickpeas with seasoning were so good I think I’ll start serving them that way more often with other meals.
So I live in Kona, Hawaii and it’s still the tail ends of summer here, so I have no desire to turn on my oven. However I took this recipe and cooked most of the veg in the crock pot (not the same as an oven roast but still quite yummy,) and pan-fried the kale until it was wilted. Still totally delicious and healthful, mahalo!
I LOVEEEEE THIS BOWL. I made it a couple times last winter and have been perusing my Buddha Bowl pins for inspiration, and I came across this and remember how perfect it was! So excited to make again. PS That dressing is to die for.
I love chickpea and SWEET POTATO! I definitely need to try this one. Love the spices in it!
Made this for my family for lunch and they LOVED it! Thank you so much for the excellent recipe!
Am a chef in an independent living facility for seniors. They pay a monthly fee to receive a Kosher dinner every evening. Offered this Buddha bowl as an optional main course and only 16 people were brave enough to try it. Got rave reviews from almost every one. Had to revise it a bit, used steamed broccoli instead of roasted broccolini (was too expensive), omitted the salt and chili powder (most of our residents don’t like spicy and are on low sodium diets) and doubled the sauce because the bowls had to sit covered in a hot box and would have dried out without extra sauce. It was a bit difficult browning almost 7 pounds of chickpeas but not impossible. There were a few bowls left at the end of the evening so I brought one home for my dinner. Delicious! This will be a welcome addition to our menus! Will probably offer it once every other week if not once a week. Thank you for a fabulous and healthy recipe!
So glad everyone enjoyed!!
This dish was absolutely delicious. As a plant based eater, and someone who loves cooking, I’m always looking for great recipes. This one nailed it. The comfort of roasted veg, the texture and smokiness of the chickpea and that creamy sweet and nutty taste of the dressing was SO fulfilling. Can’t wait to make it again. Just bought your cookbook as well. Thanks!
This recipe is AMAZING! I had seen “Buddha bowls” on Pinterest recently, and yours was one of the first I checked out. I went to the market that night and bought all the ingredients! I wasn’t able to find the Tahini sauce, so I used a garlic vinaigrette dressing that thoroughly sufficed! My mom and I are so excited to try more of your recipes, especially as the colder weather arrives! We are so enthusiastic about the “10 ingredients or less, one bowl or thirty minutes or less to prepare” approach! Additionally, we are active, vegan/vegetarian/gluten-free, and are so thankful to have found a website with recipes that cater to our healthy lifestyle! You are awesome!
This is delicious! It took me a lot more time to pull it together than your estimate (I made it as written) and my sweet potatoes needed another 15-20 minutes so I pulled the greens and onions and returned the potatoes to the oven. Also, maybe it was my tahini, but I was adding hot water every time I wanted to take a bit more — it just solidified! My husband’s eating it now — he approves! My only change would be to use a whole red onion next time and maybe cut up the sweet potatoes to cook more quickly. Thanks!
I have made this dish twice and both my husband and I enjoyed it very much. It is tasty and filling. I thought it might go nicely over quinoa or rice, but it is plenty filling by itself and the combination of flavors and textures is just about perfect.
If you did want to serve it over a grain, I would cut the sweet potatoes by half or more and add the full 4 tablespoons of hot water to the sauce.
I did not have brocolini in the house either time. I subbed in yellow bell pepper the first time and red bell pepper the second. I love the tahini sauce, but I also like the way the bell pepper lightens up the dish a bit. I will The to post a picture.
Can you tell me how long the dressing can stay in the fridge?
4-5 days!
This was delicious! I served it over farro. I discovered that I didn’t have lemon for the tahini sauce, so I subbed in apple cider vinegar and it was perfect.
I’m allergic to sesame, any ideas about alternatives for the sauce?
Nope, certainly not a religious statement, as the dish as is is not Buddhist appropriate, but I am sure they know how to fix that. I keep wondering where real Buddhist food is. Onion family is not what many Buddhists eat, not like everyone follows religious constraints. There are so many variations of vegetarian diets, we tend to forget others have different requirements. I will not be making this dish, but might incorporate some of the ideas in my cooking.
Ok i’m making this tonight for dinner. I never cooked with chickpeas before. Just wanted to ask because I bought the dried chickpeas from whole foods. I already soaked them, do I boil them next and than put on the pan to roast? If so how long do I boil it?
Yes, boil them first (until soft), and then roast them!
We added fava beans and sriracha to the tahini to add some spice. Loved the flavors & very filling!! Can’t wait to have it for leftovers!
One of my go to recipes. It makes my taste buds and body so happy. Sauce is amazing, I have to make double of that and crispy chickpeas add just the right element to everything else. Love love love.
It is one of my go to’s when I feel like I need to just cut out all of the junk and make my insides happy. The tahini sauce is like nothing I’ve ever tried, I double the recipe of sauce so I can just pour it all over again and again. The crispy chickpeas make the dish, wouldnt be the same without them, I love them. This recipe is delicious and keeps me full. Thanks for sharing the recipe!
This is very good but I would double the amount of greens or half the amount of sweet potato.
Just made this for the first time and totally love it. Thank you for such an amazing recipe!!
Liked this, but found the potatoes to be better (texture-wise) when I cut them into wedges before roasting. Also, the tahini sauce was *really* sweet–next time I’d cut back 1 tbsp of maple syrup to 1 tsp.
Oh my goodness and then some, this was absolutely fantastic!
Was so knocked out I forgot to put in the stars…
The study of middle-aged and older adults participating in a low-calorie diet showed
that those that drank two glasses ahead of chowing down lost more excess weight
than those who drank their water at other times.
This one is a keeper. I’m in love with the tahini sauce. Can I put it on everything?
Curious about what seasonings you are using.
The spices are listed right there in the recipe, under “chickpeas”…
Has anyone tried subbing tahini for PB (for a sesame allergy)? Let me know how it was!
My gut tells me almond butter would be better!
Maybe try sunflower butter? I think it has a similar nuttiness to the sesame seed butter :-D
This is the second time we have made this for dinner! We LOVE it! Especially the sauce. I followed your directions exactly but we added rice and chicken to ours to make it go further! This is a keeper for sure :)
My daughter ate all the leftovers and asked me to make it again….I need to show her how.
Has anyone made this ahead and brought it to work the next day? Wondering if it would reheat well. Looks amazing!
my daughter just reheated what I made…she says “yummy”
I made this Buddha Bowl twice now and am about to make it again for company. Being from the Bay Area, I find it to be very “California” so I am going to surprise guests from Oklahoma with it – I am pretty sure they will love it as my husband did when I made it for him. This time I am making it as a salad on a big platter and serving grilled chicken thighs alongside. I just love the tahini sauce, so will double the recipe, save some, and use it on everything: pita bread, sauce for chicken, salad dressing, etc. The chickpeas have a delicious crunch and flavor. This is a great recipe to have on call all summer! Thanks for posting it!
Just made this for dinner and it is freaking amazing! I had to substitute broccoli rabe for broccolini and added quinoa to the mix, as well. All of the spices and components complimented each other perfectly. And that sauce!! Agh thanks so much for the recipe!
My husband and 15 year old son loved this. Thank you : )
So glad I came across this recipe – absolutely delicious! Will definitely be making it again, and will use that dressing on so many things. Fabulous!
Amazing recipe, just finished my bowl!
This is the first dish I made as a budding vegetarian at age 26, and just wow. This makes me never want to eat meat again. I feel amazing. The best part is I don’t have to be so aware of how much I eat. I feel full so I stop. With meat and pastas I have to be so aware of overeating.
Life changing recipe here.
This is how we are supposed to feel before, during, and after a meal.
Thank you!
Joanna
Delicious. I had never heard of Buddha bowls so I had to make these today. I did not have maple syrup so I made a turmeric tahini dressing and I added a dollop of Greek yogurt.
This will definitely be a staple in our house!
This was my first hot meal after an 11-day cleanse. It is wonderful, thank you, so hearty and nutritious, and full of warming flavour. A real delight!
PS seems to only let me give it 3 star. I would give at least 4 :)
Lovely! Thanks for sharing!
Amazing! The tahini sauce brings this dish together amazingly well. Really tasty and filling. My wife and I went to the gym this morning after having it last night and felt full of energy and raring to go! Thanks, this will deffo become a staple meal for us :D
I didn’t have any kale so I used brussels sprouts and Hungarian paprika in place of the cumin and Chili powder. It was so delicious! Thanks.
Just made this for dinner and even my boyfriend who thinks “vegetarian dinner” is not dinner loved it! I used asparagus instead of broccolini and also added some garlic. Will definitely make again! The sauce was delicious- don’t skip on that if you are making this!
Yay! Thanks for sharing, Carolyn!
I love the combination of vegetables. I used small florets of regularly broccoli I needed to use up. The chickpeas were great and my toddler gobbled them up. I should make those for a snack on their own for him! I didn’t even think the dish needed the dressing!
Just finished making this! So tasty
Looked forward to trying this. Even cutting up the sweet potato, took a LOT longer to roast than 30 minutes. Kale and onion probably could have used more time, too. Otherwise delicious.
Yes, I also ended up adding 3 minutes to just sweet potatoes, 3 minutes to the broccoli and 5 minutes with the kale. So in all an extra 9 minutes. I like everything crispy though.
This recipe was delicious and very adaptable. I’ve made it a number of times with whatever veggies I have on had. And that tahini sauce, so good!!!
THIS WAS DELICIOUS.
I have made many buddha bowls, but this has to be up there with the best (maybe even #1)
Thank you for such a yum recipe
:)
Great recipe, I used different vegetables with similar taste qualities like carrots intead of sweet patatoes, red beans instead of chickpeas, but the idea is great and the sauce and mix of spices make this recipe delicious.
hi, by “few”, how many days do you think this will last, I made it last night, this is a yummy quick lunch recipe for work !
Just whipped up an individual portion of this for dinner and OMG…so delicious. I totally forgot the onion, sadly, and used Tandoori Spice blend on the chickpeas. De-licious. Was so excited to make this and it did not disappoint!
Quick, tasty and adaptable. I used baby spinach in place of the kale and Brussel sprouts in place of the broccolini. I will definitely add this to my favourites.
Yummy and easy to make. One comment would be the Maple Tahini dressing, was a bit too sweet for me. I think just a tahini dressing, with no maple would be equally great. Thanks for the delicious recipe.
Do you really feel like it’s and entree or this could easily be a meal all on it’s own?
Cause it’s rated as an entree in “meal type”.
This looks good!!!
This was delicious! My boyfriend and I love your blog. This may be one of our favourites now (other fave being the butternut squash pizza).
I tried this recipe for the first time tonight, my husband gave it a 2 thumbs up. However, I need to adjust the timing in oven for next time. I found the green veggies and onion were overcooked in the 400 degree oven. The sweet potato were perfect. I would put the green veggies and onion in the oven for the last 8 minutes and then check. If it requires longer, I will watch it closely for a few minutes more. The dressing was really tasty. I added sprouts on top to give it some fresh crunch. This was really really good. Thanks so much for the recipe.
Just finished eating this for dinner and I’m already looking forward to the leftovers for lunch tomorrow. I’m the only vegetarian in the house or else there would be no leftovers. THAT SAUCE! I will be pouring that over everything! I did add some sunflower seeds on top for a little crunch.
Just would like to clarify that ‘Buddha’ in reference to Siddhartha Gautama would not be appropriate in this case. Moreover you may indeed be referencing to Budai, as would be more fitting. Thanks.
Loved this! The only modification I made was I swapped the tahini dressing for your garlic dill one.
This was another HIT with my family, the sauce was sooooo yummy!! Thank you for the recipe!
Hi there,
Can you substitute kale for spinach? I’m not a big kale fan!
Thank you
Loved it! I’ll definitely be making the Buddha Bowl again! Thanks for sharing!
I loved the dressing! We had only a few of the ingredients, so I added roasted broccoli and leftover ham (we’re SO not vegan, ha). Thanks for the recipe!
I LOVE this recipe! I was a little unsure when I first made it and started eating, but when you get all the varied flavored and textures in your mouth at once it’s literally magic! I can’t wait to make it again, though I’ve started prep to make your spaghetti squash lasagne which I’m also very excited about!
AMAZING recipe!!! The flavor profile was perfect! I am not a huge fan of whole chickpeas so I added the spices to the sweet potato and onions before roasting….then topped the bowl of with cashews for crunch…
Also put it on a bed of quinoa with some spicy crispy kale chips I had made earlier…. This is definitely a go to now and am looking forward to playing with different veggies/ flavors!
Great blog!
This is just so good! We put it with sesame Tamari vinegarette just like this restaurant does that we always go to: The Steeping Room in ATX. Adding to our weekly meal.
IM OBSESSED! This is the second recipe I have tried from your blog, and I am officially hooked. The Buddha Bowl will easily become another weekly staple. It’s simple, tasty, and cheap! Thank you!
Just made this and love it! I omitted the red onion and added roasted cauliflower. Also sautéed the kale instead of roasting it. Will definitely be making this again, thanks!