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!
- 2 Tbsp olive, melted coconut, or grape seed oil
- 1/2 red onion, sliced in wedges
- 2 large sweet potatoes, halved
- 1 bundle (227 g) broccolini, large stems removed, chopped
- 2 big handfuls kale, larger stems removed
- 1/4 tsp each salt + pepper
- 1 15-ounce (425 g) 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 oregano (optional)
- 1/4 tsp turmeric (optional)
- 1/4 cup (56 g) tahini
- 1 Tbsp maple syrup
- 1/2 lemon, juiced
- 2-4 Tbsp hot water to thin
- Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
- Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
- Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
- While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
- Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
- Once the chickpeas are browned and fragrant, remove from heat and set aside.
- Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
- To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge.
I practically lived on buddha bowls in grad school! I don’t even know why I owned plates!
Speaking of hippie food (our favorite subject), you should make ‘hippie crispies.’ Like, healthified rice crispies. Go! :)
Ooh, Fun idea! Thanks, friend! Also, I’M ON SERIOUS BABY WATCH for you!
yes on healthy rice crispies!!!
Yes on vegan rice krispies!!!!!!
Oooh this looks just lovely! Definitely pinning for a later occasion – looks perfect for when you’re running a bit low on particular ingredients as its so versatile. I always have cans of chickpeas and sweet potatoes kicking around:D
That’s the meaning?!?! I believed that it comes from some healthy food in a bowl after a yoga lesson :P
The perfect dinner btw ;)
I think it can mean that, too ;D
The urban dictionary definition is actually referring to a bowl of pot on a bong, haha! Love the recipe though, currently eating :)
It actually comes from the big bowl Buddhist Monks eat from. It is considered sacred, and is given to new monks along with their robes.
Thai monks use them for begging, while Japanese Zen monks nest them with other bowls in an elaborate ceremony.
Big bowls of food are where it’s at. This sounds incredible!
This looks amazing! Love all the flavors going on…I definitely need to try this. :)
This is so up my alley it isn’t even funny. I love that you used one pan for all the veg. That makes this all a thousand times easier! I’m so pumped about making this bowl this week you have no idea!
Right? All about minimizing the mess ;D
I’m totally into bowls like this and <3 the idea of your tahini-maple situation! I'm coming to your place to eat! :)
I wish! I would feed you so much good foods, Aida. So much foods.
OH MY GOD this looks so good!
This looks so so great! Love that red onion :)
Mmmm. I love sweet potatoes in just about everything! Will have to give this a try. Beautiful pictures too!
This sounds incredible!! I have one question — I’m not a fan of chickpeas in their whole state (GASP! I know, right?). What would be a good substitute? I’m new to MB… I can’t wait to try this one!!
Hi Leigh! Welcome. You could sub another protein, such as tofu or even black beans here. You could also omit the chickpeas and add some roasted nuts or double up on tahini sauce!
How long does the Tahini Sauce last in the fridge? Please and thank you. Love your site and thinking of buying one or two of your cookbooks…
Thanks Dana….
Happy New Year to your families etc for 2017!!!
Nancye S…
PS: I have the veggies baking in the oven as I type, can’t wait to eat it all to myself… I’m rating this now as I’ve tasted the Chickpeas and so I have to give it a 5 already! <3
Hi! It will last a couple of days in the fridge but is best fresh! Happy New Year!
Welp, looks like dinner is decided, yet again after your visit to my inbox! I too have always connected Buddha bowls to vegan-asian food…but I guess it might have some application outside the vegan community, or at least outside asian food! Thank you Urban Dictionary for straightening things out.
Right? Urban dictionary always has our back. Hope you love this one, Mason!
Yes to this flavor combination! Love the maple tahini idea!
I have a slight aversion to chickpeas (don’t ask, I just don’t like them). What would you substitute instead? I like every other legume except chickpeas. Seriously, I do.
No worries! Black beans or white beans would be great here. Also, roasted nuts would be a great addition. Or as I suggested to another commenter, just leave them off and double up on tahini sauce!
I decided to exchange the red onion for red cabbage. It gave me that crunchy texture I was missing. I find it goes well with kale. Sometimes I am not in the mood for onion. Great recipe! Thank you!
So glad you liked it! thanks for sharing, Julie!
I love every.single.thing about this buddha bowl!! I’l be making it for my lunches next week and am already super excited about it!
Let me know how you like it, Jenna!
I lied. I decided to make this for dinner instead of lunch. Either way, I LOVED it. I’m already excited about eating it again tomorrow. I love anything to do with sweet potatoes, kale, and chickpeas, and then tahini just puts it over the top. I’ve never actually purchased or cooked with broccolini before, so that was a fun experiment. Thanks for the great recipe! I will definitely be making it again!
Wow, this looks delicious!
This looks so delicious and tasty I feel better just looking at your beautiful photos. Can’t wait to try this one!
I made this tonight and it was a hit with the kids. Well – I kinda made it. I changed the spice mix on the chickpeas, added fresh garlic and nutritional yeast to the tahini sauce, and replaced the kale (we used it all up making salad) with broccoli. To speed up the time on the sweet potatoes, I cut them into thin slices before baking them. I also added a mix of fresh tomato, sliced avocado and wedges of lemon on top of the whole mix. Totally delish!
Nice! Love your substitutions. So glad the family enjoyed it, Kiera!
Ohmygoodness!
I love chickpeas.
I love sweet potatoes.
I love onions.
I love salad!
I have found my new lunch for the next two weeks!
I had heard of Buddha Bowls before, but never really knew what they were about; this Buddha Bowl looks amazing, though! Yum, yum! Want to eat it! ^^
Oh my goodness, Dana, these bowls look incredible! I want one nowww.
I LOVE Buddha bowls because they’re so versatile and satisfying, but I haven’t found the quite right sauce yet: some recipes are too lemony, others too turmeric-y or tahini-y (yeah, those are words). This one looks juuuuuust right. Can’t wait to try it! Plus, I’m excited about the slightly baked kale. Most Buddha bowls are bursting with the raw stuff, and it doesn’t jive quite right with all those warm, baked veggies.
I hope you love it, Kathryn! The sauce truly makes it.
Very pretty pictures….didn’t know about Buddha Bowl!
Love this, the perfect combination of wholesome ingredients. Tahini dressing is my favourite – it makes everything taste good!
Niki x
beautiful pictures! looks so good – definitely going to be made. :)
Yum! Made this last night but didn’t have broccolini so subbed cauliflower, and added sriracha to the maple tahini sauce….. over the top! thanks :) this is a keeper!
Nice switch! So glad you enjoyed it, Ali!
omg this looks insane!! I can never get over how amazing are your recipes <3
Wow it looks so yummy <3
Love the pictures <3
xoxo Ally
That tahini sauce looks so divine- it is definitely not optional!
This was the perfect lunch. I’m a mom of two little ones and sometimes I don’t get to eat the lunch I want. The dressing went perfectly with all of the roasted veggies.
I love this type of large bowl with grains, legumes, some kind of sauce, and lots of veggies! It is my go-to on busy nights when I have to make a large dinner and want leftovers and snacks too.
I ve been cooking these for years now.Add some red star yeast flakes in the tahini sauce, it will bring a cheesy taste that is most delicious on top of these kind of bowl! I also grill some tofu or tempeh and serve it on top with sprouts! Mmmmm!
I have just made this and wolfed it all down – utterly delicious and really easy. Thank you so much for sharing.
This looks incredible, and I just bought a jar of tahini, so it seems like I’m fated to make this. :-) Also great to know exactly what a Buddha bowl is!
I pinned this one, I have to try it soon! I just adore chickpeas :D
Hi Dana!
First of all, LOVE this website, it is amazing and I intend on trying every recipe. I’m not even a vegan/vegetarian (but love healthy + simple food).
I really wanted to try this Buddha Bowl, so I made a quick jaunt to a nearby (pricier) grocery store and the one type of tahini they were selling was so expensive! But I was sold on the Buddha Bowl idea so I decided to improvise a simple peanut sauce (just peanut butter, soy sauce, rice wine vinegar and water) and added in some cilantro and it was delicious! And although there was no meat, dairy or wheat, I was completely stuffed once I finished it!
I’m still interested in trying the tahini sauce, maybe when I get to a cheaper grocery store, however my peanut sauce got me thinkin’… there must be an infinite number of possible flavour/sauce combinations that would be AMAZING with the method of this recipe (roasted veggies + sautéed chickpeas + sauce). Do you have any other flavour/sauce combinations that you have used in the past with this recipe, or do you have any other ideas? I would love to make this a staple for quick dinners, but I think it would be fun to have variety of flavour depending on what I have on hand in my cupboard or depending on what I feel like!
Rating this recipe 5/5!
Rachel
Made this tonight and I downed it in 10 minutes…I think I had 2 serves, opps! So delicious and exactly what I needed after a long day of teaching! It will give me the energy I need for tomorrow.
Thanks for the great recipe :)
I have a bunch of chick peas soaking and sprouting so this is happening this week – looks fabulous!!!
Let me know how it goes!!
Oh my, I just tried this recipe (with a few adjustments to use what I had on hand) and it’s A-M-A-Z-I-N-G. The tahini sauce tastes sooooo good, I can’t wait to make this again ♥
thanks for sharing!
Lord have mercy! I made this over the weekend. I didn’t have kale so I put the veggies, chickpeas and dressing over baby spinach. I didn’t have broccolini so used broccoli. It was super delicious, nutritious and so, so tasty! Oh, and it was super easy to boot. Thank you for this recipe!
whoop!
Just made this tonite and my not so veggie nor vegan partner said it was one of the best dinners I’ve made! Thank you, this Buddha Bowl was delicious and filling! The chickpeas alone I could’ve ate just as an awesome spicy snack.
So great! Thanks for sharing, Kelly!
So great! Thanks for sharing!
Yo! Just made this for dinner and it was THE business. That dressing is genius. Thank you!
Ha! Thanks for sharing, Josephine!
Love, love, love this! It is going into the regular rotation of fav recipes, thank you! And so easy too.
Yay! Thanks Jessica!
This is pretty much all my favorites into one bowl! Fantastic recipe!
Thanks Kristina!
Yummy! I served this over quinoa and it was delicious. I didn’t have tahini, so I made an aioli-esk sauce (mayo, garlic, sesame oil, sriracha) which worked out well! I also doubled the chick-peas, because I knew I would eat half of them straight out of the pan because they were so yummy. Nom nom nom. :)
Great changes! Thanks for sharing.
Just made this with my boyfriend tonight it’s absolutely delicious!!
Nice!
This looks so hearty and satisfying!
My boyfriend and I just made this tonight! It was soo good!! and very satisfying and filling. We made a few changes though.
We baked the chickpeas in the oven until crunchy, highly recommend this. Also we didn’t have tahini so we made the sauce with store bought hummus instead and omitted the maple syrup. mhmm. I want that sauce on everything.
Thanks for the great recipe!
Wonderful! Thanks for sharing your substitutions, Julia!
We had this with brown rice tonight (and we were able to turn it into four servings). It was amazing. Love your site. Thanks!
Oh yeah…also, we subbed broccoli for the broccolini and spinach for the kale (they were what we had in hand/growing in the garden. :-)
Love! thanks for sharing, Alice!
Hi Dana!
Just had this for dinner. It was amazing. I love the sauces you make, they really add that zing to food. Feeling so happy and content now. Thank you for your work, you truly make my life easy by giving me daily dinner ideas. When are you starting your own food cart in Portland? I’ll be your first customer!
Swati
So kind! Ha, we’ve fantasized about a breakfast sandwich cart but it’s so much work! Maybe someday….I’m flattered at the request!
This might be a stupid question, but when eating the leftovers, should one reheat everything somehow or is it best to eat it cold?
Um, it’s up to preference! Just keep the sauce separate as it will dry out when reheated. I wouldn’t go too overboard with heating, and maybe just aim to bring it back up to semi warm/room temp.
Just made this, and it’s so tasty! Thank you for sharing :)
Yay! Glad you enjoyed it!
This turned out soooo good! The dressing really surprised me because I normally don’t care for tahini, but this was awesome! I almost didn’t add the red onion, but I’m so glad that I did because all the flavors went together so well. I will be making again…and again. :)
So wonderful! Thanks for the feedback, Melinda!
Hi Dana, I’ve just made this for dinner and my goodness it was so delicious! My flat mates kept stealing my chickpeas because they were so good! A quick question, when I bought the tahini at the super, they had hulled and unhulled. Which would you normally use as I was unsure! Thank you :)
Yay! Thanks for sharing, Anna!
I usually don’t add chickpeas when I prepare a salad (I don’t usually prepare at salad actually)… but the result was absolutely delicious, I just replaced the kale (not that common in Europe) by baby spinach. Thanks for sharing ! :)
I made this tonight. I added brussels sprouts but other than that made the recipe as written. It was delicious. My 5 year old ate it up as well as my husband.
okay this looks fabulous!!!
I made it the other day, I actually posted pictures on FB. It was DELICIOUS! excellent recipe. Perfect for me, I love vegetables and this one is totally healthy, cheap and super essay.
I will have to said that next time I will use one baking sheet for the sweet potatoes and another one for the rest of the veggies. They go too fast!
Wonderful! Thanks for sharing, Gia! Beautiful name, btw
Great recipe! Made this the night before last and it was a hit. Couldn’t find tahini or brocolini at the store I was at so went without the sauce and subbed in regular old broccoli. Squeezed a little bit of lemon juice on the whole thing just for fun. Totally awesome and easy and will have to try with the tahini next time. Thanks so much and keep up the good work! We’ve been loving your site. :)
This looks incredible! I’m planning on making it tonight for dinner. Can I sub something for maple syrup though? I was thinking honey? Or do you think it would throw off the flavour too much?
Very excited to try this. Just wondering about the chickpeas… do they need to be uncooked? Soaked? Would tinned chickpeas work? Thanks!
Just made this for lunch and it’s delicious!!! I didn’t use oregano and substituted raw honey for the maple syrup. The taste is amazing!! Love the tahini dressing!
Thank you for a great recipe.
I’m excited to make this recipe tomorrow but can’t manage the heat of the oven now that summer is here. Guess I’ll resort to the stove top to get the potato cooked.
The dressing is delicious!! I used black beans instead of chickpeas and it was perfect. I also added some quinoa and garnished with roasted walnuts. I didn’t have red onions but regular onions tasted great and I roasted some whole cloves of garlic as well. Definitely will make this again. Thank you so much!
Excellent, healthy, filling meal. I added some brown rice for some carbi-ness. Husband loved it too. Reminds us of something you’d find on the menu at Cafe Gratitude :)
Wonderful! Thanks for sharing Jess! Love Cafe Gratitude :D
I’ve been on a plant-based diet for four years now, and have learned to cook w/o any added oil. Vegetables can be sauted in their own juices, with a little added water if needed. Check this video out by Jeff Novick. I plan on tweaking this recipe which does look incredible. Thanks :-)
This was so yummy! I can’t wait to make it again :) I served with quinoa as well.
Thank you for the recipe!
Hi, did you use fresh chick peas or canned?
Canned.
Could I use spinach instead of kale and if yes would I put in the oven like the kale?
Do you use canned chick peas??
Yes.
Delish, thank you thank you!
I made this tonight and my husband and I loved it! the Sauce was incredible! Thank you :)
Loved the look of this recipe so I had to try it immediately even on a crazy hot summer day. As a Canadian, I noticed that you refer to yams as sweet potatoes, and I caught on right away from the beautiful photography and used yams. For us, the yellow potatoes (in the same shape) are the sweet ones. I’m very curious as to what you would call them. The recipe was scrumptious. Just wanted to also tell you that I love your details in the recipe (like around timing for roasting chick peas). Perfectly written, photographed and the taste was spectacular.
I just made this and WOW. Delicious. Thank you!! I substituted eggplant (thank you gardener neighbors!) for the some of the greens and everything else was in my pantry. Really grateful for an easy recipe that allows for gracious swaps. The tahini sauce really makes it. A wonderful recipe. Thank you!!
Yay! Thanks for sharing, Sarah! Glad you enjoyed it!
I’m converting to a plant based diet and was looking for recipes that have accessible ingredients and are fairly easy to assemble. I found this recipe and I’m scarfing it down as I write this. A power-packed blend of flavor and nutrients and protein. Thank you!!
So wonderful! Glad you enjoyed it, Danine!
We had this for dinner tonight, and it was yummy! I made a few alterations based on what was on hand. I didn’t make the sauce (but will next time) because I did not have the ingredients. We started with cold cucumber soup, and I made coconut flour Naan to go along with the Buddha Bowls. A very satisfying meal. I do love your recipes.
Just made this for dinner after routinely salivating over the photos for a month! It totally lived up to my expectations – can’t wait to make more of your gorgeous recipes!
I live in Bali where most homes don’t have ovens and have been thinking how I could get roasted flavors stove top. Roasting gives such a depth of taste that I miss. Any ideas? I wondered about caramelizing, but want this to be easy! This is my kind of meal, and you have included all my favorite foods in your Buddha Bowl. This will be a fav!! Blessings to you….
Hi Alandra! Do you have the ability to sautee the vegetables? If you do it on a high heat, covered to steam, and then remove the cover for the last few minutes, that should help! That will give some caramelization!
I made this a few times during Ramadan, and again just now!
If you don’t make any of the rest of the dish, you MUST try the spicy chickpeas. Sooo good.
I usually have mine with a base of brown rice and I can’t help adding a little crumbled feta (sorry vegans!). Tonight I had it with an avocado dressing which was AMAZING. Here’s what I used if you want to try (you MUST try it!): 1 avocado, juice of 1 large lemon, 2 cloves garlic crushed, quarter tsp cumin, pepper, 1 tsp honey/maple syrup, a drizzle of olive oil, water to thin. Blitz all ingredients together until smooth. Add a sprinkle of salt to taste.
Wow!!!! Made this tonight…this might be the best recipe I’ve ever found online! Husband and I devoured it. In love, thank you!
Best comment! Glad you both enjoyed it. And great name btw! ;D
I made this last night and it was very tasty. (With prep time, it took closer to 60 minutes total.)
I made this for dinner tonight, and I LOVED it so, so much. I’m literally so happy that I tried it out, even my boyfriend liked it, who’s normally not too much into whole bowls of veg.
Aaaaaaand this was also the first time that a Tahini sauce convinced me. This recipe scores on all levels, and I can’t wait to make it again. Thank you so much for sharing it :)
Hi there, I’m going to give this a try tomorrow but it looks like brocolini isn’t available anywhere nearby (perhaps it’s a British thing). I guess I’m safe to sub in broccoli and just chop it smaller (I see broccolini has very small florets)?
Mark, I used the broccoli I had on hand instead of the brocolini and it was delicious. I just chopped it into smaller parts.
Your Buddha bowl is one of the most delicious things I’ve ever cooked!!
I’ve now downloaded your book and I reckon I’ve used your recipes about 4 times in the last week since I discovered you. I have a very happy hubby and kids :-)
So great! thanks for sharing, Helen!
Was just snooping around trying to find something to make for dinner. Found this recipe and looked so delicious that I had to make it. I had to work with what I had around the house. Unfortunately, I had no sweet potatoes or broccolini. I subbed in red potatoes and broccoli. Amazing!! Especially the dressing! ugh…I will have to make this again and again. Boyfriend loved it too. scarfed it up! Thanks!
So great! thanks for sharing, Cathryn!
oh…my…gosh… I just made this… Super easy.. And I’m pretty sure I could eat this every day for the rest of my life. I think I’m in love. A+
How long would this last in the fridge if I made double the quantity? Or should I just double it anyway and eat it all in one sitting? ;-)
This is soooo yummy! Did not have broccolini in my fridge so used yellow zucchini instead. Kids loved it too and I made sure no drop of that delicious dressing was left uneaten. Will certainly make this again!
Thanks!
Wonderful! Thanks for sharing, Sofie!
Absolutely gorgeous! I LOVE this recipe! Makes packed lunches exciting!
Just made this and it’s DELICIOUS!!! So simple and so flavorful. Perfect fall recipe! So happy I stumbled upon your blog. Thank you for sharing your amazing recipes!!!
Thanks Olivia! xoxo
This is CRAZY good! Added some balsamic when roasting the veggies and added a bit more garlic powder and we were almost literally licking the bowls! Will be a new staple!
Hi there. I just wanted to say howdy from East London, as my boyfriend and I made this recipe for dinner tonight as we thought it sounded tasty (hence why we made it) However, it turned out to be about ten times more tasty than we thought it was going to be! AND sooo easy to make! And so healthy. SO we wanted to say well done you for inventing such a yummy dinner.
Ah, so great! Thanks for sharing, Cat! xoxo
I just made this dish and it was amazing! I didn’t have any chili powder, so I used a little bit of cayenne pepper and about a tsp more cumin than the recipe called for. Also, I added some garlic powder to the kale and broccoli (couldn’t find broccolini at my local market), which gave it an extra savory zip. I couldn’t quite get the consistency of the tahini maple sauce right, though, and added too much maple syrup, but I’ll try again.
All in all, this is a fabulous dish.
I’m eating this right now. Thank you for posting this recipe. It’s fantastic! I left out the maple syrup and added a hard boiled egg on top, but it’s still amazing. My friends and I have noticed that there are “one bowl” people and “don’t let the foods touch one another” people. This is a primo meal for one bowl people.
Ha! Nice! Thanks for sharing, Jo!
I just made these Buddha Bowls…OMG!!! Delish!!! Even 3 yr old son gobbled it up. I didn’t have broccoli so I used asparagus. Turned out perfect.
Yay! Thanks for sharing, Stacy!
this was so yummy and filling! it came out a little dry… not sure if i roasted too long or chopped the sweet potatoes weirdly… i was in a bit of a rush so that could have been it. in any case, i loved the flavors and it was so comforting!
It can be a little dry, and in that case you can always add a little more oil when roasting and/or add more sauce!
Dana, I made this and your Gingerbread apple cake this weekend and both were awesome. Thanks for coming up with so many easy and super delicious/health vegan recipes! I love your site!
Thanks for sharing! So glad you liked it.
WOW, I can’t believe I just cooked something THAT delicious! Thank you so much for the recipe!!
Just made this again, for the second time in a week….SO GOOD!
I found this recipe just over a week ago and have cooked it four times since. It’s just SO tasty and doesn’t leave me feeling lethargic or tired or gross. It’s also cheap to make. I love it. So much.
Thanks Tamara! Glad you enjoy it!
Wow, this was soooo good! Easily came together and was quickly devoured.. Will definitely be adding this to the regular rotation! ‘might be the best thing you’ve made all year’ were my boyfriends exact words! Thanks for all the yummy quick recipes – love everything I’ve tried so far!
Whoa! Big compliment! Glad you both liked it, Sarah!
Absolutely delicious. warm and cozy combo of flavors (I included turmeric) with no dairy or meats! The husband gave it 10/10, which is no simple feat!! Thank you for sharing. My next challenge is to actually do it within 30 minutes, took me closer to an hour.
Is there any way I can keep my favorites recipes directly on your website?
Looks amazing! Can’t wait to try!!
Dear Dana,
just cooked this wonderfully scrummy dish and totally loved it. Meditated like Buddhas over our big bowls until they were gone. Thanks so much from Germany. xxx
I just made The Buddha Bowl and I LOVE IT!!!
Thank you for all the gourmet simple recipes!
Cindy S
Made it a few weeks ago, and WOW! My girlfriend and I found it SO satisfying! It’s fulfilling, colorful and soooo healthy it’s almost unbelievable! Also so quick to prepare and assemble! Love those kinds of recipe! :)
SO glad you liked it! Thanks for sharing, Carol!
WOW! You are not kidding about that tahini sauce!!! I didn’t make a buddha bowl but just tried the dressing on my salad..SO GOOD. And a lot simpler than my normal dressing I make!
This was phenomenal. For some reason, I was afraid it would be bland, but all the flavors came together so well and the texture of the veggies was divine! This is going in regular rotation around here!
Made it (yet again) tonight–added smoked paprika to the chickpeas and used cauliflower instead of broccolini (which we couldn’t find today) and it was still delicious. We love how adaptable, forgiving, and delicious this meal is!
This is absolutely delicious and filling and the most perfect meal ever. Has anybody tried to freeze it? Do you think it or any part of it could be frozen? Maybe all the cooked veggies but leave off the sauce?
I froze it! The veggies reheated nicely, and so did the chickpeas but they were softer than they were previously. I added the sauce to the veggies before freezing and it kind of disappeared upon reheating–I could kind of taste it, but it wasn’t the same as having a sauce over top. Still good though! Maybe you could freeze it separately?
Amazing! So simple, delicious and filling. Thumbs up from my carnivorous partner too. Thanks for the recipe :)
Looks great. Did you use corned chickpeas? It would be very healthy to use watered and fresh cooked chickpeas. Could you please give me a hint?
Thank you from Germany.
A fantastic tasty easy dish. Used veggies I had on hand, beetroot, sweet potatoes, egg plant and kale of course.
YUM so glad I made this bowl of heaven instead of baking chocolate chip muffins to occupy my afternoon on this rainy Manhattan Saturday! You weren’t kidding about the amazing maple tahini sauce! SO good!! I will be finding things to put this sauce on all week, all month, all year;)
Hi from Wiesbaden, Germany!
This buddha bowl is easy to prepare, looks fantastic and tastes delicious! I used sweet tahini and therefor did not use maple sirup. Eating this dish makes me smile!
Thank you so much for sharing lots of incredible recipes and mouthwatering pictures :)
Thank you for this delicious recipe, Dana! It is the perfect balance of sweet and savory, and the combination of veggies and spices is so flavorful. It was the perfect well rounded and completely satisfying vegan meal. I’m excited for left overs tomorrow. ;)
I’ve made this many times now and just love it. I roast the kale separately with some chilli flakes for additional flavour, and sometimes dried seaweed. The tahini dressing I love to bits and use it all the time as a go-to salad dressing, it works really well with roast cauliflower.
Made last night and both myself and my husband really enjoyed these! I subbed brussels for the broccoli as it was what I had on hand. Thank you for your consistently delicious recipes :)
Hi Dana,
I was wondering, if you have ever tried to make a dish, which mixed the Indian and the Italian cuisines?
I just tried to make pesto-pasta and topped it with fried veggies (tomato+zucchine+onion) in Indian spices. It was very delicious and interesting to make. I am now just looking for more inspiration to find out how to further mix these two cuisines.
Love,
Ida, Denmark
I haven’t tried those flavor applications, but they’re officially on my list! Thanks for sharing, Ida!
This recipe was delicious!!
I love this recipe so much! It’s sooo delicious… I’ve actually made it a few times already… With lots of substitutions like cauliflower, swiss chard, cabbage, fennel, and sprouted lentils… The only thing is I really don’t think the tahini sauce is optional… :)
Yummy! Just made this tonight for my husband and self. We had everything except tahini. Its good and doesn’t seem like anything is missing. Thank you!
Love the chickpeas and sauce in this recipe! I couldn’t get exactly the right veggies and subbed peanut butter for the tahini, and it still turned out great. Thanks for the inspiration!
Stumbled upon this website recently and I have to tell you…I’m in love! This Buddha bowl was the first recipe I made and I just ate it for lunch. It was delicious and super filling. Love the spices on the chickpeas and the creaminess of the tahini sauce. Thanks so much for the recipe and I can’t wait to try another one!
Just wondering about leftovers, do you think it would be better to keep everything separate, or make it into 3 portions and refrigerate them ready to go? Thanks, I can’t wait to try this!
You can do it however you like! I’d probably do three portions and keep the sauce separate. Good luck!
This was wonderful, event my kids ate it all up!
Thank-you so much for this incredible recipe. I decided to put this together for breakfast and it definitely was tasty and the fragrance of the chickpeas frying and the vegetables roasting made my kitchen smell delicious! I dished this up over a bowl of baby spinach leaves but will try it again over brown rice. I added grape tomatoes and sliced avocado. The tahini dressing was super and it will be my go-to dressing for salads from now on. Thanks again for sharing this!
I just have to say that this has now been a staple in my house for months. It’s such an unusually great combination of flavors, and it leaves you feeling full but still healthy. It’s great with whatever greens I have available, though I do omit the onion due to a sensitive stomach. The spice mix for the chickpeas and the tahini sauce are a BOMBSHELL together! (Sometimes I just make them on their own as a snack!) Thank you for sharing your creative recipes!
Love this recipe! Delicious, and easy to make
I just made this for myself and my friend for dinner. It was SO delicious, I could eat this every night. Also added brussel sprouts since I had em on hand. SOOOOO YUMMY. Thank you!!!
I made this last night and it was so good. I just had the last of it for lunch and I was excited all morning about finishing it. This recipe will go on my favorites list.
This was delicious. Even an old school Italian opposed to “vegan” dishes loved it. And kids. 2 thumbs up. Yum.
Oh and I’m not the most skilled cook. And I was able to make it yummy still. Thank you.
I made this last night for my family and it was a HUGE hit. I think it was the best thing I have ever made! Thank you:) I took a picture but it doesn’t look as good as yours but I’m not a food stylist:)
Amazing! I decided to cut up the sweet potato into about 6 pieces and roasted it with the spiced chickpeas. I added sautéed mushrooms and chopped avocado and served over a bed of baby spinach and arugula. The maple tahini dressing and the spiced chickpeas really made the meal. I’m eating it for breakfast as we speak!
Oh goodness but this was tastey! Made it tonight for me and my son. He has declared that next time we need more kale!!! (love the fact my 9 y/o boy enjoys his veggies as much as I do, and I should point out neither of us are vegetarian, we just don’t like to eat a lot of meat)
I made this tonight without broccolini. It was heaven! I am so looking forward to the leftovers. Your recipes are the best! Thank you.
Phenomenal! I love it, will make it over and over again
This was SO GOOD! I ended up subbing broccoli rabe for the broccolini because that’s all I could find, and it turned out awesome. It’s now a staple in my dinner repertoire for sure!
I love this recipe! Simple, delicious, and nutritious! The flavors are perfect together. I think I have made this recipe 3 times now, and I plan on making it more! Thanks so much!
oh. my. stars. i just made this and it was the best thing i’ve eaten in a long time. i altered it slightly. i followed the tahini dressing recipe (literally drank the leftovers, used agave instead of maple syrup) and the chickpea recipe (added about 1/3 tsp of curry powder also). but i wilted some spinach and topped it with sweet potato (microwaved til almost done and then cubed and sautéed in some oil), avocado, hemp seeds and the chickpeas. i’m lazy and this was faster haha thank you for the recipe!!!!
This was seriously amazing! My husband and I have been trying to eat healthier but still deliciously, and this was just the recipe we needed. We both loved it. Fulfilling and packed full of flavor with the perfect mix of textures. Only thing I did differently was I added a poached egg on top both bowls with a bit of pepper, and I didn’t have maple so I used a bit of honey and brown sugar in the tahini sauce. Thank you so much for sharing!
These were delicious! Even my super-meat-eating-boyfriend loved them. Thanks!
*i have a pic – will have to figure out how to post it…. Hmmmm
Awesome recipe! I did have to put the potatoes back in the oven for about 20 minutes, they were still pretty hard.
This is my first time making a recipe from your website, and I absolutely LOVED this. This sweet potato buddha bowl will be making an appearance in my weekly recipe lineup! I used brussel sprouts rather than broccolini, which was delicious too. I can’t wait to change up the vegetables and try different combinations!
Made this last night for a dinner party with my girlfriends and it was a hit. Everyone went back for seconds. This one will definitely stay in the rotation. Love that it is a simple recipe and I can use different veggie combinations.
When I found this recipe, I leaped that I have everything! All I have to do is go harvest the Kale in the backyard garden…in February!!!
I absolutely love this recipe. We make it every week and I never get tired of it. Super simple, healthy and delicious. You could easily variate it with different sauces as well, but I love the spices from the chickpeas and tahini sauce.
This is one of my favorite hearty meals from you guys! My husband and I LOVE it!
Wow, divine!! I made this for this first time and was very impressed. So easy to make & absolutely delicious. I used shallots instead of red onion and mushrooms instead of brocollini. Served with coconut yogurt as well as the tahini dressing. My new fav!
We made this today and loved it! Thank you for a new favorite. i made it for a family of 5 so almost doubled the recipe.
yum yum thank you ma’am
I love following you and love your ideas, recipes, etc. But far too sweet a sauce for me. I’ve in the UK for years so I’m sure it’s my palate because my boyfriend (a carnivore) liked it. I’d definitely start with much less maple syrup than the recipe recommends. Still love the idea though!
Oh my this Budda Bowl looks amazing and on my list for making – popping over from #Recipeoftehweek Thanks Cx
Hi Dana~
I love your site; just found it a few weeks ago. I have turned as many people on it as I could. Question on the Buddha Bowl – can you recommend a substitute for the broccolini? Thanks … Keep those delicious recipes coming.
these types of bowls are my favorite kind of meals. LIFE ALIVE restaurant near Harvard in Boston does these bowls with all kinds of add-ins and sauces. Farro is my favorite in place of brown rice. Also, NUTS! You can do so much in this “bowl” eating. Thanks for reminding me to get back cooking these, Dana.
This was absolutely lovely. I did without the sauce, added lots of garlic…and, WOW!
Can we be neighbors???!!!
I love all your post, and have made many of your recipes.
My favorite is the Thanksgiving Wrap, this one is a close 2nd.
Thankyou for your creativity. Look forward to more inspiration from you.
Just made this, thank you for the inspiration! Really happy to have found you on Instagram.
For this recipe, I subbed cauliflower instead of broccolini because that’s what I had. The sauce was at it’s best after sitting a while, but too sweet for my taste. I would use 1/2 the amount of maple syrup and add Celtic salt and pepper to balance the sweetness. Felt the sauce was missing something though couldn’t put my finger on what. In any case, this is delicious!
you know what your tahini sauce is killer on? roasted asparagus.
Good to know!
Nice recipe. I used regular broccoli instead and swiss chard instead of kale. Only thing, I found that the sweet potatoes dried out a bit. Anyone else have this problem? Otherwise, a great dish. Surprisingly filling.
Make sure they’re thoroughly coated in grapeseed or olive oil while baking! That’ll help.
YUM! Just made this for me and my LO (1) and loved it! :) I would add the whole red onion and maybe some more spice for me next time though as the onion was my fav flavour coming through (personal taste) a keeper! Thanks!
What’s a good substitute for red onion in this recipe??
I loved this recipe, but I made a few changes. I steamed my vegetables for more nutrition, flavor & easy clean up. Also saves time. I spiced up the sauce by adding Cayenne, hot sauce, tumeric, 2 T olive oil and only 1T water. Tasted great. Steaming times for best flavor come from the worlds healthiest Foods book or WHF.com website.
My 13yo and I loved everything about this meal!! I think I’ll be making this weekly. So much flavor in very little time (and healthy!)…. I’m in love:)
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!
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!
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.
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!
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!
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!
Loved it! I’ll definitely be making the Buddha Bowl again! Thanks for sharing!
Hi there,
Can you substitute kale for spinach? I’m not a big kale fan!
Thank you
This was another HIT with my family, the sauce was sooooo yummy!! Thank you for the recipe!
Loved this! The only modification I made was I swapped the tahini dressing for your garlic dill one.
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.
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.
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.
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).
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!!!
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.
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.
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!
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 !
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.
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
:)
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!!!
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.
Just finished making this! So tasty
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 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 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.
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
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!
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!
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
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!
My husband and 15 year old son loved this. Thank you : )
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!
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!
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”
My daughter ate all the leftovers and asked me to make it again….I need to show her how.
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 :)
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
Curious about what seasonings you are using.
The spices are listed right there in the recipe, under “chickpeas”…
This one is a keeper. I’m in love with the tahini sauce. Can I put it on everything?
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.
Oh my goodness and then some, this was absolutely fantastic!
Was so knocked out I forgot to put in the stars…
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.
Just made this for the first time and totally love it. Thank you for such an amazing recipe!!
This is very good but I would double the amount of greens or half the amount of sweet potato.
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!
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.
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!
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!
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.
I’m allergic to sesame, any ideas about alternatives for the sauce?
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.
Can you tell me how long the dressing can stay in the fridge?
4-5 days!
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.
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!
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 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!
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!!
Made this for my family for lunch and they LOVED it! Thank you so much for the excellent recipe!
I love chickpea and SWEET POTATO! I definitely need to try this one. Love the spices in it!
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.
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 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.
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’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!
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!
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!
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.
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!
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.
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). ;)
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.
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!
Thanks for the inspiration! I made my own version using what I had on hand and it was delicious!
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 :)
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!
YUM. This was the perfect bowl– the tahini sauce really brings it all together!
I dont eat potatoes, could i substitute them with butternut squash?
Yes!
I just made this and it was fabulous, an absolute keeper. Sooooo good!! Thank you.
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 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!
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
This recipe is mind blowing delicious! Thank you so much. Cannot wait to try other recipes.
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!
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.
Could I sub agave for the maple?
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!!
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!
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 forgot to rate!!!
This was so good!!!! Thanks for sharing.
I love the idea, going to try it soon. How do you make Tahini sauce?
I don’t have a microwave. Will it taste this good if I boil it?
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 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?
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.
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.). :-)
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.
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!
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!
Thank you for making this recipe. It’s freaking AMAZING. Bless your soul.
Thank you for this great recipe! I just tried it and it was amazing! The sauce is really a must do with this!
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!
Absolutely delish! Full of flavour and easy to make! The whole family loved it! A hit! Will definitely make this again! Thanks! ♡♡♡
Simple, easy and versatile – and so yumm!
This was really a delicious combination of flavors! I loved it. I will be making this a lot!
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!!
Fantastic recipe. 5 stars all the way!
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!
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!
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 just made this and my entire family loved it! Thank you!!
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.
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!
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 :)
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.
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!
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!
Weirdly delicious, I can’t pick my favorite ingredient, it all goes together perfectly.
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.
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!
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.
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!
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!