Sweet Potato Chickpea Buddha Bowl

Awesome recipe , the whole family loved it !
Thank you

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

simply delicious!

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

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

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

I loved the Buddha Bowl. So very yummy!

Sending love and gratitude,

Angela

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

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

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

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

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

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

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

This. Is. GAMECHANGING.

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

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

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

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

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

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

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

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

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

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

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

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

I will be making this again very, very soon.

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

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

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

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

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

Delicious, thank you!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Make this all the time,delicious!

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

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

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

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

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

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

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

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

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

Super easy to make and cleanup was a breeze.

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

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

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

Love it! Have made it 4 times now ♥️

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

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

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

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

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

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

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

That’s awesome! Absolutely balanced and tasteful!

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

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

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

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

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

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

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

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

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

Literally one of the best things I have eaten! The flavors work soooo well together. If you are on the fence about making this – do it. You won’t regret it!!!!

made this today and it was sooooo good ,I’m not veggie but want to eat a little bit healthier and slowly cut meat out this will defo be on my menu ?

Love it! Will definitely make this again. (First time using tahini sauce. Tasted great with the maple syrup and lemon juice and mixed in the veggies!)

I have been wanting some new vegan recipes and minimalist baker never disappoints. This budda bowl is epic. Easy, quick and ever so tasty. I didn’t have broccoli so substituted carrots and didn’t have kale so substituted for spinach. Added a few jamaican seasonings as opposed to the ones you have in the recipe (only because that was what is in the cupboard) But even with all those changes just a lovely, scrumptious, filling dinner. Thank you. Xxx

This was amazing! The Tahini sauce brought the dish together. Super easy to make – we added chicken breasts to ours.

I just made this and although it took a bit of time it was delicious. I will definitely make it again. I am trying to lose weight for my sons wedding and I can see this will be a go too! Thanks for sharing!

It tastes delicious. I’ve made this a couple of times & each time, it does NOT disappoint. The colors are festive & the taste is phenomenal. The chickpeas taste a little better if browned more but other than that, this recipe is really tasty, fresh & healthy! I will be making it again soon!

This recipe is almost insulting with how good it is. I made it once with broccoli (cause it’s what I had) and it was sooo good. Then I woke up one day the next week craving this. Went all the way to the store to get chickpeas just so I could make it again. Splurged on some broccolini too, since I’d made the trip and all. It was good, but I think regular broccoli works perfectly fine in the recipe (cheaper, too).

If I could give this more than 5 stars I would.

I made this with a cooking group a few minutes ago. Everyone loved it. It’s crazy good! That sauce!!!!

This is probs one of my favorite recipes from your site. It’s so simple and I don’t have to buy any specialty ingredients. Great for busy work nights!

I LOVED this recipe! The one thing I changed was adding a fair bit more lemon juice to the sauce, as I don’t like the bitterness of tahini, and a bit more maple syrup. Turned out amazing!! Thanks so much for sharing this recipe.

Love this!! We have made this about 6 times now. We triple the recipe and make about 8 lunches with it!!! They last for the four days. Make lunch so exciting. We have switched up the broccolini for broccoli and it has worked great.
Super for lunch meal prep. Our current fav!
Thanks for sharing :)

I went vegetarian about a year ago and I’m dragging my kicking and screaming husband into the vegetarian world with me….against his will…but slowly and surely he is coming around. His main complaint is that he can’t get full off of a vegetarian meal. Well, I made this recipe as written, with the only addition of Brussels sprouts and chopped carrots as I needed to use both up, and my stubborn as a mule husband admitted at the end of the meal that he was full and satisfied. I am beyond thrilled! This is going into heavy rotation at our house. Thanks for the lovely recipe! (And that tahini sauce is seriously TO DIE FOR.)

Made this but substitute some ingredients for what was in the cupboard. Yummy

This tahini sauce is amazing!! I don’t want anything else on my Buddy bowls! This was around four months ago.

I love this recipe! Even the leftovers are great the next day!

Easy to make, lovely flavours and very healthy! I missed out garlic granules as I didn’t have any and was still delicious.
Georgina

Delicious! Super tasty and so satisfying! I added Brussel sprouts to the veggie mix and it was a big hit at my house:)

I made this tonight after working all day, running home to rush my son to karate, then my daughter to her band concert, leaving that in the middle to pick my son up and rushing back to finish the band concert, and rolling in at 9pm with exhausted, starving children. 30 minutes, fridge to table, you weren’t kidding! It was delicious. I used the ingredients, except I added an eggplant I needed to use, and subbed in a spinach/arugula mis for the kale because it’s what i had on hand. Didn’t have maple syrup but I did have coconut nectar and it was perfect.
10 stars! And prep and cleanup was a breeze. Now they’re tucked in and I’m going to go pass out on the couch. :)

I made this recipe as written. I would not change a thing. I didn’t know a vegan meal CV puld be so delicious and filling. Thank you!

I have made this recipe several times and it is one of my favorites! I am trying to eat less meat but still eat healthy and this is great! I love the combination of ingredients and I really love the tahini sauce! It brings all the flavors together perfectly. Yum! Thank you!

This was surprisingly delicious. And the sauce… Wow! I followed the instructions exactly, but I think you could easily switch out the veggies and it would be just as good.

I made this tonight for dinner. I loved it and so did my fam! I will most certainly make this again. Thank you!!!

This was day 1 of being a vegan and I made this for dinner. It was delicious! I will be making it again, I’m sure. Thank you!

This was delicious! I substituted Brussels sprouts for the broccolini just because I had them. I will definitely make this again and again!

I’ve made your recipe at least 4 times for vegetarians and non-vegetarians and everyone loves it! Every time I put this together, I marvel at just how delicious this is. The tahini dressing on top seals the deal.
Thank you for your time and hard work spent perfecting this recipe.

It’s hard to find truly healthy and delicious plant based meals that the whole family loves. This one passed the test and is a new staple in our home. Thank you!!!

Eating this as we speak! Didn’t have kale so was gonna add the spinach I had but totally blanked… Anyways! It’s delicious regardless. Next time I’ll get the extra greens in there ;)

This is the first recipe I have loved with tempeh. The sauce is delic!

My 6 year old loves this and it’s fun make

I forgot the onions at the grocery store! But alas, your recipes never disappoint! <3 I was skeptical of the tahini sauce, because every recipe I've tried just wasn't right but everything was perfect! Delicious! I can't thank you enough for your work & your courage, discipline, & heart to share it with the world!

5 star recipe!

This was amazing! I made it and substituted the oven roasting with light sauté on the stove. Turned out to be amazing and even my husband, who doesn’t like experimenting with food, loved it! Especially the chickpeas!

I love this recipe, it’s my go to meal when I want some comfort food. Super health, super filling, super easy and just perfect! Love love love!!

Whoops, no idea how I missed star-rating this! Take two lol

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.

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

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!

Delish!! Didn’t have cumin, still super flavorful. Used sriracha tahini for the sauce. Soooo good, satisfying, great balance of textures and flavors. ?

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!

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.

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.

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 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!

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!

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.

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!

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!

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.

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!

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 ??

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!