Sweet Potato Chickpea Buddha Bowl

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Chickpea Sweet Potato Buddha Bowl with Tahini Lemon Maple Sauce for a protein-rich vegan meal

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!

Cooking chickpeas in a cast-iron skillet for healthy Sweet Potato Chickpea Buddha Bowls

Origins of The Buddha Bowl

It’s not clear where the term Buddha Bowl originated, and there doesn’t seem to be any strict set of rules for how to make one. But it seems to be roughly defined as a bowl with an assortment of small portions of different foods (especially veggies).

Some say the concept is thought to emulate the way Buddhist monks would walk around with a bowl, accepting small portions from other people (source). While others claim that Buddha Bowls refer to a healthy, balanced, but overloaded bowl resembling the rounded belly of the Laughing Buddha (source).

I first heard of Buddha Bowls somewhere within the vegan 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.

Baking sheet with sweet potatoes and greens for making vegan Buddha Bowls

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.

Sweet Potato Chickpea Buddha Bowls with Kale, Red Onions, and a Lemon Tahini Maple dressing
Pouring Tahini Maple Sauce onto a gluten-free vegan Sweet Potato Chickpea Buddha Bowl

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

Big serving of our Chickpea Sweet Potato Buddha Bowl recipe topped with Tahini Lemon Maple Sauce
Chickpea Sweet Potato Buddha Bowls with extra chickpeas in a cast-iron skillet

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!

Serving of our Sweet Potato Chickpea Buddha Bowl recipe for a vegan gluten-free dinner

Want More Bowl Ideas?

Sweet Potato Chickpea Buddha Bowl

Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.
Author Minimalist Baker
Print
Healthy Sweet Potato Chickpea Buddha Bowls beside a bowl of tahini sauce and skillet of chickpeas
4.91 from 341 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

VEGETABLES

  • 2 Tbsp olive, melted coconut, or avocado oil
  • 1/2 medium red onion (sliced in wedges)
  • 2 small sweet potatoes (halved)
  • 1 bundle broccolini (large stems removed // chopped)
  • 2 big handfuls kale (larger stems removed)
  • 1/4 tsp each salt + pepper

CHICKPEAS

  • 1 15-ounce chickpeas (drained, rinsed + patted dry)
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp tsp oregano (optional)
  • 1/4 tsp turmeric (optional)

TAHINI SAUCE (OPTIONAL)

  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1/2 medium lemon (juiced)
  • 2-4 Tbsp hot water (to thin)

Instructions

  • Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  • 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 (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
  • 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.

Video

Notes

*Nutrition information is a rough estimate calculated with sauce.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 474 Carbohydrates: 62 g Protein: 13.2 g Fat: 21 g Saturated Fat: 2.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 563 mg Fiber: 11.4 g Sugar: 7.2 g

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My Rating:




  1. Clare Turner says

    Fantastic recipe and lovely flavours. Will definitely be making this again!

    Just a question re: storage (not that there was anything left to store last time!). Do you think it can be reheated or is it better to eat any leftovers cold?
    Also I’d read a few of the comments before attempting this and I noticed quite a few roasted the sweet potato for longer. Just to share, I usually par-boil sweet potato and regular potato before roasting, usually works really well and makes the potatoes nice and crispy.
    Anyway thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Clare! We’d suggest storing the components separately and reheating in a skillet on the stovetop. We wouldn’t suggest heating the sauce. Hope that helps!

  2. Jackie Ringrose says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the addition, Jackie! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Sushma says

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

  4. Rosy Sunshine says

    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!

  5. Caroline says

    We love this recipe!! We’ve been maming it for years, but tonite I don’t know what happened. Our sweet potatoes ended up mushy. Have any idea what we might have done wrong? Thank you!!!

  6. Cristy says

    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.

  7. Ana says

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

  8. Foisol says

    I thought it’s called a Buddha Bowl, because it is usually a humble bowl of all vegetarian food. The “round belly of Buddha” is in accurate. The Buddha is never depicted as fat — anything BUT. You don’t fast like that, and forgo material things & luxuries, and look fat & jolly. The round bellied entity you are referring to is Budai, who is a Chinese symbol of good fortune (thus why he’s fat & jolly).

    Anyway, good Budai Bowl recipe here!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed it, Foisol! Thanks for sharing! We came across similar info in our research, but there wasn’t 100% consensus on the origin of the name of the dish, which is why we elaborated later on in the post.

  9. Angela says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Angela! We’re so glad you enjoy our recipes!

  10. Asante says

    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.

  11. Ivy-n-Trev says

    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!

  12. Annais says

    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!

  13. Emma says

    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 :)

  14. Samantha says

    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

  15. Kedi says

    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.

  16. Sana J says

    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

  17. Hayley says

    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!

  18. Emily McIntosh says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Emily. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Bernard says

    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.

  20. Vera says

    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. ;)

  21. Sarah says

    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.

  22. michelle says

    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!

  23. Courtney says

    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.

  24. Christine Cullen says

    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!

    • Brittany Winn says

      Buddha used to travel with a bowl accepting food donations through the day as he served. At the end of the day his meal was a mix of random food…thus comes the Buddha Bowl of today.

  25. Lindsey says

    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.

  26. Amber says

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

  27. Lily says

    Just made this and it took close to an HOUR not 30 mins.
    Everything from cutting the vegetables to preparing the sauce took so much more time than I anticipated. Also the constant action required every 5/10 minutes in the oven was overly complicated. Wasn’t worth it for this recipe in my opinion.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lily, sorry to hear that was your experience! Recipes typically take longer the first time you make them so we wonder if that was part of it?

  28. Leslie Saul says

    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.

  29. Kimberly says

    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!!

  30. Helga says

    Is this made of canned chickpeas? I mean they’re already cooked and you just fry (sauté) them a bit? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Helga, yes, we used canned chickpeas. You could use dry and cook them first, if desired.

  31. Christine says

    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!

  32. Vera says

    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.

  33. Donna says

    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.

  34. Donna says

    What can use instead of tahini for a sauce? I am all out and would love a sauce.
    Thanks for any suggestions you might have.

  35. Lauren Borawski says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Kristy says

    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!!!

  37. Mollietee says

    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!

  38. Vana says

    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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Vana! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  39. Maia Cole says

    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.

  40. Karoline says

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

  41. Helen says

    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.

  42. Irene says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Irene. We are so glad to hear it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. Jennifer says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Emily says

        Delicious! Roasted some tomatoes too and it’s really added to it, personally I like juicy food and they go with the crispness of the kale so well!

  44. Brittany Rose says

    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!

  45. Olivia says

    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!

  46. Cynthia says

    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.

  47. Liza says

    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 . :)

  48. Carolyn says

    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!

  49. mckenna says

    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.

  50. Judy Bronner says

    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.

  51. Annette says

    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!

  52. Jessica says

    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!

  53. Louise says

    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.

  54. Meg says

    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.

  55. Savannah says

    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!

  56. Susan M Brennan says

    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!

  57. Carita says

    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.

    • Piers says

      A recipe so delicious it could turn the most ardent carnivore on to the delight of meals without meat. I use butternut squash alongside the sweet potato and usually add fresh spinach instead of kale.

    • Abigail says

      This has been one of my go-to recipes for a few years. I prefer to cut the sweet potatoes before roasting, and I add a little bit of ginger to the sauce then serve over quinoa or brown rice. Thanks for all the amazing recipes! Cauliflower Bahn Mi and Noodle-Free Pad Thai are also recipes of yours that I probably make at least once every week or two!

  58. Cheryl Taylor says

    This is definitely a keeper! Very delicious and easy to make. The tahini sauce is a must; it’s a perfect sweet-tangy blend. I had a scare and thought I didn’t have maple syrup. I did but am wondering if honey might be a fine substitute.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cheryl. We are so glad you enjoyed it! Honey would be fine. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  59. Dianna Graves says

    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

  60. Tara B says

    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.

  61. Barbiedoll says

    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.

  62. Beth McLean says

    I am a real novice cook so forgive my ignorance here! Are the chickpeas canned or dried? Also, could you clarify the weight of the chickpeas….many thanks in advance!

  63. Tom says

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

  64. Tiziana says

    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!

  65. Heather says

    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!

  66. Shelby Klohs says

    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!

  67. Edith says

    This is amazing. I was looking for simple recipes such as this. I am new at this way of life so I am taking it all in, like a sponge :) Plus I am also big into buddah bowls. They are just so good. One bowl and easy to pack for work. Thanks so much xx

  68. Christine Martin says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  69. Angela says

    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!

  70. John says

    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.

  71. Robyn Bower says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Robyn. We are so glad you and your daughter enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  72. Julie says

    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.

  73. Elaine Kelly says

    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

  74. Amanda Oliver says

    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.

  75. Rae says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rae. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  76. Elizabeth says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Elizabeth! We are so glad you enjoy it! We will take a look at the recipe and make adjustments, as needed.

  77. Liz says

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

  78. Karen says

    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 ?

  79. Michele says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michele. We are so glad you and your son enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  80. Vernita Loren Gundy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Vernita. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  81. Lauren says

    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!

  82. Jordan says

    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!!!!

  83. Liz says

    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 ?

  84. Courtney Cantwell says

    Thanks Dana. The dip sounds amazing – it also has tahini i it so I think substituting cashew butter for the tahini in these recipes is the way to go!

  85. Courtney Cantwell says

    I am dying to make this. One question for you- any alternatives to tahini? My stomach does not react well to sesame.

  86. Hillary says

    This was amazing. We’re bonafide meat-eaters and reluctantly tried this recipe and – wow! Definitely a keeper and will be making it again – often

  87. Cherry Perez says

    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!)

      • Sherries says

        I enjoy this recipe alot! Plus you can mix it up with different veggies and different sauces. I love adding brown rice and advacado too. Its very filling and you don’t feel guilty going for seconds….or in my pregant case thirds! The fresh flavor is addicting. Thank you!

  88. Simone Sharpe says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your modifications, Simone! xo

  89. David Miller says

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

  90. Katie Sullivan says

    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!

  91. Mackenzie says

    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!

  92. Nicole says

    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.

  93. Anya says

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

  94. Hannah Devlin says

    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!

  95. Paige says

    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.

  96. Kathryn says

    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 :)

  97. Shannon says

    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.)

  98. Maren Blid says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Maren. We are so glad you enjoy this sauce! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  99. Georgina says

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

  100. Melissa says

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

  101. Liz says

    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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, you are super mama! So glad you enjoyed this recipe! Thanks for the lovely review!

  102. Margaret Golik says

    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!

  103. Carrie says

    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!

    • Carrie says

      . I want to add that I have tried some variations that I like. I often add some avocado and a handful of slivered almonds to each bowl. And I don’t usually just throw the chickpeas in a fry pan but put them in the oven with the broccoli and onions. And I leave out the chili powder and cumin. To the tahini sauce I also like to add some sesame oil which gives it a nice flavor.

  104. Cheryl S Lewman says

    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.

  105. Alexandra Bargenda says

    I always find I need at least double the amount of water for these tahini dressings. Otherwise the dressing turns into a paste. But the more water I use the more the whole good flavour disappears.

    • Weeskas says

      Try using some high quality olive oil for “thinning” additional to the water. Should keep the flavour and add a nice layer to it.

    • Shelby says

      Try adding extra lemon in addition to the water, I find that helps maintain some of the flavour. Also, it helps if you dont add the hot water until right at the very end when ready to serve so that the sauce doesn’t sit on the counter thickening up while you cook.

  106. Kristen says

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

  107. Margaret Golik says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Margaret. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  108. Bridget says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Bridget! We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  109. Suzy says

    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.

  110. Plant Based Mama says

    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!!!

  111. Serah says

    I loved this bowl but I found the dressing too much – not a huge fan of tahini. Is there another dressing you recommend that would pair well with the ingredients?

  112. Breeze says

    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 ;)

  113. Hallie says

    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!

  114. Fernanda says

    I made this today and was awesome… substituted few things I didnt have like spinach instead kale and zucchini instead brocolini.. my only question is. When you have left overs, how do you make the tahini sauce thin again? Microwave? More water? More lemon?
    Cant wait for my lunch tomorrow =)

  115. Aparna Sharma says

    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!

  116. Rebecca says

    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!!

  117. Kat says

    Hey. Just made this for dinner for me and my son – he absolutely loved it and so did I! Left out the chili powder on the chickpeas as he’s ridiculously oversensitive to it, and subbed honey for maple syrup in the sauce, but it still all came together wonderfully. Thank you so much for the recipe!
    I did have one quick question if you’re still taking them – what sauce would you recommend instead of the tahini? I do like tahini on the odd occasion and it was awesome tonight, but it starts grating on me pretty quick and this recipe was easy and yummy enough to become a standard weekly meal!
    Thanks again :)

  118. Nicole says

    Holy man this was delicious! Followed the recipe as is. It is so good! The chickpeas, the sauce and the kale make this dish.

  119. Mila says

    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.

  120. Tara says

    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.

  121. Kristen Reed says

    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.

  122. Amelie says

    Bonjour,
    My children arr allergic to sesame, peanuts and nuts. We dont enjoy nutritional yeast. I’m having difficulty finding a recipy for a good buddah bowl sauce. Any suggestions ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amelie, you may be able to sub the tahini for sunflower seed butter in this recipe– though we haven’t tried it! If you give it a try, we would love to hear how it goes!

  123. Luci says

    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!

  124. Laurel says

    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

  125. Ann Marie says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing this, Ann! So glad you liked it and we are honored to be one of their faves! xo

  126. Teresa Miller says

    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!

  127. Roxanna says

    I am confused. The recipe says ‘large sweet potatoes’ but ‘cooking them for ten min and flipping’ and cooking for another ‘ten minutes’ won’t even come close to getting them done. Did I miss a step somewhere??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Roxanna, thanks for catching that- it should be small sweet potatoes since they cook a lot faster! For larger sweet potatoes, they can be cut into quarters or smaller. Hope that helps!

  128. Beth says

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

  129. Sia says

    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!

  130. Anna says

    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.

  131. Laura Ryan says

    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!!!!

  132. Debbie says

    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!

  133. Nicole says

    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

  134. Natalie R says

    I love this recipe! Also love teh tahini sauce….unfortunately can’t have lemon…is there a way of making a good tahini sauce without anything acidic? No lemon or vinegar…..Thanks!

  135. Lisa B. says

    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!

  136. Lucy Stolzenburg says

    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!!

  137. Mary says

    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!

    • Lucy Stolzenburg says

      I had the same problem. I did leave them in the oven till they were cooked, though, and I thought the same thing.

  138. Tonia Brauer says

    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…

  139. Amy says

    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!

  140. Rachel says

    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!

  141. Mel says

    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.

  142. Peggy says

    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!

  143. Mike Pfirrman says

    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!

  144. ang says

    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!

  145. Geenieyogini says

    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.

  146. Megan says

    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. :)

  147. Steve Serfass says

    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!

  148. Lauren Triplett says

    Love it. Will be making this regularly. Thanks for another awesome recipe Dana, your my go-to food blogger.

  149. Lisa says

    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 ??

  150. Terra Henry says

    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!

  151. Bri says

    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).

  152. Jess says

    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!

  153. Sharlene says

    This was amazing and so satisfying! The dressing is delicious… this was my first attempt of a Buddha bowl, it’s set the bar high in flavour! Thanks so much for this wonderful recipe ❤️https://instagram.com/p/Bfm13fpgNEk/

  154. Larissa Olinda says

    This was soooo good!!! I’m ready to have it every day of the week. Super easy and simple too. But absolutely delicious.

  155. Sonia says

    Am addicted to this dish!!! Added garlic cloves to go along with the rest of the stuff prepared in the stove cause you can’t have enough garlic in you life. Also have a minimal amount of chili powder since I can’t handle spiced food but added paprika powderto the spice blend with the chickpeas. The roasted kale along with the tahini sauce is magical!

  156. Stevie M says

    Replaced the Kale with Spinach, turned out amazing! What a great recipe. I had to cook the Yams a bit longer but everything else was phenomenal

  157. Keyareena says

    I made this today, It was delicious! I especially loved the kale and broccolini. I only used one sweet potato and found it was more than enough. I think I prefer tahini sauce without the maple syrup. Overall very tasty and hearty, great mix of ingredients, it also is a visual treat! :)

  158. Linda says

    I made this with purple new potatoes, local Grenada sweet potato, plantain, and local bok choi. I added 1/4 tsp of cinnamon to the chickpea spices (I love the flavors of cinnamon and cumin together and afterall I live in the spice islands!) Thank you, Dana!

  159. Monica says

    So good! I’ve made this recipe 3 times. Everyone in my family LOVES it! Tonight I subbed spinach for kale, only because that is what I had. Yum! Yum!

  160. Allegra says

    My husband and I aren’t vegetarian, but I’ve been wanting to incorporate some meat-free meals every once in a while. This one has made me want to do it much more often than we expected! We both LOVE this recipe. It is filling. It is satisfying. It reheats well. Did I mention that my husband requests it? I never expected him to ever request a vegetarian meal. I usually leave out the broccolini because it’s not available at my nearest grocery store. So glad I stumbled upon this recipe!

  161. Sarah R Ostheller says

    I made this tonight for dinner, but I made several changes because I wanted to use what I had.

    I added quinoa and used broccoli and cauliflower instead of broccolini, and I just bruised the kale I didn’t cook it. It was… AMAZING!!!!!!! Everyone at my house loved it! I thought I was going to have left overs but we ended up eating all of it at once!

  162. tracy lynn says

    stunning…healthy…beautiful..
    i’ve made this twice so far…

    love it…
    thank u for posting…

  163. Alana Pace says

    This was to die for. I decided to substitute the maple syrup for a little bit of sriracha. It was one of the best meals I’ve had. GREAT recipe.

  164. Patty says

    This is simply delightful and easily modified to use whatever you have on hand. It’s winter so I don’t often have fresh greens on hand but I’ve substituted frozen okra which was really good, green beans which were pretty good and Brussels’s sprouts which were okay. I’m making a huge amount today with broccoli to bring to a vegan potluck.

  165. Annie Maier says

    I made this for a simple vegetarian meal tonight. I totally forgot about the spiced chickpeas–not sure how!–but it was delicious nonetheless! Very light but satisfying! Thank you!

  166. Jaime says

    This looks amazing! I need to try it soon. I have wanted to cook with brocolini for a while now, and this recipe looks like the perfect place to start!

  167. Stephanie says

    I just made this. It tastes soooo good!!!! The right amount of savory and sweet from the dressing .. thank you!

  168. Kristen says

    Delicious bowl! I loved the kale twist instead of a grain. Definitely making again but would recommend double or tripling the amount of kale in the recipe. I have loved every recipe I have made of the Minimalist Baker’s…and I have made dozens of them.

  169. Mark says

    I’ve made this as well as countless variations of using up leftovers and cleaning out the fridge.
    Just like the Buddhist monks who with their bowls in hand walked the streets accepting offerings of whatever food people offered them. When they got back to the monastery they’d split up all the food in equal shares in a variety much like this.
    I believe this is the origins of the term Buddha bowl as opposed to a round belly which few monks at that time would have had since they basically ate handouts .

  170. Carly says

    Love this dish – the combination of spices for the chickpeas, and the flavours from the tahini sauce is devine!