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
4.92 from 435 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) can 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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  1. shan bush says

    Dana, I made this and your Gingerbread apple cake this weekend and both were awesome. Thanks for coming up with so many easy and super delicious/health vegan recipes! I love your site!

  2. kat says

    this was so yummy and filling! it came out a little dry… not sure if i roasted too long or chopped the sweet potatoes weirdly… i was in a bit of a rush so that could have been it. in any case, i loved the flavors and it was so comforting!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It can be a little dry, and in that case you can always add a little more oil when roasting and/or add more sauce!

  3. Stacy says

    I just made these Buddha Bowls…OMG!!! Delish!!! Even 3 yr old son gobbled it up. I didn’t have broccoli so I used asparagus. Turned out perfect.

  4. Jo says

    I’m eating this right now. Thank you for posting this recipe. It’s fantastic! I left out the maple syrup and added a hard boiled egg on top, but it’s still amazing. My friends and I have noticed that there are “one bowl” people and “don’t let the foods touch one another” people. This is a primo meal for one bowl people.

  5. Sabrina says

    I just made this dish and it was amazing! I didn’t have any chili powder, so I used a little bit of cayenne pepper and about a tsp more cumin than the recipe called for. Also, I added some garlic powder to the kale and broccoli (couldn’t find broccolini at my local market), which gave it an extra savory zip. I couldn’t quite get the consistency of the tahini maple sauce right, though, and added too much maple syrup, but I’ll try again.

    All in all, this is a fabulous dish.

  6. Cat says

    Hi there. I just wanted to say howdy from East London, as my boyfriend and I made this recipe for dinner tonight as we thought it sounded tasty (hence why we made it) However, it turned out to be about ten times more tasty than we thought it was going to be! AND sooo easy to make! And so healthy. SO we wanted to say well done you for inventing such a yummy dinner.

  7. Jeanette says

    This is CRAZY good! Added some balsamic when roasting the veggies and added a bit more garlic powder and we were almost literally licking the bowls! Will be a new staple!

  8. Olivia says

    Just made this and it’s DELICIOUS!!! So simple and so flavorful. Perfect fall recipe! So happy I stumbled upon your blog. Thank you for sharing your amazing recipes!!!

  9. Sofie says

    This is soooo yummy! Did not have broccolini in my fridge so used yellow zucchini instead. Kids loved it too and I made sure no drop of that delicious dressing was left uneaten. Will certainly make this again!
    Thanks!

  10. Kayleigh says

    How long would this last in the fridge if I made double the quantity? Or should I just double it anyway and eat it all in one sitting? ;-)

  11. Monica says

    oh…my…gosh… I just made this… Super easy.. And I’m pretty sure I could eat this every day for the rest of my life. I think I’m in love. A+

  12. Cathryn Sheeran says

    Was just snooping around trying to find something to make for dinner. Found this recipe and looked so delicious that I had to make it. I had to work with what I had around the house. Unfortunately, I had no sweet potatoes or broccolini. I subbed in red potatoes and broccoli. Amazing!! Especially the dressing! ugh…I will have to make this again and again. Boyfriend loved it too. scarfed it up! Thanks!

  13. Helen says

    Your Buddha bowl is one of the most delicious things I’ve ever cooked!!
    I’ve now downloaded your book and I reckon I’ve used your recipes about 4 times in the last week since I discovered you. I have a very happy hubby and kids :-)

  14. Mark L says

    Hi there, I’m going to give this a try tomorrow but it looks like brocolini isn’t available anywhere nearby (perhaps it’s a British thing). I guess I’m safe to sub in broccoli and just chop it smaller (I see broccolini has very small florets)?

    • Colleen says

      Mark, I used the broccoli I had on hand instead of the brocolini and it was delicious. I just chopped it into smaller parts.

  15. Johanna says

    I made this for dinner tonight, and I LOVED it so, so much. I’m literally so happy that I tried it out, even my boyfriend liked it, who’s normally not too much into whole bowls of veg.

    Aaaaaaand this was also the first time that a Tahini sauce convinced me. This recipe scores on all levels, and I can’t wait to make it again. Thank you so much for sharing it :)

  16. Dana says

    Wow!!!! Made this tonight…this might be the best recipe I’ve ever found online! Husband and I devoured it. In love, thank you!

  17. Brigid says

    I made this a few times during Ramadan, and again just now!
    If you don’t make any of the rest of the dish, you MUST try the spicy chickpeas. Sooo good.
    I usually have mine with a base of brown rice and I can’t help adding a little crumbled feta (sorry vegans!). Tonight I had it with an avocado dressing which was AMAZING. Here’s what I used if you want to try (you MUST try it!): 1 avocado, juice of 1 large lemon, 2 cloves garlic crushed, quarter tsp cumin, pepper, 1 tsp honey/maple syrup, a drizzle of olive oil, water to thin. Blitz all ingredients together until smooth. Add a sprinkle of salt to taste.

  18. Alandra says

    I live in Bali where most homes don’t have ovens and have been thinking how I could get roasted flavors stove top. Roasting gives such a depth of taste that I miss. Any ideas? I wondered about caramelizing, but want this to be easy! This is my kind of meal, and you have included all my favorite foods in your Buddha Bowl. This will be a fav!! Blessings to you….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Alandra! Do you have the ability to sautee the vegetables? If you do it on a high heat, covered to steam, and then remove the cover for the last few minutes, that should help! That will give some caramelization!

  19. Maddy says

    Just made this for dinner after routinely salivating over the photos for a month! It totally lived up to my expectations – can’t wait to make more of your gorgeous recipes!

  20. Suzanne Favreau says

    We had this for dinner tonight, and it was yummy! I made a few alterations based on what was on hand. I didn’t make the sauce (but will next time) because I did not have the ingredients. We started with cold cucumber soup, and I made coconut flour Naan to go along with the Buddha Bowls. A very satisfying meal. I do love your recipes.

  21. Danine says

    I’m converting to a plant based diet and was looking for recipes that have accessible ingredients and are fairly easy to assemble. I found this recipe and I’m scarfing it down as I write this. A power-packed blend of flavor and nutrients and protein. Thank you!!

  22. Sarah Fisher says

    I just made this and WOW. Delicious. Thank you!! I substituted eggplant (thank you gardener neighbors!) for the some of the greens and everything else was in my pantry. Really grateful for an easy recipe that allows for gracious swaps. The tahini sauce really makes it. A wonderful recipe. Thank you!!

  23. Diana says

    Loved the look of this recipe so I had to try it immediately even on a crazy hot summer day. As a Canadian, I noticed that you refer to yams as sweet potatoes, and I caught on right away from the beautiful photography and used yams. For us, the yellow potatoes (in the same shape) are the sweet ones. I’m very curious as to what you would call them. The recipe was scrumptious. Just wanted to also tell you that I love your details in the recipe (like around timing for roasting chick peas). Perfectly written, photographed and the taste was spectacular.

  24. Sydni says

    This was so yummy! I can’t wait to make it again :) I served with quinoa as well.
    Thank you for the recipe!

  25. Karen Sellers says

    I’ve been on a plant-based diet for four years now, and have learned to cook w/o any added oil. Vegetables can be sauted in their own juices, with a little added water if needed. Check this video out by Jeff Novick. I plan on tweaking this recipe which does look incredible. Thanks :-)

  26. Jess says

    Excellent, healthy, filling meal. I added some brown rice for some carbi-ness. Husband loved it too. Reminds us of something you’d find on the menu at Cafe Gratitude :)

  27. jules says

    The dressing is delicious!! I used black beans instead of chickpeas and it was perfect. I also added some quinoa and garnished with roasted walnuts. I didn’t have red onions but regular onions tasted great and I roasted some whole cloves of garlic as well. Definitely will make this again. Thank you so much!

  28. Martha says

    I’m excited to make this recipe tomorrow but can’t manage the heat of the oven now that summer is here. Guess I’ll resort to the stove top to get the potato cooked.

  29. Martica says

    Just made this for lunch and it’s delicious!!! I didn’t use oregano and substituted raw honey for the maple syrup. The taste is amazing!! Love the tahini dressing!
    Thank you for a great recipe.

  30. Ruth says

    Very excited to try this. Just wondering about the chickpeas… do they need to be uncooked? Soaked? Would tinned chickpeas work? Thanks!

  31. Alexandra says

    This looks incredible! I’m planning on making it tonight for dinner. Can I sub something for maple syrup though? I was thinking honey? Or do you think it would throw off the flavour too much?

  32. Kris says

    Great recipe! Made this the night before last and it was a hit. Couldn’t find tahini or brocolini at the store I was at so went without the sauce and subbed in regular old broccoli. Squeezed a little bit of lemon juice on the whole thing just for fun. Totally awesome and easy and will have to try with the tahini next time. Thanks so much and keep up the good work! We’ve been loving your site. :)

  33. Gia says

    I made it the other day, I actually posted pictures on FB. It was DELICIOUS! excellent recipe. Perfect for me, I love vegetables and this one is totally healthy, cheap and super essay.
    I will have to said that next time I will use one baking sheet for the sweet potatoes and another one for the rest of the veggies. They go too fast!

  34. Shandree Marie says

    I made this tonight. I added brussels sprouts but other than that made the recipe as written. It was delicious. My 5 year old ate it up as well as my husband.

  35. Eloïse says

    I usually don’t add chickpeas when I prepare a salad (I don’t usually prepare at salad actually)… but the result was absolutely delicious, I just replaced the kale (not that common in Europe) by baby spinach. Thanks for sharing ! :)

  36. Anna says

    Hi Dana, I’ve just made this for dinner and my goodness it was so delicious! My flat mates kept stealing my chickpeas because they were so good! A quick question, when I bought the tahini at the super, they had hulled and unhulled. Which would you normally use as I was unsure! Thank you :)

  37. melinda ke says

    This turned out soooo good! The dressing really surprised me because I normally don’t care for tahini, but this was awesome! I almost didn’t add the red onion, but I’m so glad that I did because all the flavors went together so well. I will be making again…and again. :)

  38. sofie says

    This might be a stupid question, but when eating the leftovers, should one reheat everything somehow or is it best to eat it cold?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Um, it’s up to preference! Just keep the sauce separate as it will dry out when reheated. I wouldn’t go too overboard with heating, and maybe just aim to bring it back up to semi warm/room temp.

  39. Swati says

    Hi Dana!

    Just had this for dinner. It was amazing. I love the sauces you make, they really add that zing to food. Feeling so happy and content now. Thank you for your work, you truly make my life easy by giving me daily dinner ideas. When are you starting your own food cart in Portland? I’ll be your first customer!

    Swati

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Ha, we’ve fantasized about a breakfast sandwich cart but it’s so much work! Maybe someday….I’m flattered at the request!

  40. Alice says

    We had this with brown rice tonight (and we were able to turn it into four servings). It was amazing. Love your site. Thanks!

  41. Julia says

    My boyfriend and I just made this tonight! It was soo good!! and very satisfying and filling. We made a few changes though.

    We baked the chickpeas in the oven until crunchy, highly recommend this. Also we didn’t have tahini so we made the sauce with store bought hummus instead and omitted the maple syrup. mhmm. I want that sauce on everything.

    Thanks for the great recipe!

  42. Katie C. says

    Yummy! I served this over quinoa and it was delicious. I didn’t have tahini, so I made an aioli-esk sauce (mayo, garlic, sesame oil, sriracha) which worked out well! I also doubled the chick-peas, because I knew I would eat half of them straight out of the pan because they were so yummy. Nom nom nom. :)

  43. Jessica says

    Love, love, love this! It is going into the regular rotation of fav recipes, thank you! And so easy too.

  44. Josephine says

    Yo! Just made this for dinner and it was THE business. That dressing is genius. Thank you!

  45. Kelly says

    Just made this tonite and my not so veggie nor vegan partner said it was one of the best dinners I’ve made! Thank you, this Buddha Bowl was delicious and filling! The chickpeas alone I could’ve ate just as an awesome spicy snack.

  46. Debra says

    Lord have mercy! I made this over the weekend. I didn’t have kale so I put the veggies, chickpeas and dressing over baby spinach. I didn’t have broccolini so used broccoli. It was super delicious, nutritious and so, so tasty! Oh, and it was super easy to boot. Thank you for this recipe!

  47. Mariana says

    Oh my, I just tried this recipe (with a few adjustments to use what I had on hand) and it’s A-M-A-Z-I-N-G. The tahini sauce tastes sooooo good, I can’t wait to make this again ♥

  48. Kezia @ Super Naturally Healthy says

    I have a bunch of chick peas soaking and sprouting so this is happening this week – looks fabulous!!!

  49. Montanna Howe says

    Made this tonight and I downed it in 10 minutes…I think I had 2 serves, opps! So delicious and exactly what I needed after a long day of teaching! It will give me the energy I need for tomorrow.

    Thanks for the great recipe :)

  50. Rachel says

    Hi Dana!

    First of all, LOVE this website, it is amazing and I intend on trying every recipe. I’m not even a vegan/vegetarian (but love healthy + simple food).

    I really wanted to try this Buddha Bowl, so I made a quick jaunt to a nearby (pricier) grocery store and the one type of tahini they were selling was so expensive! But I was sold on the Buddha Bowl idea so I decided to improvise a simple peanut sauce (just peanut butter, soy sauce, rice wine vinegar and water) and added in some cilantro and it was delicious! And although there was no meat, dairy or wheat, I was completely stuffed once I finished it!

    I’m still interested in trying the tahini sauce, maybe when I get to a cheaper grocery store, however my peanut sauce got me thinkin’… there must be an infinite number of possible flavour/sauce combinations that would be AMAZING with the method of this recipe (roasted veggies + sautéed chickpeas + sauce). Do you have any other flavour/sauce combinations that you have used in the past with this recipe, or do you have any other ideas? I would love to make this a staple for quick dinners, but I think it would be fun to have variety of flavour depending on what I have on hand in my cupboard or depending on what I feel like!

    Rating this recipe 5/5!

    Rachel

  51. Lauren says

    This looks incredible, and I just bought a jar of tahini, so it seems like I’m fated to make this. :-) Also great to know exactly what a Buddha bowl is!

  52. Michelle Greenway says

    I have just made this and wolfed it all down – utterly delicious and really easy. Thank you so much for sharing.

  53. Melissa says

    I ve been cooking these for years now.Add some red star yeast flakes in the tahini sauce, it will bring a cheesy taste that is most delicious on top of these kind of bowl! I also grill some tofu or tempeh and serve it on top with sprouts! Mmmmm!

  54. Vegan Donkey says

    I love this type of large bowl with grains, legumes, some kind of sauce, and lots of veggies! It is my go-to on busy nights when I have to make a large dinner and want leftovers and snacks too.

  55. Flor says

    This was the perfect lunch. I’m a mom of two little ones and sometimes I don’t get to eat the lunch I want. The dressing went perfectly with all of the roasted veggies.

  56. ali says

    Yum! Made this last night but didn’t have broccolini so subbed cauliflower, and added sriracha to the maple tahini sauce….. over the top! thanks :) this is a keeper!

  57. Niki says

    Love this, the perfect combination of wholesome ingredients. Tahini dressing is my favourite – it makes everything taste good!
    Niki x

  58. Kathryn says

    I LOVE Buddha bowls because they’re so versatile and satisfying, but I haven’t found the quite right sauce yet: some recipes are too lemony, others too turmeric-y or tahini-y (yeah, those are words). This one looks juuuuuust right. Can’t wait to try it! Plus, I’m excited about the slightly baked kale. Most Buddha bowls are bursting with the raw stuff, and it doesn’t jive quite right with all those warm, baked veggies.

  59. Yized | Novojun says

    I had heard of Buddha Bowls before, but never really knew what they were about; this Buddha Bowl looks amazing, though! Yum, yum! Want to eat it! ^^

  60. Sam ~ it doesn't taste like chicken says

    Ohmygoodness!
    I love chickpeas.
    I love sweet potatoes.
    I love onions.
    I love salad!
    I have found my new lunch for the next two weeks!

  61. Kiera says

    I made this tonight and it was a hit with the kids. Well – I kinda made it. I changed the spice mix on the chickpeas, added fresh garlic and nutritional yeast to the tahini sauce, and replaced the kale (we used it all up making salad) with broccoli. To speed up the time on the sweet potatoes, I cut them into thin slices before baking them. I also added a mix of fresh tomato, sliced avocado and wedges of lemon on top of the whole mix. Totally delish!

  62. Wandercooks says

    This looks so delicious and tasty I feel better just looking at your beautiful photos. Can’t wait to try this one!

  63. jenna @ just j.faye says

    I love every.single.thing about this buddha bowl!! I’l be making it for my lunches next week and am already super excited about it!

      • jenna @ just j.faye says

        I lied. I decided to make this for dinner instead of lunch. Either way, I LOVED it. I’m already excited about eating it again tomorrow. I love anything to do with sweet potatoes, kale, and chickpeas, and then tahini just puts it over the top. I’ve never actually purchased or cooked with broccolini before, so that was a fun experiment. Thanks for the great recipe! I will definitely be making it again!

  64. Julie says

    I decided to exchange the red onion for red cabbage. It gave me that crunchy texture I was missing. I find it goes well with kale. Sometimes I am not in the mood for onion. Great recipe! Thank you!

  65. Kim says

    I have a slight aversion to chickpeas (don’t ask, I just don’t like them). What would you substitute instead? I like every other legume except chickpeas. Seriously, I do.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      No worries! Black beans or white beans would be great here. Also, roasted nuts would be a great addition. Or as I suggested to another commenter, just leave them off and double up on tahini sauce!

  66. Mason says

    Welp, looks like dinner is decided, yet again after your visit to my inbox! I too have always connected Buddha bowls to vegan-asian food…but I guess it might have some application outside the vegan community, or at least outside asian food! Thank you Urban Dictionary for straightening things out.

  67. Leigh says

    This sounds incredible!! I have one question — I’m not a fan of chickpeas in their whole state (GASP! I know, right?). What would be a good substitute? I’m new to MB… I can’t wait to try this one!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Leigh! Welcome. You could sub another protein, such as tofu or even black beans here. You could also omit the chickpeas and add some roasted nuts or double up on tahini sauce!

      • Nancye Smith says

        How long does the Tahini Sauce last in the fridge? Please and thank you. Love your site and thinking of buying one or two of your cookbooks…

        Thanks Dana….

        Happy New Year to your families etc for 2017!!!

        Nancye S…

        PS: I have the veggies baking in the oven as I type, can’t wait to eat it all to myself… I’m rating this now as I’ve tasted the Chickpeas and so I have to give it a 5 already! <3

  68. thunderbuns says

    Mmmm. I love sweet potatoes in just about everything! Will have to give this a try. Beautiful pictures too!

  69. aida mollenkamp says

    I’m totally into bowls like this and <3 the idea of your tahini-maple situation! I'm coming to your place to eat! :)

  70. Sydney | Modern Granola says

    This is so up my alley it isn’t even funny. I love that you used one pan for all the veg. That makes this all a thousand times easier! I’m so pumped about making this bowl this week you have no idea!

  71. valentina | sweet kabocha says

    That’s the meaning?!?! I believed that it comes from some healthy food in a bowl after a yoga lesson :P
    The perfect dinner btw ;)

    • Patrick Shannon says

      It actually comes from the big bowl Buddhist Monks eat from. It is considered sacred, and is given to new monks along with their robes.

      Thai monks use them for begging, while Japanese Zen monks nest them with other bowls in an elaborate ceremony.

  72. Shonalika says

    Oooh this looks just lovely! Definitely pinning for a later occasion – looks perfect for when you’re running a bit low on particular ingredients as its so versatile. I always have cans of chickpeas and sweet potatoes kicking around:D

  73. DessertForTwo says

    I practically lived on buddha bowls in grad school! I don’t even know why I owned plates!
    Speaking of hippie food (our favorite subject), you should make ‘hippie crispies.’ Like, healthified rice crispies. Go! :)

      • Lynda Clark says

        is this recipe in the cookbook????? I ordered your cookbook from the library so I could flip through it. I liked it so I am ordering it from Amazon don’t want to write out this recipe if it’s in the cookbook thank you. Also your cookbook is one of the better ones out there highly recommend it to any one vegan, vegetarian or not.