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!
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.
It all starts by roasting your vegetables in the oven. While those are baking away, simply sauté your chickpeas to crispy perfection and whisk up your 3-ingredient tahini sauce.
All that’s left to do is put it all together and take your taste buds to flavor town.
This bowl is literally all I’ve been craving since perfecting this recipe. It’s:
Savory + Sweet
Subtly spiced
Warm
Comforting
Incredibly satisfying
Seriously healthy
& Packed with flavor
If you give this recipe a try, let us know how you like it! Leave a comment, share it, and rate it – it’s super helpful for us and other readers.
And as always, don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you cook up. Cheers!
Want More Bowl Ideas?
- Roasted Vegetable and Quinoa Harvest Bowls
- Quinoa Chickpea Buddha Bowl
- Nourishing Curried Lentil & Sweet Potato Bowl
- The Ultimate Mediterranean Bowl
Sweet Potato Chickpea Buddha Bowl
Ingredients
VEGETABLES
- 2 Tbsp olive, melted coconut, or avocado oil
- 1/2 medium red onion (sliced in wedges)
- 2 small sweet potatoes (halved)
- 1 bundle broccolini (large stems removed // chopped)
- 2 big handfuls kale (larger stems removed)
- 1/4 tsp each salt + pepper
CHICKPEAS
- 1 (15-ounce) 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.
Dan says
Made this and it was delicious. Seems like a perfect recipe
Bree says
I don’t have broccolini, could I just use broccoli instead? Or are there any other subs you would recommend? Thanks :-)
Yes!
Elizabeth says
How well does this and some of the other bowls reheat? I’m just starting to try a vegan diet but I’ll be the only one in my home so I’m trying to cook some things I can keep in the fridge for myself while I prepare other meals for the rest of my family.
Hi Elizabeth! Bowls reheat really well and can be kept in the fridge for a couple days. We often like to make bowls and have them as leftovers for lunch the following day and they reheat nicely.
Allicyn says
Awesome bowl!! I also added quinoa (seasoned about the same as the chickpeas).
You have the best recipes! It’s made my year-long transition to being 100% vegan so much easier — and more delicious! I’ve even gotten my meat-eating boyfriend to enjoy plant-based meals :)
Keep up the great work!
Curtis says
This is pretty amazing. And I couldn’t be further from a vegetarian. I’d eat this every day. Every. Single. Day. Thank you for this recipe.
Emily Rochon says
I added brown rice to this dish (flavored with veggie bouillon). Great improvement on a very healthy and wholesome recipe.
Emily M says
I just made this and it was incredible. I loved the taste of the chickpeas, they were perfectly seasoned! Thanks for the recipe.
NIKKI says
OMG!! I was on your site for another recipe but, I came across a mention of this one. Gave it a try and WOOOOOOOWWWWWWW!!!!! This was like a hug for my tummy! So good everyone must try it.
Jonathan Aylward says
Yup, this is delicious. Just made it. Thanks!
Kaylin Berkheimer says
For the broccolini, do you mean to remove and discard the stems and just chop the head, or do you mean remove the stems and chop them while leaving the head in tact?
Hi! Just remove the stems and use the head!
Tim says
62g of Carbs? Typo?
Holly says
Omg I made this for lunch today and it was AMAZING! I’m such a fan of tahini and you can’t go wrong with sweet potatoes and chickpeas. Mine didn’t look as beautiful as your photos but it was definitely just as delicious- thanks for the recipe!
Michelle M. says
Made this tonight for my picky family. It was a huge hit; everyone loved it. I doubled the recipe, used store bought tahini from Trader Joe’s and added rice. Great meal and plenty of leftovers!
Daniela says
I made this – replacing the kale with broccoli – it was ridiculous. I made it and it was so good, I made it 2 more times. Definitely going on a weekly rotation. I was so full and satisfied – I felt so…nourished and had not a single 4pm sugar craving all 3 days. Has definitely earned a spot on the weekly rotation. It’s also a gorgeous dish. Tagged you on my insta photo.
Brand says
This is a keeper! A great mix of flavors and pretty easy to make.
As usual, I did a few things different. I sauted a couple of shallots and mixed with the chickpeas. I also could not find tahini at the store, so when plating I mixed up some greek yogurt, a little water and some lemon and that was a nice sauce.
I also, learned a great new way to cook kale and broccoli.
Thanks!
Julie says
Oh my gosh! I made this following your instructions exactly and on a scale of 1 to 10 I give it a 20. I’ve cooked with those ingredients all my life but something about all of them in combination drizzled with that amazing tahini sauce is just amazing. Thank you, thank you. This recipe will become a permanent part of my repertoire.
Andi says
Weirdly delicious, I can’t pick my favorite ingredient, it all goes together perfectly.
Anissa says
Wow! I’m eating this right now. The only changes I made were to use fresh garlic instead of garlic powder and sautée it with the chickpeas, and to use broccoli instead of broccolini. Perfect combination of flavors and relatively filling for such a balanced meal! I can’t wait to have the leftovers for lunch tomorrow. Your blog has helped me so much with meal planning and vegetarianism (on the brink of veganism). Thank you!
Lieke says
It was really nice! :) I don’t know what broccolini is, but I used normal broccoli instead. Also I added sliced tomato out of the oven and I used paprika powder on the chick peas as well as the other spices. So I actually changed quite a bit, but still it was really delicious and thank you for this recipe!
Jessica says
I love this recipe! It’s healthy, wholesome and satisfying. My only complaint/warning is that recipe only allows 30 minutes to roast the sweet potatoes, which are halved. I’ve made this recipe dozens of times now and I’ve never been able to have the sweet potato roasted in 30 minutes. Even if I cut the potato smaller than in halves, it takes 45-60 minutes for the sweet poatoes to ok through. So I just warn people who are trying this recipe for the first time to allow longer than 30 minutes, and to have your sweet potatoes in for a good 30 minutes before adding the other vegetables.
Alex says
I’ve had this problem every time I make it too, I finally found a decent fix. When you pre-heat your oven, stick your pans in there and allow your pans to get hot while you prep. Putting your sweet potatoes down on the already hot pans helps to get a crispyish skin and better overall roasted consistency. I found that putting them on a hot pan and roasting for around 35-45 minutes is usually enough.
Kay says
Made this last night for me and my partner and we absolutely loved it. So filling, so delicious. I especially loved the chickpeas. I had two friends recently suggest this recipe to me and knew I should try it and I wasn’t at all disappointed! This will be on our weekly rotation :)
Michelle gibb says
does this hold up for a couple of days? Would love to use it as lunches for a couple days. Do you eat it warm or hot?Thinking of putting dressing on the side if it does get heated up. Does the kale get soggy?
Thanks!
Hi Michelle! Yes! Keep your dressing on the side and add it once you’ve warmed your dish! While the kale is best fresh, it will hold up for a couple days, but will not be as crispy as the first day. Hope this helps!
maria says
Not only was this delicious, but is was so easy. I had to stop in the middle to pick up my daughter from dance class and the veggies still turned out great. I substituted based on what I had, white onion for red; spinach for kale; broccoli for broccolini; cayenne for chili powder; added roasted carrots, and it was still outstanding. My 5 1/2 and 2 1/w year old daughters especially loved the sweet potatoes.
Jill says
I just made this and my entire family loved it! Thank you!!
Laura W says
I made this tonight as meal prep for lunches this week, but I ate a little bit for dinner. Wow, so good! I’m not a vegan or even a vegetarian, but if plant-based dishes always tasted this delicious, I might reconsider ;). Truly though, the chickpeas and dressing were game changers. I did use natural peanut butter instead of tahini (as I don’t have it at home) and it was fabulous.
Lily says
I made this last night for the first time, and it was incredibly delicious. My wife, in between chews, kept turning to tell me how good it tastes. The easy prep and cleanup are a great bonus. I’ll definitely be eating this regularly. And to others out there who haven’t made this yet: don’t skip the tahini sauce. That stuff is delicious!
I love your recipes. Thank you for this blog!
Evelyn says
This dish is amazing, healthy, tasty and cheap to make. It tastes like it could come out of some high-end vegan restaurant. Thank you for this and all of your recipes!
SoCalSemiVegan says
Fantastic recipe. 5 stars all the way!
Francine Pinoni says
Kinda ashamed to admit it but I think this may be my first comment on the thousands of online recipes I’ve made (many of which have been yours Dana!). Commenting because I LOVED THIS Buddha Bowl/SALAD!! Made the recipe exactly but added a green apple, celery and radishes (wanted to use them up!). Made the bowl into a salad with spinach, kale, & arugula. WINNER!! Thanks Dana!!
Alison says
This was really a delicious combination of flavors! I loved it. I will be making this a lot!
VeggieDeewani says
Simple, easy and versatile – and so yumm!
Claire says
Absolutely delish! Full of flavour and easy to make! The whole family loved it! A hit! Will definitely make this again! Thanks! ♡♡♡
Karna says
Made this tonight for my teenage daughter and me and we both loved it! Added 2 cloves of garlic to the dressing and a little honey. Also cut up the sweet potatoes for roasting. Used beet greens and kale instead of broccolini that i sautéed on the stove. Beautiful dish that was packed with flavor!
Snowberry says
Thank you for this great recipe! I just tried it and it was amazing! The sauce is really a must do with this!
Audrey says
Thank you for making this recipe. It’s freaking AMAZING. Bless your soul.
Nina says
Loved this! So delicious and simple to make. The maple tahini dressing is divine and the spice mix on the chickpeas makes them so tasty! I’ve eaten it 3 times this week!
Thalia Mayol says
My and my husband haven been committed to going vegan and this bowl is the go-to dinner bowl! So simple, quick, refreshing and DELICIOUS!!! Oh and It’s delicious… wait did I mention that already? ? Seriously great recipe! Most of the time I add avacado because everything tastes better with avacado!
Julia says
Wow, that was simply delish! Thanks for the recipe, the tahini sauce on top was the perfect addition. I added some red cabbage as well, simply because I had to use it up and it was all really yummy with the kale. Definitely will do this again. So simple, too.
Lauren says
Even though I couldn’t get broccolini and had to sub a carrot, added quinoa, and all of it was cold by the time my husband got home to eat it, it was delicious! Definitely a keeper!
(Only four stars because I haven’t eaten it hot off the stove–yet.). :-)
Jinny says
Absolutely delicious. I added 2 beetroot which I scrubbed and quartered. The kale roasted to perfection and the chick peas and tahini sauce were amazing. Will definitely make again.
Tom says
I tried to make it but I tried to drain 450g untouched myself and of course had over a kg of chickpeas afterwards. You should say that the chickpeas should be canned and already be ready to cook… Left me frustrated with unsatisfying results. The rest was tasty though.
Hi Tom! 1kg of leftover chickpeas is a lot indeed! Why not use the leftovers & try this?
Leslie says
First time commenter here. I’m a meat eater, but was feeling like trying something new. I made this today and it’s absolutely fantastic! The spices on the chickpeas are delicious. My grocery store didn’t have any broccolini so I substituted some butternut squash. It is so damn good.
Mandakini Agrawal says
I don’t have a microwave. Will it taste this good if I boil it?
Mandakini Agrawal says
I love the idea, going to try it soon. How do you make Tahini sauce?
Esther says
This was so good!!!! Thanks for sharing.
Nati says
I forgot to rate!!!
Nati says
I loveeeeethat all the receipts are plant based because I am kosher!!! This was delishhhh and a big hit with my family. Definitely looking forward to making this again! I added avo and YUMMMMMM I’m craving more haha
Nadja Croft says
I was instantly transported to heaven with this delicious dinner! I loved the specificity with roasting the veggies and it turned out great! Thank you so much for a really great recipe!
Kali says
This recipe is perfection! I left the oil out of it completely…with the exception of the tahini, obviously. The sweet potatoes took about 10 min longer in the oven but I LOVE it! Thank you!!
Ari says
Could I sub agave for the maple?
Jess says
So confession…..I’m not vegan. I’m not even vegetarian. And….I am not a fan of blogs. BUT…man do I love yours. I’ve made several of your recipes and they’ve all been delicious! This is one of my favorites. The only question I have is….do chickpeas every really get “crispy?” The texture of mine doesn’t really seem to change all that much.
Gina Chapman says
Awesome! I added zucchini and mushrooms (because the more the merrier) and it was fantastic! I love roasting and cooking chickpeas and this spice combination was awesome!
I had a problem with my tahini sauce getting too thick as i mixed it so I gave up, but it still tasted delicious. Thanks for the recipe!
Rowena says
This recipe is mind blowing delicious! Thank you so much. Cannot wait to try other recipes.
Sandy Buckley says
Oh my! Made this last night and it is one of the best things I have ever eaten! The chickpeas—- what is there to say except “heaven?” I didnt have the tahini on hand so couldnt make the sauce topper- but I dont think it was needed. Made a bit of brown rice for the first layer and I am so in love! Thank you for such a great combination of yumminess. Sandy
Martina says
i made this tonight for dinner and was quite pleased. i wasn’t so sure about that sauce combo, but it ended up being the best part!
i swapped out yams for sweet potatoes, but i think if i made it again, i’d use yams. i also added quinoa, and cooked more broccoli than it called for. I think my oven needs to be hotter for roasting also; everything was kind of wilted, not well roasted. but overall, a pretty decent dish!
love all your recipes!
Annie says
This dish is amazing. It was so easy to make and my husband, 5 year-old, and I couldn’t get enough. Really. I love cooking and make lots of yummy things. And this is now very high on my list of favorites. Thanks so much for sharing this!
Celeste says
I just made this and it was fabulous, an absolute keeper. Sooooo good!! Thank you.
Tami says
I dont eat potatoes, could i substitute them with butternut squash?
Yes!
Julie says
YUM. This was the perfect bowl– the tahini sauce really brings it all together!
Erin says
Oh my goodness…I made this today and WOW!!! So delicious! Since the oven was on I ended up roasting the chick peas and they were like the most perfectly seasoned, crispy, healthy “croutons” ever! That maple tahini sauce…I can’t say enough about it. This is so embarrassing but I totally licked the bowl after pouring it all over our bowls. Thank you so much for such an amazing recipe!
Luke Richards says
This Buddha bowl has great flavours except two “large potato’s” probably means medium to small because I made this with large potato’s and they were raw when I first bit into them which was disappointing and off putting. Would probably taste nice otherwise :)
Maureen says
Thanks for the inspiration! I made my own version using what I had on hand and it was delicious!
Erin says
I made this and loved the veggies, but the sweet potatoes weren’t done, (and I used smaller potatoes so this was really surprising…) and I didn’t love the chickpea texture. The tahini dressing was awesome. Could I cook the chickpeas in a pot with those ingredients (and maybe some veggie stock?) to get a softer version? I have tried ‘crunchy’ chickpea recipes and it seems that they never turn out how I’d like them to be.
Yeah! I think that would work. Great idea!
Blanche says
Made this at work as an optional main course. I’m a chef in an independent living facility for seniors and they pay a monthly fee to receive a Kosher dinner every night. We revised the recipe slightly, we steamed the kale because the first time they complained it was too hard to chew. Also we used broccoli instead of broccolini. It was a big hit with the people who ordered it. Making it today and this time we’re trying fresh, raw spinach instead of kale.
Heidi says
If you want large sweet potatoes halved, this is not long enough to cook them. (unless the sweet potatoes are very small where you live). ;)
Shannon says
OMG This was INCREDIBLE! Simple, flavorful and extremely satisfying. The combination of flavors was perfect :) It warmed up my whole house roasting the veggies and was a super easy/quick meal. I can’t wait to eat the leftovers for lunch today.
Silvia Sampere says
Thanks for the recipe, this tasted amazing. We tried using spinach instead of kale and luckily it worked out well. Also, we added extra lemon juice to the tahini dressing… yum!
Korrin says
THIS WAS AWESOME!!!! Thank you for sharing. Love Buddha bowls but was looking for an alternate for all the quinoa. Sweet potatoes are perfect for this fall/winter bowl.
Edwina | Induction Cook says
Wow, this looks amazingly good. Visually it is perfect and the flavors look delicious. I will make it this weekend. I’m already starting to think about what else I could use the sauce on as well, it looks so yummy. Thanks for sharing. Now I’d better have a look at all your other recipes too!
Crystal Elston says
Love it! Made an adaptation of this for my weekly lunches and nothing so significant that it would change the flavor profile. Its fantastic, love the combination of flavors, it’s filling, and so great for fall. Healthy and earthy. Another great DS recipe!
Bec says
I’m just loving bowl meals right now – this one is great! Fantastic meld of flavors. It actually looks like it would be equally yummy cold – great for lunches!!! Thank you!
MotherTheresa says
This was an easy and delicious dish! The layering of flavors was the BEST! I love to make meatless meals and this was a hit! So colorful and nutritious ! Thank you for sharing!
Jessica says
I loved this! I only used one large sweet potato and found it to be more of another. I cut it up into 8 wedges before roasting. The tahini was a little too sweet for me so next time I’ll cut down on the maple syrup. Next time I’ll probably add a little more kale too just because I love kale :-D. The chickpeas with seasoning were so good I think I’ll start serving them that way more often with other meals.
Dawn Sagar says
So I live in Kona, Hawaii and it’s still the tail ends of summer here, so I have no desire to turn on my oven. However I took this recipe and cooked most of the veg in the crock pot (not the same as an oven roast but still quite yummy,) and pan-fried the kale until it was wilted. Still totally delicious and healthful, mahalo!
Vanessa says
I LOVEEEEE THIS BOWL. I made it a couple times last winter and have been perusing my Buddha Bowl pins for inspiration, and I came across this and remember how perfect it was! So excited to make again. PS That dressing is to die for.
Anastasia says
I love chickpea and SWEET POTATO! I definitely need to try this one. Love the spices in it!
Ashley says
Made this for my family for lunch and they LOVED it! Thank you so much for the excellent recipe!
Blanche Konieczka says
Am a chef in an independent living facility for seniors. They pay a monthly fee to receive a Kosher dinner every evening. Offered this Buddha bowl as an optional main course and only 16 people were brave enough to try it. Got rave reviews from almost every one. Had to revise it a bit, used steamed broccoli instead of roasted broccolini (was too expensive), omitted the salt and chili powder (most of our residents don’t like spicy and are on low sodium diets) and doubled the sauce because the bowls had to sit covered in a hot box and would have dried out without extra sauce. It was a bit difficult browning almost 7 pounds of chickpeas but not impossible. There were a few bowls left at the end of the evening so I brought one home for my dinner. Delicious! This will be a welcome addition to our menus! Will probably offer it once every other week if not once a week. Thank you for a fabulous and healthy recipe!
So glad everyone enjoyed!!
Mardee says
This dish was absolutely delicious. As a plant based eater, and someone who loves cooking, I’m always looking for great recipes. This one nailed it. The comfort of roasted veg, the texture and smokiness of the chickpea and that creamy sweet and nutty taste of the dressing was SO fulfilling. Can’t wait to make it again. Just bought your cookbook as well. Thanks!
Erin says
This recipe is AMAZING! I had seen “Buddha bowls” on Pinterest recently, and yours was one of the first I checked out. I went to the market that night and bought all the ingredients! I wasn’t able to find the Tahini sauce, so I used a garlic vinaigrette dressing that thoroughly sufficed! My mom and I are so excited to try more of your recipes, especially as the colder weather arrives! We are so enthusiastic about the “10 ingredients or less, one bowl or thirty minutes or less to prepare” approach! Additionally, we are active, vegan/vegetarian/gluten-free, and are so thankful to have found a website with recipes that cater to our healthy lifestyle! You are awesome!
Amy D. H. says
This is delicious! It took me a lot more time to pull it together than your estimate (I made it as written) and my sweet potatoes needed another 15-20 minutes so I pulled the greens and onions and returned the potatoes to the oven. Also, maybe it was my tahini, but I was adding hot water every time I wanted to take a bit more — it just solidified! My husband’s eating it now — he approves! My only change would be to use a whole red onion next time and maybe cut up the sweet potatoes to cook more quickly. Thanks!
Karen Kamenetsky says
I have made this dish twice and both my husband and I enjoyed it very much. It is tasty and filling. I thought it might go nicely over quinoa or rice, but it is plenty filling by itself and the combination of flavors and textures is just about perfect.
If you did want to serve it over a grain, I would cut the sweet potatoes by half or more and add the full 4 tablespoons of hot water to the sauce.
I did not have brocolini in the house either time. I subbed in yellow bell pepper the first time and red bell pepper the second. I love the tahini sauce, but I also like the way the bell pepper lightens up the dish a bit. I will The to post a picture.
Stephanie says
Can you tell me how long the dressing can stay in the fridge?
4-5 days!
Bethany says
This was delicious! I served it over farro. I discovered that I didn’t have lemon for the tahini sauce, so I subbed in apple cider vinegar and it was perfect.
Imli says
I’m allergic to sesame, any ideas about alternatives for the sauce?
Larri says
Nope, certainly not a religious statement, as the dish as is is not Buddhist appropriate, but I am sure they know how to fix that. I keep wondering where real Buddhist food is. Onion family is not what many Buddhists eat, not like everyone follows religious constraints. There are so many variations of vegetarian diets, we tend to forget others have different requirements. I will not be making this dish, but might incorporate some of the ideas in my cooking.
Malani says
Ok i’m making this tonight for dinner. I never cooked with chickpeas before. Just wanted to ask because I bought the dried chickpeas from whole foods. I already soaked them, do I boil them next and than put on the pan to roast? If so how long do I boil it?
Yes, boil them first (until soft), and then roast them!
Kym says
We added fava beans and sriracha to the tahini to add some spice. Loved the flavors & very filling!! Can’t wait to have it for leftovers!
Tatjana says
One of my go to recipes. It makes my taste buds and body so happy. Sauce is amazing, I have to make double of that and crispy chickpeas add just the right element to everything else. Love love love.
Tatjana says
It is one of my go to’s when I feel like I need to just cut out all of the junk and make my insides happy. The tahini sauce is like nothing I’ve ever tried, I double the recipe of sauce so I can just pour it all over again and again. The crispy chickpeas make the dish, wouldnt be the same without them, I love them. This recipe is delicious and keeps me full. Thanks for sharing the recipe!
Deborah says
This is very good but I would double the amount of greens or half the amount of sweet potato.
Zoe says
Just made this for the first time and totally love it. Thank you for such an amazing recipe!!
Susan says
Liked this, but found the potatoes to be better (texture-wise) when I cut them into wedges before roasting. Also, the tahini sauce was *really* sweet–next time I’d cut back 1 tbsp of maple syrup to 1 tsp.
Amy says
Oh my goodness and then some, this was absolutely fantastic!
Amy says
Was so knocked out I forgot to put in the stars…
best diets for women over 50 says
The study of middle-aged and older adults participating in a low-calorie diet showed
that those that drank two glasses ahead of chowing down lost more excess weight
than those who drank their water at other times.
Carley says
This one is a keeper. I’m in love with the tahini sauce. Can I put it on everything?
Ila says
Curious about what seasonings you are using.
Katy says
The spices are listed right there in the recipe, under “chickpeas”…
Maria says
Has anyone tried subbing tahini for PB (for a sesame allergy)? Let me know how it was!
Alex says
My gut tells me almond butter would be better!
Jessica says
Maybe try sunflower butter? I think it has a similar nuttiness to the sesame seed butter :-D
Andrea says
This is the second time we have made this for dinner! We LOVE it! Especially the sauce. I followed your directions exactly but we added rice and chicken to ours to make it go further! This is a keeper for sure :)
Gullybeans says
My daughter ate all the leftovers and asked me to make it again….I need to show her how.