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.
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!!
Kat says
Whoops, no idea how I missed star-rating this! Take two lol
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 :)
Peanut sauce would be another option! Hope that helps!
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.
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.
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.
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.
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 ?
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!
Luci says
Forgot to leave 5 stars with my previous comment!
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!
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
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
Thanks so much for sharing this, Ann! So glad you liked it and we are honored to be one of their faves! xo
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!
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??
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!
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. ?
Thanks for sharing, Beth! We’re glad you still enjoyed the recipe!
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!
Yay! We’re glad to hear that, Sia :D
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.
Yay! Glad to hear that, Anna!
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!!!!
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!
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
Madison says
I made this and it tasted like dirt.
Elyse says
I just made this and it’s so delicious ?. It my dinner for tonight and then lunches for the week.
Yay! Glad to hear it!
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!
Melissa says
Once lemon is metabolized in the body, it is very alkaline. :)
Complete opposite of vinegar!
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!
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!!
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.
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…
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!
Hah! We’re so glad you enjoyed the recipe, Amy!
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!
Great! Thanks for sharing, Rachel!
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.
Pieter says
Step 3 has me confused. ‘remove from oven’ do I remove only the broccolini or also the sweet potato
Both, yes!
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!
It sounds like they may have just required a bit longer in the oven, Peggy!
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!
Dana says
Very tasty, thank you! I wilted spinach instead of the kale. Sauce really makes it. Even my picky daughter loves it.
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!
Glad you enjoyed it, Ang!
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.
Sabrina says
This was so good and our 1 and 3 year olds loved it too! Thanks for sharing.
Whoop whoop!
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. :)
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!
Thanks for sharing your recipe changes, Steve! We are so glad you enjoyed it!
Lauren Triplett says
Love it. Will be making this regularly. Thanks for another awesome recipe Dana, your my go-to food blogger.
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 ??
Glad you enjoyed this dish, Lisa!
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!
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).
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!
Marti says
could I use butternut squash instead of the sweet potato?
Yes! That sounds delicious, Marti!
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/
Yay! We’re glad you enjoyed it, Sharlene!
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.
Bibiana Garcia says
So easy and tasted amazing! Will definitely make it again
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!
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
Great sub, Stevie!
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! :)
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!
Yum! Thanks for sharing your additions, Linda!
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!
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!
We’re so glad you and your husband enjoyed it, Allegra! Thanks for sharing!
Nastasia says
I made this with pumpkin instead of sweet potatoes- so delicious. Hubby loves it too.
Glad to hear it! Pumpkin is a great idea :D
Sharon Nichols says
I substituted peanut butter for the tahini. Delicious!
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!
tracy lynn says
stunning…healthy…beautiful..
i’ve made this twice so far…
love it…
thank u for posting…
♥
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.
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.
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!
Pamela says
I LOVE THIS BOWL! I have made it twice in the past couple of weeks. Love, love, love. Thank you for sharing!
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!
Aleks says
This tastes absolutely disgusting.
Stephanie says
I just made this. It tastes soooo good!!!! The right amount of savory and sweet from the dressing .. thank you!
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.
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 .
Lynn says
I have no tahini – do you reckon some sort of nut butter (cashew?) would work as a substitute?
Yes, cashew will work but will obviously have a different flavor!
Kay says
Hi sounds great. Never thought of roasting chick peas! Is this meant to be served cold or warm?
Hi Kay! You can have it warm or cold!
Carly says
Love this dish – the combination of spices for the chickpeas, and the flavours from the tahini sauce is devine!
Beth fredette says
Love this bowl thank you!!!
DH says
At first I was out off by all the ingredients and the long method but it was actually pretty straight forward and relatively quick. And really good!! The tahini sauce take it it over the top! I used half the amount of ground chilli and it was still pretty spicy for me! But I loved that it’s loaded with vegetables and it made broccolini actually taste good haha! Definitely will make again and would definitely recommend.
Karen says
Outstanding! Made for dinner tonight after having a similar dish at a local restaurant. My husband said this was even better. Doubled the recipe and also added some quinoa for a little extra protein. Everyone loved it!
Gina says
This was the first recipe of yours I’ve tried Dana and it was so delicious!! I made it for my family of 5 because I wanted something healthy and unprocessed and it was so simple but so satisfying!! The tahini dressing was delicious. And I topped it off with some hemp hearts for added protein. Thanks for sharing!!
Linda says
This is excellent! Thanks for a great recipe.
NXP says
So delish. Will make again. I added nutritional yeast to the chick peas.
Katrina says
This recipe did not take long to prepare–from chopping to table–under/right at around 1 hour, I’d say. An easy way to give your body the veggies it craves–my husband and I didn’t even miss the meat! The sauce really pulled everything together (though I was double-guessing it when I taste tested it while mixing). Thank you for sharing your simple, easy, and delicious recipes!
Amber says
This is one of my all-time favorite recipes but the time is misleading. It’s 25 mins oven-time but with all the chopping and prepping it actually takes about an hour to prepare. And I’ve made it a ton of times. Just FYI!
Kameron A. says
This is by far one of my favorite recipes I have made in awhile! Hats off to you chef – thanks for another fabulous MUST HAVE meal!!! I cannot wait to make this again… and again… and again!!!
Katie S says
My friend would not stop repeating “this food is SO good.” She works online in the evenings and kept getting Skype calls between bites and was getting “angry” at people because she wanted to keep eating ? The husband loved the flavors too. Needless to say we will be making this again!
RSandhu says
I wanna make this tonight – I have everything BUT the ingredients for the tahini sauce. What can I use in place of it?
Hi! You could try using hummus and omitting the maple syrup, or use peanut butter instead!
Michele says
This is fantastic! Well, actually I haven’t eaten it yet, still cooking but I smells fantastic. What could be bad? But… the real star of this recipe is the sauce. Oh my goodness. There may not be any left to put it on the bowl. I’m pretty sure it will go on most things I make moving forward!
Donna says
This was delicious, even with vegetable substitutions. I used portobellos and zucchini instead of brocolini and kale, because that’s what I had, but intend to make this in many variations this fall. I love the tahini sauce. Thanks!
Liz says
This was super delicious. It didn’t look as pretty as the picture here, but was so simple to make. Will definitely make it again.
Allison says
This really was tasty though I would recommend cubing the sweet potatoes rather than halving than cubing after cooking – for me they were still a little raw when done following the instructions (had to put them in on there own for another 10 min) Otherwise this was marvelous!
Kaylee says
This was really really tasty and simple! I followed all the directions exactly, but the only thing is I needed to bake the sweet potatoes much longer. I did double the recipe so that might have been why the cook time was a little off! Thanks so much, I’ll definitely make it again!!
Kath says
I just finished making/eating this and followed your recipe exactly as written. What an incredible meal! My boyfriend and I have the happiest tummys on the block. We will be making this again and again!
Twistygirl says
I just got your cook book I love it, Lots of pictures I can;t wait to dive right in. 1st on my list is the Banana Chocolate Pecan muffins…….
Brooke says
Can I substitute the sweet potatoes in this recipe with Japanese sweet potatoes?? Lol this may be a no brained, but I’ve never tried Japanese sweet potatoes before; and I have a bunch in the house at the moment.
Hi! That should work!
Brooke Stanton says
Maybe it’s because I used the whole amount of coconut oil in the first step ?.. but the Japanese Sweet Potatoes were a bit mushy and dull tasting. I’ll definitely try normal sweet potatoes next time !
Ps- I love how this sauce tastes!!
Brittany says
This recipe is seriously the BEST! My boyfriend who dreds veggie night was begging me to give him the rest of my bowl. The all the flavors are delicious
Sheila says
I made this the other day for hubby and I, and we are in LOVE! This was my first time using a minimalist baker recipe and I’m officially hooked (we’re fairly new to the plant-based lifestyle). The plethora of flavors were just out of this world and complimented each other so well. The instructions were very easy to follow, and I was impressed that it came out so well on my first try. Usually something goes wrong the first time, but this was great! We added some quinoa at the bottom of our bowls as well. Tonight’s dinner will be the garlicky alfredo sweet potato noodles. Thanks Dana!
Ellen says
This was delicious. I used regular broccoli since I couldn’t find broccolini. I’m very new to eating vegan. I don’t enjoy the soy “meats” and I have no time for recipes that take all day to prepare. I’ve already made this twice in 2 weeks! This is a really good and satisfying meal for newbies.
Cynthia Garofalo says
I made this tonight and my daughter and I just loved it. It’s definitely a keeper. The combination of the chick peas with the roasted vegetables was delicious. I added a whole red onion and will add more veggies the next time for leftovers for work lunch. 5 thumbs up and five stars!
Barb says
I’m having a problem printing your recipes. My page display is always blank. Do you have any idea why? So, many of the recipes good delicious and I would like to have a printed copy.
Barb
Nancy says
I’ve made this twice now, I love, love ,love it. Thank you
Kristin says
Wooh! I finally made this for my mom and it was perfect! ☺️ I usually have roasted broccoli and peppers every night but really loved this somewhat different Buddha bowl. For the bowl: I steamed the broccoli instead of roasted (to change up the cooking texture) and omitted the kale. Otherwise, I left everything else the same and it was lovely! This was the perfect bowl to help with a stressful day, and I’m really glad I finally made this one. Thank you Dana! ?
Jean says
Delicious and filling. Leftovers were fantastic cold or reheated.
Meghan says
This is my favorite go-to Buddha bowl. The chickpeas are so crispy & tasty. The whole bowl is just scrumptious.
Campbell Smith says
Hi there! I cannot wait to make a batch of this for the week to put into my rotation of bowls! I am allergic to sesame and nuts and that unfortunately means no tahini sauce for me. Any ideas on alternatives rather than just eating it dry? Thanks in advance!
Agata says
Made it and its amazingly delicious. And I’m a very fussy eater!!! Thank you so much I will be preparing this often!