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.
Jennifer Seigal says
can you post where to buy the bowls you used for this?
I believe it was West Elm.
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!
Whoop! Thanks for sharing, Mollietee!
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
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
Irene says
Kid and husband approved! Entering this into our recipe book!
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.
Karoline says
This has become a regular family favourite since going plant based. It’s easy, nutritious and delicious.
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.
Aw, we love that! Thanks for sharing, Helen!
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.
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
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
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!
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!
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!
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.
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 . :)
We’re so glad you enjoy it, Liza! Thanks for sharing!
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!
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.
So great! Thanks for sharing, Mckenna!
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.
Weezie says
This recipe was easy to make and was so tasty and delicious! Will be a mainstay in our house! Thx.
Tom says
Fantastic. The chick pea seasoning is on point. The other thing I did was add another tablespoon of maple syrup.
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!
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!
Yay! We’re so glad he enjoyed it! Thanks so much for the lovely review!
Kay says
Super simple and really tasty. I added rice to it. Even my non-vegan husband devoured this.
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.
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.
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!
Wonderful! Thanks for sharing, Savannah!
Lori Mann says
Make this all the time,delicious!
xoxo!
Eve says
Delicious and easy! The recipe says three servings but it was too good to split three ways!
xoxo!
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!
Yay! Thanks for sharing!
Susan M Brennan says
I forgot to say – I add cool cucumber on top as a garnish – was lovely.
Alayna Fischer says
Would this work as a meal prep for the next day?
I think so, yes!
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!
We’re so glad you enjoy these recipes, Abigail! Thanks so much for the lovely review!
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.
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
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
We’re so glad you enjoyed it, Dianna! Thanks so much for sharing!
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.
Whoop! We’re so glad you enjoy our recipes, Tara! Thanks so much for sharing =)
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.
Yay! Thanks for sharing!
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!
Hi Beth, they are canned. We used a 425-g or 15-ounce can. Hope that helps!
Barb says
Is the kale to be crispy or just wilted?
wilted.
Barb says
Should I rip/chop kale to bite size pieces before roasting?
Yes! We would recommend that.
Tom says
This was really good! I’ll probably opt to make my own tahini next time. I also substituted broccoli for the broccolini.
We’re so glad you enjoyed it, Tom! Thanks for sharing your experience!
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!
Whoop! Thanks for sharing, Tiziana!
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!
Yay! Thanks for sharing, Heather! xo
Cordearo DeHerrera says
Love it! Have made it 4 times now ♥️
Yay! We’re so glad you enjoy it, Cordearo! Thanks for sharing! xo
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!
Yay! Thanks, Shelby!
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
Great! Thanks, Edith!
Rupali vaidya says
This is very new try for me . i am going to try it for my daughter. Thank you for sharing.
Enjoy!
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!
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
Daphney says
So happy with this meal. Delicious, beautiful, and the whole family enjoyed. Thank you! So many great flavors.
Yay! So glad to hear everyone enjoyed it, Daphney! Thanks so much for the lovely review! xo
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!
So glad you enjoyed it, Angela! Thanks so much for sharing! xo
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.
Thanks for sharing, John!
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
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
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.
So glad you enjoyed it, Julie! Thanks so much for the lovely review! xo
Caroline says
THIS IS THE BEST AND TASTIEST
I’m so bad at cooking but want to eat healthier and this was so ez and cheap
Love it
We’re so glad you enjoyed this recipe, Caroline! Thanks for the lovely review!
Stanislav says
That’s awesome! Absolutely balanced and tasteful!
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
Thanks for sharing, Elaine!
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.
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 :)
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
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.
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.
Kim says
Great recipe! Although I found the chickpeas ended up very dry, is there something to prevent that?
You can cook them for less time!
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 ??
Thanks for sharing, Liz!
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 ?
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!
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
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!
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
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!
So glad you enjoyed it, Lauren! Thanks for the lovely review! xo
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!!!!
Thanks so much for the lovely review, Jordan! So glad you enjoyed it! xo
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 ?
Thanks for sharing, Liz!
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!
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.
What about cashew butter, or this dip?
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
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!)
Thanks for sharing, Cherry!
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!
Yay! Thanks for sharing!!
Chad says
Great recipe! All out of maple syrup, could I swap out for honey?
That should work! Let us know how it goes!
Brian says
I haven’t made it yet but can the oil be substituted for anything else?
Hi Brian, we would recommend referring to our recipe for Oil-Free Roasted Vegetables which can be used as a guide.
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
Yum! Thanks so much for the lovely review and for sharing your modifications, Simone! xo
David Miller says
This was amazing! The Tahini sauce brought the dish together. Super easy to make – we added chicken breasts to ours.
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!
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!
Thanks, Mackenzie!!
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.
Anya says
I made this with a cooking group a few minutes ago. Everyone loved it. It’s crazy good! That sauce!!!!
Thanks, Anya!
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!
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.
Whoop! Thanks for sharing, Paige!
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 :)
Kathryn says
Forgot the stars!! 5 stars
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.)
Thanks, Shannon!
Cath says
Made this but substitute some ingredients for what was in the cupboard. Yummy
Maren Blid says
This tahini sauce is amazing!! I don’t want anything else on my Buddy bowls! This was around four months ago.
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
Stacey says
I love this recipe! Even the leftovers are great the next day!
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
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:)
Thanks, Melissa!
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. :)
Wow, you are super mama! So glad you enjoyed this recipe! Thanks for the lovely review!
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!
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.
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.
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.
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!!!
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!
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
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!
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
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.
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!!!
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?
We think it would be delicious with our peanut sauce. Hope that helps!
Nile says
Hey I used almond butter as a tahini substitute and it was lovely! Still mixed it with maple syrup, lemon and water. SO GOOD!
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 ;)
Debi says
This is the first recipe I have loved with tempeh. The sauce is delic!
Harold Bowden says
I do not see tempeh listed as an ingredient?
Jaime Vogt says
My 6 year old loves this and it’s fun make
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!
Aww thanks so much for your kind words, Hallie! Greatly appreciated! xo
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 =)
More water and/or lemon should do the trick! Hope that helps!
Aparna Sharma says
5 star recipe!
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!