Sweet Potato Chickpea Buddha Bowl

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

One might assume by calling this a “Buddha Bowl” I’m making some kind of political or religious statement, when in fact, I am not. I just like giant bowls of food.

A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

That’s my kind of dinner. Let’s do this!

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

Origins of The Buddha Bowl

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

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

I first heard of Buddha Bowls somewhere within the vegan community and personally understand them as a big bowl of plant-based goodness, which is precisely what this recipe is!

What started off as a mission to make a chickpea breakfast skillet turned into a sweet and savory dish that would satisfy vegans and meat-eaters alike.

Plus, it’s simple – requiring just 30 minutes. And it’s ridiculously healthy – loaded with four kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that’s so good you’ll want to put it on everything.

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

It all starts by roasting your vegetables in the oven. While those are baking away, simply sauté your chickpeas to crispy perfection and whisk up your 3-ingredient tahini sauce.

All that’s left to do is put it all together and take your taste buds to flavor town.

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

This bowl is literally all I’ve been craving since perfecting this recipe. It’s:

Savory + Sweet
Subtly spiced
Incredibly satisfying
Seriously healthy
& Packed with flavor

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

If you give this recipe a try, let us know how you like it! Leave a comment, share it, and rate it – it’s super helpful for us and other readers.

And as always, don’t forget to take a picture and tag it #minimalistbaker on Instagram. We love seeing what you cook up. Cheers!

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

Want More Bowl Ideas?

Sweet Potato Chickpea Buddha Bowl

Flavorful, filling, 30-minute Buddha bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.
Author Minimalist Baker
Healthy Sweet Potato Chickpea Buddha Bowls beside a bowl of tahini sauce and skillet of chickpeas
4.89 from 469 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Course Entrée
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 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


  • 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)


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


  • 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.



*Nutrition information is a rough estimate calculated with sauce.

Nutrition (1 of 3 servings)

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

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My Rating:

  1. Lara says

    This recipe is SOOOOO good! We make it all the time and you can literally swap out any ingredients you dont have/want, and add even more veggies! Also gave me a good way to use tahini. Amazing.

  2. Bridgid Bergstrom says

    So delicious! My kids love assembling their own bowls! We add rice and usually do broccoli instead of kale.

  3. Lisa says

    This wonderful dish has become a regular in my rotation. So easy and delicious. I did it as a meal prep to take to work and it tastes great reheated. The sauce hardens in the refrigerator so I only used the sauce the first day. The dish is amazing even without the sauce! I prepared it pretty much as directed, but added more broccoli and will add more kale next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lisa! Thanks for sharing! If you add a bit of water to the sauce the next day and mix again, it should get back to the consistency you’re looking for. Hope that helps!

  4. Julie says

    This was so delicious – the flavors, the textures – so filled with goodness! Thank you for such a delicious, nourishing recipe!

  5. Jodie Spencer says

    This was delicious and seemed very healthy. I would recommend cutting the sweet potatoes into smaller chunks before baking. Also I baked all the veggies a little longer than recommended. I am so happy to have discovered Tahini dressing. I think I will use this in many foods. Thanks for the recipe!

  6. Coral says

    This recipe is incredible! I do add a little more salt than it calls for as I am going along. I also bake the sweet potatoes longer than called for, as our sweet potatoes tend to be pretty large in N. CA. Sometimes we add steamed, diced beets (or diced chicken breast if we’re ok with it not being 100% vegetarian). This is such a flavorful and healthful meatless meal option. Thank you, Minimalist Baker team!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Coral! Thank you so much for your kind words and lovely review! xo

  7. Katie says

    Love this meal, have made it a handful of times and recommend it to friends and clients (I’m a dietitian). My meat-loving boyfriend loves it too! Just a really satisfying bowl with so many different textures and flavors.
    I’ve subbed/supplemented the chickpeas with cubed tempeh and that turned out well too!

  8. Taylor says

    This is a staple recipe for me – have been making it for years! Such a delicious and filling lunch or dinner.

  9. J. Yoon says

    I used to go to a Zen Buddhist Monastery (all the monks were Western / Caucasian except for the head monk, who was Japanese). Sometimes the visitors could eat with them for lunch. Everyone got one giant bowl (no plates) and scooped all the food into the bowl. So most likely, the name of “Buddha Bowl” is referring to the bowl of food that Buddhist monks eat, not the belly.

  10. Brooke says

    This is delicious as written, so the original recipe always forms the base. I usually add pickled onions, butternut squash and cabbage. I’ve put it on a bed of rice, rolled in a tortilla, added to a salad and served it as a side. Perfect whole food plant based meal.

  11. Kate says

    I make this at least once a week. It’s a go-to favorite especially when I need to clean out the veggies in my fridge! I put my own spin on it each time (subbing curry powder for turmeric, adding cabbage and/or carrots), and each time its delicious!

  12. Scott Burditt says

    I’ve made, and loved, this Buddha bowl several times. This time I added your idea for roasted cabbage (just arrived in my email today, thank you). I also added less-than-parboiled, organic green beans. I subbed a shallot for the red onion. I could eat this all the time. Love it. Thank you!

  13. Mia says

    Thanks for posting! It was delicious! My modifications:
    -Added mushrooms and fresh garlic to the chickpeas and accidentally forgot a lot of the seasoning on the chickpeas, but they are still delicious and I’m sure they’d be even better with all that seasoning ;)
    -Used black /”forbidden rice” as my base.
    -Added lemon zest to the brocolini and tahini sauce cuz why not?
    -Didn’t want to deal with the kale but I’m sure that’s tasty as well.

    The black rice and mushrooms really pull all the flavors together deliciously.

  14. Lindsey Miller says

    SOSO yummy! The colorful pan of roasted veggies was so satisfying. Never have had tahini before and the sauce was amazing! Will make again. Thanks for the amazing recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lindsey! Thanks so much for the lovely review! xo

  15. john deer says

    I’ve always felt alone, ever since my wife left and took the kid I have been looking for something to fill the gap in my heart.

    For years I haven’t felt love or affection, I don’t like living. After hours of research I found this Buddha Bowl and it has changed my wife.

    I’ve been eating it every night and it makes me so happy. I gave my Ex wife and now she wants to get back together.

    If you need someone back in your life, give them this.

    It is magical.

  16. Nans says

    My daughter-in-law loves its recipe and she recommended it for me. Can you tell me is there any way to reduce the sodium content. I really would love to try it!

  17. Chris says

    Great recipe with easy clean up! Perfect for Sunday night meal prep. I’m not always a meatless eater, but this is a go to when I feel like I need more vegetables in my life. Very satisfying.

  18. Marian says

    Wonderful recipe, added feta, beetroot and authentic tortilla chips. Thank you for posting. This is our second time having this

  19. sevara says

    what a creative way to eat vegetables!
    who thought tahini, lemon juice and maple syrup could taste so good together! yumm
    – sweet potatoes turned out slightly crunchy in the middle (maybe they were on a thicker side)
    next time wil cut them thinner, so they bake through fully

  20. Amy says

    Delicious! My whole family ate it, and they are picky eaters. To be fair, I let them have some rice in their bowl. I used broccoli instead of broccolini. We didn’t have tahini paste at our local grocery store, so I used peanut butter instead, and it was fabulous. Will definitely make this again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rachel. 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

  21. Carol Zichella says

    This was beyond delicious! The combination of the sweet, the greens, and the warm savory from the chickpeas and the sauce just made it all that much better! This is a keeper that I’ll definitely be making often! PS.. I tagged you on Instagram!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Kim. We are so glad you and your kids 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

  22. Mafalda Braga says

    I used butternut squash instead of sweet potato. It was really good and easy as a weekday dinner. The sauce though, it’s absolutely delicious!!!

  23. Sarah Strom says

    I’ve made this several times and everyone in my house loves it! I have topped it with avocado on occasion simply because I had it on hand, but not because it needed anything more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we used canned (cooked) chickpeas. If using dry, they would need to be soaked and then cooked.

  24. Jeannie says

    SO GOOD! I made mine with zucchini instead of brocolini and instead of the tahini I used half almond butter and half plain yogurt :)

  25. Lisa says

    This was an absolutely delicious meal – flavorful, filling, and so easy to make. I anticipate this becoming a staple in our house. Thank you!

  26. Tara says

    This is one of my FAVORITE staple recipes. So easy and turns out perfectly every time. The sauce is the biggest rockstar! Please never take it down or change it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for the lovely review, Tara. 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

  27. Nola says

    It was Heaven in a bowl!! My daughter’s were intrigued by the smell of the sauteed chickpeas, which drew them to the kitchen long with the sound of my crunching and moaning while eating up the roasted kale. From that point on, there was no turning back, we fully committed to the experience, each making their own variations. One choosing wild rice and added examine. She’s allergic to peas so I substituted it for tofu roasted like the peas except in the airfryer. The other using Brown rice, I used car to. We have a new, healthy family favorite!!

  28. nancy says

    I’m a little unsure as to the amount of lemon juice. Both the metric and U.S. Customary say .67 lemon – .67 oz or grams or 2/3 of a lemon??

  29. Diane says

    What a great recipe! Simple and includes the staple ingredients that you will have at home. And if not, easy to substitute something else. My husband loved it. I cut the sweet potatoes in cubes and served on a small bed of rice. Very filling. Will definitely be a regular in our household.

  30. catherine says

    I love this so much! I have just changed my diet to kinda pescatarian, kinda vegan, and trying to kill my sugar addiction. I have subscribed to several different box plans but they are either too complicated, take too much time, or too expensive. Buddha bowls seems to be a perfect fit for me.
    This one gave me all the flavors, textures, and colors I crave for my diet. PLUS it was absolutely delicious. I was uncertain about exactly what the sweet potatoes were supposed to look like on the pan and my store did not have broccolini (seasonal?) but this was so filling and satisfying-bravo! And thanks for the hookup-I think I am in love!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy this one, Catherine! Thanks so much for the lovely review! You could sub another veggie such as broccoli or cauliflower.

  31. Jen says

    We used Japanese sweet potato which made for it being too dry tasting I think. Otherwise, the spiced chickpeas were fantastic and you can never go wrong with tahini sauce. We doubled the batch of chickpeas and spices cuz we just knew they would be amazing. Glad we did. We want to try it again with garnet or other more moise sweet potatoes.

  32. Amanda says

    This far exceeded my expectations! I was just looking for a bowl recipe based on what I had at home, and this was delicious!! I added quinoa and avocado, and I also cubed the sweet potato Before baking so it would cook faster. The dressing worked so well with all the flavours. The kale crisped up in the oven and was so much easier (and tastier!) than massaged raw kale. I’ll be adding this to my weekday meal rotation!

  33. Neelima says

    Wow, I just made this for dinner and it was sooo good! It’s a treat for the eyes (all those colours) and the palate (love the sweet and savoury and the different textures)! Another keeper – thanks so much for all this treats you keep churning out :D

  34. Melania Barrantes says

    This bowl is great, easy to prepare and delicious
    I’ve done it couple of times and is been always well received 😂👍🏻
    I added spinach as I didn’t have kale and it was nice too!😉
    Thank you for the wonderful recipes ❤️❤️

  35. Caitlin says

    These bowls are a mainstay in our house! I’ve probably made the recipe a dozen times. The sauce and the seasoning on the chickpeas are phenomenal. I suppose It depends on how much oil you use and the size of your sweet potatoes, but I cook the vegetables for nearly twice as long as the recipe calls for. Now I start by roasting the sweet potatoes alone for 20-25 minutes and then add the rest of the vegetables as listed in the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Caitlin! Thanks so much for the feedback. Feel free to use smaller sweet potatoes if you’d prefer for them to cook more quickly.

  36. Laura says

    Life changing! You can literally make it your own. I did sweet potatoes and russet potatoes because my husband doesn’t like sweet potatoes. I also added avocado and red cabbage to add more color. The sauce is so easy to make and so good! ( I found mine at Vons in the peanut better/bread isle :)
    Also! If the tahini you buy is already too runny, you might not need all that hot water. The first time I made it it was too runny and diluted. The second time I used reg. Temp/cool water for mine and it turned out great 👍🏼

  37. Priscilla says

    I love this recipe SO much! It’s basically a staple in my weekly selection. This is my favorite way to make chickpeas as well! My dad (who isn’t a big veggie eater) even likes this bowl. I really appreciate all your recipes (especially this one!!!). It makes it so much easier for me to put wholesome meals together when it’s so simple and yummy :) Sometimes I serve this bowl over quinoa and it’s delish!

  38. Laura says

    My family loves when I make this (and I love that they love it, I mean how healthy is this dinner!) The chickpeas really do it for me in this recipe. We’ll also often throw in some tofu too.

  39. Emma says

    Love this recipe! I have made this so many times, it’s easy to fill up a sheet with veggies and have a healthy dinner ready. The tahini sauce is awesome too

  40. Rebecca Shoemaker says

    One of our go-to recipes for meatless Monday. This time I used purple sweet potatoes and shaved brussels sprouts instead of broccolini because that’s what I had on hand. Still 10/10.

  41. Nadia says

    This was definitely yum and I love how well all the flavours went together. I ended up steaming the kale and broccoli since I didn’t want to keep opening and closing the oven. May have burned the onion since I threw it in with the sweet potato, but it came out very sweet so no regrets there. Thanks for this great recipe.

  42. RJ says

    I’d telling you this since I’d be furious. A man named Stephan Nelson “adapted” (read: copied) your Sweet Potato Chickpea Buddha Bowls recipe in a book he’s selling on amazon. I’m not going to include a link (since I don’t want my comment to be blocked). But you can search it:

    Nelson, Stephan. Plant-Based Diet: How to Lose Weight, Improve Your Health and Make Plant-Based Diet a Lifestyle: 30+ Delicious and Easy to Make Healthy Recipes . Kindle Edition.

    It’s in his table of contents as buddha bowls. He credited it as being “adapted” from your site, but I don’t see official permission anywhere.

  43. Mark says

    Delicious! Another great recipe. One quick super-specific question. I have a sesame allergy (no tahini for me). I subbed a parsley/yogurt/lemon sauce instead. Any other sauce recommendations for this bowl and others like it?

  44. Z says

    super tasty!! I didn’t have any kale so i served it over fresh chopped spinach instead. also served it alongside avocado and quinoa. so excited to enjoy the leftovers tomorrow! :)

  45. Clare Turner says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  46. Jackie Ringrose says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. Sushma says

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

  48. Rosy Sunshine says

    This was absolutely delicious! I made brown rice but ended up not using it. I used larger sweet potatoes and cooked them an additional 15 minutes. I also used a tad bit more maple and lemon in the tahini sauce. Yum!

  49. Caroline says

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

  50. Cristy says

    This is the best thing I have made in a long time. Sooo much flavor. The kale, the spices on the chickpeas, the maple tahini. Love.

  51. Ana says

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

  52. Foisol says

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

    Anyway, good Budai Bowl recipe here!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  53. Angela says

    Thank you so much for your website. I have used your recipes for years…especially when I was first entering my journey towards a plant based diet.

    I loved the Buddha Bowl. So very yummy!

    Sending love and gratitude,


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  54. Asante says

    We loved this! Thank you for a quick nutritious recipe.

    Try adding grilled haloumi which rounded up the mediterranean theme of this Bowl quite well.

  55. Ivy-n-Trev says

    Delicious! We eat this at least once a month, sometimes twice! Just a tip, We ran out of tahini a little while ago, and had to scramble to replace it (ended up using 1/4C Almond butter) in the sauce the last time we made it, and it actually turned out awesome! Still like the unique nutty flavor the tahini gives a little better, but almond butter is definitely a decent substitute! And if the tahini sauce is a little too strong or unique a flavor for you, try almond butter before you give up on this delicious recipe!

  56. Annais says

    So easy and delicious. I roasted the sweet potato in cubes and opted to roast the chickpeas in the oven rather than cooking them on the stove. Still turned out delicious and the tahini sauce is to die-for. Thank you for such a nutritious, easy lunch/dinner option!

  57. Emma says

    Love this recipe! Honestly so delicious. I subbed fresh 50/50 spring mix for the roasted kale to give it a fresh pop and used regular broccoli since the store didn’t have any broccolini. I also doubled the sweet potato amount I roasted because I like them. All the ingredients tied together so well – the jamminess/unctuousness of the baked red onion really unified the dish. Highly recommended :)

  58. Samantha says

    One of my all-time favorite recipes, I’ve made this so many times! It’s always a hit. I sub almond butter for the tahini and its amazing!!!! Tonight I did Japanese sweet potatoes instead and it was sooo yummy

  59. Kedi says

    Wow…I think I’ve made this five times in the past week. This has become my favorite recipe ever. I use red pepper flakes instead of chili powder and honey instead of maple syrup because that’s what I have on hand. I honestly go to bed thinking about this recipe.

  60. Sana J says


    My biggest problem with Buddha bowls is that I never know where to start and how to assemble them…..this recipe makes it seem so easy.

    I screwed up the chickpeas and they were just shy of crispy, but even despite that, holy CRAP this was a delicious lunch. I left out the onion and added some butter mushrooms, and everything just worked so beautifully together…..and don’t even get me started on that lovely, lovely dressing.

    Thanks again for making me feed myself like a proper grown up :D

  61. Hayley says

    This was so so so delicious! I swapped out onion and did sliced baby portobello instead and just put them in when I added the broccolini. Also when I made the dressing I added some coriander and then-hear me out-a splash of Italian dressing which cut some of the bitterness for me and it was really good. Thanks so much!

  62. Emily McIntosh says

    This was amazing! I added a 1/2 cup or so of cooked quinoa because I had some in the fridge to use up. My husband and 3 year old son both loved it. Will be in our regular rotation for sure!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  63. Bernard says

    Made this, I’m a single guy so it was good for 2 meals. Didn’t have broccoli rabe, roasted carrots and cauliflower w/ the sweet potato, put all that w/ the chickpeas over fresh spinach, so it was like a warm salad. The combination of flavors was incredible, and it will be a go-to for my vegetarian self.

  64. Vera says

    I made this recipe by Chopping the sweet potatoes small squares and sautéed in cast iron until golden. Then I added the remaining veggies. I feel it is faster and less use of so many pans. I used spinach and Swiss chard because I didn’t have any kale. It tasted awesome !
    I love rice, so I ate it over brown rice. Yes so many starches. ;)

  65. Sarah says

    Just made this now – and devoured it!! So delicious, easy to throw together, and truly takes little effort to make (aside from chopping veggies). I did not have garlic powder on hand for the chickpeas but used all the other spices listed and they were amazing. The tahini sauce is a must!! This would be super easy to adapt to other veggies – cauliflower would be great here as well as some carrots or regular broccoli. Don’t even think, just make this now. It’s so hearty, healthy, and flavorful. Thanks for a wonderful recipe.

  66. michelle says

    Hi! I made this recipe as instructed-the only change I made was using broccoli instead since I happened to have it. It came out wonderful! All the vegetables are so flavorful! Especially flavors of the roasted kale and red onion.The chickpeas and dressing are also so delicious. My husband also really enjoyed it. Making again tonight :) Thank you!

  67. Courtney says

    This was so FRICKIN delicious! Usually when I follow recipes, I have to add more seasoning, but this was perfect. The only thing I did differently was I used hummus instead of making the tahini sauce (because I love hummus). I didn’t mean to eat the whole thing at once, but hey stuff happens.

    I will be making this again very, very soon.

  68. Christine Cullen says

    Just made this and it is sooooo good! I used spinach instead of kale and broccoli instead of broccolini but kept everything else the same. Absolutely love it!!! Thank you!

    • Brittany Winn says

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

  69. Lindsey says

    This is one of my all-time favorite meals! So easy to make, and delicious every time. I’m a big fan of sauce, so I always make extra. I typically roast the veggies and chickpeas for a bit longer that the recipe calls for – just depends on how small I’ve cut up the veggies or how dry the chickpeas were after draining them. Also, I sub in veggies I have on hand – last week I roasted frozen cauliflower instead of broccoli and it was delicious. This week I’m back to broccoli because that’s all that was in stock at the store.

  70. Amber says

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

  71. Lily says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  72. Leslie Saul says

    The bowls were delicious but the 5 minute prep time is very inaccurate. It assumes that all of the vegetables are already washed and chopped. Actual prep and cooking time was one hour and 15 minutes.

  73. Kimberly says

    Wow I was really surprised by this recipe!! Really easy to prepare, delicious, comforting and healthy. No kidding. I’m printing this recipe as I type. The only thing that I did different was season a grip load of raw spinach with minced garlic, tomato, salt and a little olive oil, which I added to the bottom of the bowl. I too added a bit of salt to the dressing and a little extra lemon and water to thin it out. AMAZING. Thank you!!

  74. Helga says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  75. Christine says

    This was really good! I was a little nervous that it wouldn’t be filling enough without a grain base like rice, or quinoa. But we’ll never know because it was so yummy I ate it all in one sitting anyway ? I didnt have broccolini so I just added extra kale. That’s right I ate an entire can of chickpeas, 2 sweet potatoes and a full bunch of kale tonight. Yum!

  76. Vera says

    I used only my Cast iron skillet to make all. I chopped the sweet potatoes and half onion and added olive oil until they were soft inside and grill outside medium high heat.
    I added arugula as well. The sauce I love, but to me it needs salt. That is all!
    All my family and I have 5 girls loved this dish and was so easy.
    Make some basmati rice and added more chopped red onions and cilantro on top.

  77. Donna says

    This was a really tasty bowl. I didn’t have brocollini so I used cauliflower and instead of the recommended sauce, I adapted the tzatziki sauce recipe on this website using yogurt.

  78. Donna says

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

  79. Lauren Borawski says

    This is one of the best meals I have ever made! Substituted broccoli for broccolini and white onion for red onion because that’s all I had on hand. Love it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  80. Kristy says

    This has become a dinner staple for us. My partner is new to being vegetarian and is picky when it comes to using beans and leafy greens. He loved this and requests it often. The sweet potatoes always take longer to bake for me so I start them about 20 minutes before everything else. And we always make extra of the sauce because it is DELICIOUS. Thanks for a great recipe!!!