This vegan Buddha Bowl with sweet potatoes, quinoa, veggies, crunchy chickpeas and creamy tahini sauce is healthy, high in protein, totally delicious and easy to make! A colorful nutrient-rich veggie bowl for lunch or dinner!
Vegan buddha bowls are healthy and delicious!
I love vegan bowls because they are so versatile and healthy. They fill you up, provide all the nutrients and just taste good every time! You can put them together any way you like, so this is a great way to use up leftover veggies. Plus, they’re easy to prepare, so you’ll always have a quick meal when you’re hungry.
Sweet Potato Quinoa Chickpea Bowl
This sweet potato bowl is one of my favorite combinations! It’s made with quinoa, roasted sweet potatoes, lots of veggies, crunchy chickpeas, and a delicious parsley tahini sauce for dressing. Seriously – this sauce will make anyone love veggies too!
Since the Buddha Bowl has so many different colorful ingredients and the tahini sauce is so delicious, you don’t really need any other toppings. That’s why I just sprinkled some sesame seeds on top, but you can of course add more toppings like hummus, avocado, nuts, seeds or sprouts to make your healthy dinner perfect.
Bowls are perfect for meal prep
This sweet potato bowl is very easy to prepare. First, cook the quinoa as a base. And while the sweet potatoes, veggies, and protein-rich chickpeas are in the oven, you can chop the fresh veggies and prepare the tahini sauce. Of course, you could also prepare the quinoa and sauce the day before for less work.
For the Buddha Bowl
- Quinoa: or other grains like rice, couscous, bulgur.
- Roasted vegetables: I use sweet potatoes and broccoli for my bowl. But you can also use other veggies like cauliflower, brussel sprouts, squash, pumpkin, carrots or regular potatoes. Softer vegetables like zucchini, mushrooms, bell peppers are also suitable. However, these may have a shorter baking time.
- Chickpeas: rinsed and rubbed very dry.
- Olive oil: or canola or sunflower oil.
- Spices: Paprika powder, salt and pepper.
- Fresh vegetables: cucumbers, cherry tomatoes, beet and kale. Feel free to use other fresh veggies like lettuce, spinach or radishes.
For the parsley tahini sauce
- Tahini: sesame paste.
- Parsley: or cilantro.
- Lime: juiced.
- Salt and pepper: to taste.
How to make this Sweet Potato Chickpea Bowl
As always, I recommend checking out these step-by-step instructions first. Then you can find the full recipe with exact measurements in the recipe card below!
Step 1: Cook the quinoa
First, rinse the quinoa and put it in a pot with vegetable broth or water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until all the liquid is absorbed.
Step 2: Roast the vegetables and chickpeas
Meanwhile, mix the sweet potato cubes and broccoli florets with some olive oil, salt and pepper and spread them on one half of a baking tray. Then mix the chickpeas with a little olive oil, paprika powder, salt and pepper and spread on the other half. Roast for approx. 25 minutes at 392 °F (200 °C), mixing in between.
Note: The baking time may vary depending on the size of the sweet potato cubes and broccoli florets. If the vegetables are done faster than the chickpeas, you can remove them and leave the chickpeas in for a few minutes longer!
Step 3: Prepare fresh vegetables and sauce
Meanwhile, wash kale, pluck into bite-sized pieces and remove the stem. Place in a bowl, sprinkle with a little salt and give it a quick massage.
Also, prepare all the fresh ingredients and make the tahini sauce. For this, simply blend tahini, parsley, garlic, lime juice, water, a little salt and pepper until creamy.
Step 4: Assemble the quinoa sweet potato bowl
Arrange the cooked quinoa with the kale and vegetable-chickpea mixture in bowls. Garnish with cucumbers, tomatoes, beet, sesame seeds and lime slices or other ingredients as desired. Serve with the tahini sauce and enjoy!
Make ahead and meal prep tips
You can cook the quinoa and make the dressing in advance and store it in sealed containers in the fridge for up to 1 week. Feel free to stock up on the veggies for the week, though I recommend cutting fresh veggies (especially the tomatoes and cucumbers) before you eat them so they stay fresh, crisp and juicy. Feel free to chop the kale ahead and knead it with salt to give it enough time to soften. Of course, when the sweet potatoes or broccoli and chickpeas come crispy baked out of the oven, they taste best! However, you can also save leftovers until the next day for a quick lunch.
This vegan sweet potato Buddha Bowl is:
- Plant-based (Vegan, Vegetarian)
- Easy to make
- Healthy and crunchy
- Loaded with crispy chickpeas
- And colorful oven-roasted vegetables
- Rich in vitamins and nutrients
- Versatile and customizable
- Perfect for meal prepping
- Super delicious
- A great lunch or dinner
More vegan bowl recipes to try
- Watermelon Tuna Poke Bowl
- Green Goddess Bowl
- Peanut Rice Noodle Bowl
- Quinoa Buddha Bowl
- Mexican Burrito Bowl
- Vegan Poke Bowl with Tahini Sauce
- Vietnamese Noodle Salad Bowl
- Crispy Sesame Tofu Broccoli Bowl
- Korean Bibimbap
- Thai Noodle Salad with Peanut Sauce
If you try this vegan sweet potato chickpea bowl, feel free to leave me a comment and a star rating! And if you take a photo of your Buddha Bowl and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun trying! 🙂
Roasted Sweet Potato Bowl with Crispy Chickpeas, Broccoli and Tahini SauceAuthor:
- 1 cup (185 g) quinoa
- 2 cups (480 ml) vegetable broth or water + a pinch of salt
Fresh Vegetables (of choice)
- 2 cups (150 g) kale or fresh lettuce or spinach
- 4 mini cucumbers sliced
- 10 cherry tomatoes halved
- 1 small beet peeled & thinly sliced
Parsley Tahini Sauce
- ¼ cup (60 ml) tahini sesame paste
- ¼ cup (15 g) parsley or coriander
- 1 clove of garlic
- ½ lime juiced
- ⅓ cup (80 ml) water or until desired consistency
- salt and pepper to taste
For garnish (optional)
- 1 tbsp sesame seeds
- 4 lime slices
*Note: Feel free to check out the recipe video + step-by-step pictures above!
- Preheat the oven to 392 °F (200 °C) and line a large baking sheet with parchment paper or brush with oil.
- Rinse the quinoa and put it in a pot with vegetable broth (or water plus a pinch of salt). Bring to a boil, then reduce the heat and simmer for 15-20 minutes until all the liquid is absorbed.
- In the meantime, mix the sweet potato cubes and broccoli florets with 1-2 tbsp of olive oil, a little salt and pepper in a bowl. Then spread them on one half of the prepared baking sheet.
- Then mix the chickpeas with 1 tbsp of olive oil, paprika powder, a little salt and pepper and spread them on the other half of the baking tray.
- Put the baking tray in the oven and roast for about 25 minutes, mixing everything in between, until the vegetables are cooked and the chickpeas are crunchy.
- While the vegetables are in the oven, wash the kale, pluck into bite-sized pieces and remove the stem. Place in a bowl, sprinkle with a little salt and massage briefly. Then set aside to soften a bit.
- Also prepare all the fresh ingredients and make the tahini sauce. For this, simply blend tahini, parsley, garlic, lime juice, water, a little salt and pepper in a small blender or with a hand blender. Taste and adjust seasonings and add a little more water if needed.
- Arrange the cooked quinoa with the kale and vegetable-chickpea mixture in bowls. Garnish with cucumbers, tomatoes, beet, sesame seeds and lime slices or other ingredients as desired and serve with the tahini sauce.
- The baking time may vary depending on the size of the sweet potato cubes and broccoli florets. If the veggies are done faster than the chickpeas, you can remove them and leave the chickpeas in for a few minutes longer.
- More information on the recipe as well as suggestions for alternative ingredients are mentioned in the blog post above!
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