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Chickpea Buddha Bowl

This hearty, plant-based Buddha bowl features roasted chickpeas and sweet potatoes for a satisfying crunch and sweetness, complemented by fresh greens and a bright tahini lemon dressing. The dish is assembled in layers, showcasing vibrant textures and warm, roasted flavors with a creamy finish. It’s a flexible, nourishing meal perfect for quick, wholesome lunches or dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 can 14 oz canned chickpeas drained and rinsed
  • 2 medium sweet potatoes peeled and cubed
  • 2 tablespoons olive oil divided
  • 1 teaspoon smoked paprika smoked paprika
  • to taste salt and pepper
  • 2 tablespoons tahini sesame paste for dressing
  • 1 large lemon juiced
  • 1 clove garlic minced
  • 1/4 cup water to thin dressing
  • 4 cups mixed greens (kale, spinach, etc.)
  • 3 tablespoons seeds sunflower or pumpkin seeds toasted

Equipment

  • Baking sheet
  • Mixing bowls
  • Chef’s knife
  • Whisk or fork
  • Measuring spoons and cups

Method
 

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat.
  2. Drain and rinse the chickpeas, then pat them dry with a towel to remove excess moisture.
  3. Toss the chickpeas with 1 tablespoon of olive oil, smoked paprika, salt, and pepper until evenly coated.
  4. Spread the chickpeas on one side of the prepared baking sheet and roast for about 20-25 minutes, shaking the pan halfway through, until they are crispy and golden.
  5. Meanwhile, peel the sweet potatoes and cut them into small cubes. Toss with 1 tablespoon of olive oil, salt, and a pinch of cinnamon if desired.
  6. Spread the sweet potato cubes on the other side of the baking sheet and roast for 25-30 minutes, until caramelized and tender, stirring once or twice.
  7. While the vegetables roast, prepare the tahini lemon dressing: in a bowl, whisk together tahini, lemon juice, minced garlic, water, and a pinch of salt until smooth and pourable. Add more water if needed to reach your desired consistency.
  8. Wash and chop the greens, then massage lightly with a little olive oil to soften and enhance flavor.
  9. Arrange the greens in serving bowls, then top with roasted sweet potatoes and chickpeas.
  10. Drizzle the tahini lemon dressing over each bowl, then sprinkle with toasted seeds for crunch.
  11. Serve immediately to enjoy the warm roasted vegetables with the cool, fresh greens and creamy dressing. Dig in and savor the textures and flavors!