Sweet Potato Chickpea Buddha Bowl

Name: Sweet Potato Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can (15 oz) chickpeas, drained and rinsed; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; Salt and pepper, to taste; 2 cups fresh spinach or arugula; 1 avocado, sliced; Tahini or your favorite dressing, for drizzling

Highlighted under: Fresh & Healthy Plates

I absolutely love creating vibrant, nutritious meals that not only taste fantastic but also look beautiful. This Sweet Potato Chickpea Buddha Bowl has quickly become one of my favorites because it's packed with flavors and colors that excite my taste buds. The combination of roasted sweet potatoes with seasoned chickpeas gives this dish a hearty base, while fresh greens and a creamy dressing tie everything together. I've made this bowl countless times, and every time it brings a smile to my face and a sense of accomplishment in the kitchen.

Created by

Ethan

Last updated on 2026-02-07T18:17:28.138Z

This Sweet Potato Chickpea Buddha Bowl has been my go-to for satisfying meals. I remember the first time I combined roasted sweet potatoes with chickpeas – the flavor harmony was incredible! I set them on a bed of fresh greens which added a lovely crunch.

One little tip I've picked up is to use smoked paprika on the chickpeas; it adds that extra depth of flavor. Whenever I’m in need of a quick, nourishing meal, this bowl comes to the rescue with its delightful textures and colors that look as good as they taste.

Why You'll Love This Recipe
Colorful and nutritious ingredients that are visually appealing
Hearty texture from roasted sweet potatoes and chickpeas
Customizable with your favorite greens and dressings

Understanding the Ingredients

Sweet potatoes are not just a vibrant addition; they also provide a natural sweetness that balances the spices used in this bowl. When selecting sweet potatoes, look for ones that are firm and free of blemishes. The high fiber content helps keep you satiated, making this dish great for lunch or dinner. Pairing them with chickpeas increases the protein factor, creating a well-rounded meal that's good for your health and your taste buds.

Chickpeas contribute not only protein but also texture to the bowl. Roasting them until they’re just crisp offers additional crunch, which contrasts beautifully with the creamy avocado. When seasoning, feel free to experiment with additional spices like cumin or cayenne for more depth. These legumes also store well and are a fantastic pantry staple; you can use dried chickpeas for a lower-cost option but remember to soak and cook them ahead of time.

Perfecting the Roast

To achieve perfectly roasted sweet potatoes and chickpeas, it's crucial to preheat your oven adequately. A temperature of 400°F (200°C) ensures even cooking and caramelization. Spread the sweet potatoes and chickpeas in a single layer on the baking sheet, leaving space in between them. This step is key; overcrowding the pan will steam the ingredients instead of allowing them to roast, resulting in a less desirable texture.

Keep an eye on the sweet potatoes, as cooking times can vary based on their size. They should be fork-tender and slightly golden at the edges. If your chickpeas aren’t crisping up as desired, consider broiling them for an additional 2-3 minutes at the end of the roasting time, but monitor closely to prevent burning. Lastly, let the mixture cool slightly before assembling your bowl to keep the fresh greens vibrant.

Customizing Your Bowl

Feel free to customize your Buddha bowl to suit your preferences! You can swap the spinach or arugula with kale or mixed salad greens depending on what you have on hand. Toppings like cherry tomatoes, shredded carrots, or nuts can add further texture and flavor. If you’re vegan, keep the tahini dressing, but if you’re not opposed to dairy, a dollop of yogurt can add a delightful creaminess.

This bowl is highly adaptable, making it perfect for meal prep. You can roast a double batch of sweet potatoes and chickpeas at once, storing half in the fridge for up to four days. Reheat them in the oven to regain some crispiness before serving. Delve deeper into flavors by trying different dressings, such as a zesty vinaigrette or spicy sriracha sauce, to keep it exciting each time you prepare this dish.

Ingredients

Gather the following ingredients:

Bowl Ingredients

2 medium sweet potatoes, peeled and cubed
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
2 cups fresh spinach or arugula
1 avocado, sliced
Tahini or your favorite dressing, for drizzling

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps to create your delicious Buddha Bowl:

Roasting the Sweet Potatoes and Chickpeas

Preheat your oven to 400°F (200°C). Toss the sweet potato cubes and chickpeas in olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet. Spread them out evenly and roast for 20-25 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.

Assemble the Bowl

In a large bowl, place a bed of fresh spinach or arugula. Top with the roasted sweet potatoes and chickpeas. Add slices of avocado on top and drizzle with tahini or your dressing of choice.

Enjoy your nourishing bowl!

Pro Tips

Feel free to customize with seasonal vegetables or your favorite legumes. This bowl is not only delicious but also a fantastic way to include more plant-based ingredients in your diet.

Serving Suggestions

This Sweet Potato Chickpea Buddha Bowl is wonderful on its own, but you can also pair it with a crusty piece of bread or pita for a comforting meal. For an extra layer of flavor, consider serving it alongside a simple cucumber and tomato salad drizzled with lemon juice. This provides a refreshing counterbalance to the warm elements of the bowl and adds a pop of color.

If you're hosting, you can create a Buddha bowl bar. Set out bases like quinoa or brown rice, various roasted veggies, and a selection of dressings. This allows guests to create their personalized version of the dish, making for a fun and interactive dining experience. Plus, it's a fantastic way to utilize leftover ingredients creatively.

Storage Tips

To keep your Buddha bowl fresh and enjoyable, store each component separately in airtight containers. The roasted sweet potatoes and chickpeas can last for about four days in the refrigerator. Keep your greens fresh by washing and thoroughly drying them before storage; consider adding a paper towel in the container to absorb excess moisture.

If you want to extend the life of your meal, you can freeze the sweet potatoes and chickpeas. Simply spread them on a baking sheet to flash freeze before transferring them to a freezer bag. They can be stored for up to three months. When ready to use, thaw them overnight in the refrigerator and reheat in the oven to recapture their delightful texture.

Variations to Try

For a twist on the traditional flavors, try adding roasted garlic or smoked tofu for added richness. You can also introduce various grains to the base, like freekeh or farro, bringing in a nutty flavor that complements the sweetness of the sweet potatoes. Cooking these grains in vegetable broth can enhance their taste and elevate the overall dish.

If you're looking for a little heat, garnish your bowl with sliced jalapeños or a drizzle of hot sauce. Alternatively, a sprinkle of feta cheese can also provide an interesting contrast to the dish. Experimenting with different dressings, such as a ginger sesame dressing, can take this Buddha bowl experience in exciting new directions.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to swap in any of your favorite vegetables, such as bell peppers or zucchini.

→ Can I make this bowl vegan?

Yes! This recipe is already vegan as it contains no animal products.

→ How long can leftovers be stored?

Leftover components can be stored in an airtight container in the fridge for up to 3 days.

→ Can I meal prep this Buddha Bowl?

Definitely! Roast the sweet potatoes and chickpeas ahead of time and assemble the bowls when you're ready to eat.