Chickpea Buddha Bowl with Tahini Dressing
A buddha bowl is a big, colourful bowl of grains or greens, a plant protein, roasted and raw vegetables and a good sauce. This one roasts sweet potato and spiced chickpeas on one tray, then piles them over greens with avocado, tomatoes and crunchy cabbage. It packs well for lunches, too.
Updated
- Prep Time
- 15 mins
- Cook Time
- 30 mins
- Total Time
- 45 mins
- Servings
- 4 servings
Chickpea Buddha Bowl with Tahini Dressing at a glance
Roast cubed sweet potato and a can of drained chickpeas with olive oil, smoked paprika, cumin and salt at 220°C (425°F) for 25-30 minutes. Whisk tahini with lemon juice, maple syrup, garlic and water. Build bowls with greens, quinoa, the roasted sweet potato and chickpeas, avocado, cherry tomatoes and red cabbage, then drizzle with the dressing.
- Total time
- 45 mins
- Calories
- 560 per serving
- Protein
- 15 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Roasting
Ingredients
Roasted vegetables
Lemon tahini dressing
Bowls
Equipment
Large rimmed baking sheet · Parchment paper · Small bowl · Whisk
Quick Directions
- 1
Roast the sweet potato and chickpeas
Heat the oven to 220°C (425°F) and line a baking sheet with parchment.
- 2
Make the dressing
Whisk the tahini, lemon juice, maple syrup, garlic and salt.
- 3
Prepare the toppings
While the vegetables roast, slice the avocados, halve the tomatoes and shred the cabbage.
- 4
Build the bowls
Divide the greens and quinoa, if using, between 4 bowls.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chickpea buddha bowl with tahini dressing.
- 1
Roast the sweet potato and chickpeas
Heat the oven to 220°C (425°F) and line a baking sheet with parchment. Toss the sweet potato and chickpeas with the oil, smoked paprika, cumin and salt and spread out in a single layer. Roast for 25-30 minutes, stirring halfway, until the sweet potato is tender and caramelized at the edges and the chickpeas are crisp.
- 2
Make the dressing
Whisk the tahini, lemon juice, maple syrup, garlic and salt. Whisk in warm water a tablespoon at a time until smooth and drizzly.
- 3
Prepare the toppings
While the vegetables roast, slice the avocados, halve the tomatoes and shred the cabbage.
- 4
Build the bowls
Divide the greens and quinoa, if using, between 4 bowls. Arrange the roasted sweet potato and chickpeas, avocado, tomatoes, cabbage and radish in sections on top. Drizzle with the tahini dressing and sprinkle with seeds.
Recipe Tips
- Dry the chickpeas well before roasting; damp chickpeas steam instead of crisping.
- Leave space between the cubes on the tray so they roast rather than steam. Use two trays if needed.
- Squeeze a little lemon over the avocado if you are packing bowls ahead to slow browning.
Variations
- Swap the sweet potato for butternut squash or cauliflower florets.
- Add baked tofu or edamame for extra protein.
- Use brown rice, farro or couscous instead of quinoa; farro and couscous contain gluten.
Nutrition (per serving)
| Calories | 560 |
|---|---|
| Protein | 15 g |
| Carbs | 61 g |
| Fat | 31 g |
| Saturated fat | 4 g |
| Fibre | 18 g |
| Sugar | 11 g |
| Sodium | 720 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Store the roasted vegetables, toppings and dressing separately for up to 4 days. Slice avocado just before serving.
- Reheat
- Serve the roasted vegetables cold, at room temperature, or warmed in a 200°C (400°F) oven for 8-10 minutes.
Chickpea Buddha Bowl with Tahini Dressing FAQs
What is a buddha bowl?
A buddha bowl is a one-bowl meal of grains or greens, a protein such as chickpeas or tofu, roasted and raw vegetables, and a sauce or dressing, arranged in sections.
Are buddha bowls good for meal prep?
Yes. Roast the sweet potato and chickpeas, prep the raw vegetables and make the dressing, then store them separately for up to 4 days and assemble when ready to eat.
How do I get crispy roasted chickpeas?
Rinse and dry them very well, toss with oil and spices, spread them out on a hot tray and roast at 220°C (425°F) for 25-30 minutes. They crisp more as they cool.
Is a chickpea buddha bowl high in protein?
Each bowl has about 15 g of plant protein from the chickpeas, tahini and quinoa. Add tofu or edamame to push it above 25 g.
