Okay, friends, let’s talk about food that makes you feel GOOD! You know, that healthy-but-doesn’t-*feel*-healthy kind of good? That’s what I’m all about. And trust me, this recipe for a Spiced Chickpea and Sweet Potato Buddha Bowl? It’s exactly that! Think vibrant colors, amazing flavors, and the best part? It’s totally customizable, so you can make it your own. Plus, it’s super easy to whip up—we’re talking minimal effort for maximum deliciousness!

I’ve always been obsessed with Buddha bowls. They’re like the ultimate blank canvas for all sorts of deliciousness! I started making them when I was trying to eat more plant-based meals, but I quickly realized how much I loved the simple goodness of a perfectly balanced bowl. This recipe? It’s my go-to. I hope you love it as much as I do!

Why You’ll Love This Spiced Chickpea and Sweet Potato Buddha Bowl

Okay, so why is this Buddha bowl the bomb? Let me tell you:

Quick & Easy: Seriously, you can have this on the table in under an hour!
Simple Ingredients: Nothing fancy here, just good, honest food.
Totally Customizable: Swap out veggies, add extra spices, go wild!
Flavor Explosion: That tahini dressing? Perfection! The spices? Mmm, so good!
Healthy & Satisfying: Fuel your body with goodness that actually tastes great.

Ingredients for Your Delicious Spiced Chickpea and Sweet Potato Buddha Bowl

Alright, let’s gather our goodies! This Spiced Chickpea and Sweet Potato Buddha Bowl is all about keeping things simple, so don’t be intimidated by the list. You probably have some of these already! Here’s what you’ll need:

For the Sweet Potatoes: We’re talking one large sweet potato, peeled and cubed. Make sure those cubes are roughly the same size so they cook evenly!
Spices: 1 tablespoon of olive oil (extra virgin, of course!), a teaspoon each of cumin and coriander, and half a teaspoon of smoked paprika. Salt and pepper to jazz things up, too.
Then come the Chickpeas: You’ll need one (15-ounce) can, rinsed and drained, to get rid of some of the sodium.
For the Tahini Dressing: This is where the magic happens! We’ve got 1/4 cup of tahini, 2 tablespoons of lemon juice (freshly squeezed, if you can!), 2 tablespoons of water, a clove of garlic (minced, please!), and a pinch of salt.
And, to finish: Cooked quinoa or rice for the base of your bowl and any toppings you like (chopped fresh parsley, pumpkin seeds – yum! – and red pepper flakes are all great choices!).

Easy peasy, right?

How to Make the Perfect Spiced Chickpea and Sweet Potato Buddha Bowl: Step-by-Step Instructions

Okay, friends, let’s get cooking! This Spiced Chickpea and Sweet Potato Buddha Bowl is super simple, but the order you do things makes a big difference. Don’t worry, even if you’re a beginner, you got this! Here’s how to do it, step by step.

Get that oven preheated: First things first, crank that oven up to 400°F (200°C). You’ll want it nice and hot to get those sweet potatoes and chickpeas perfectly roasted.
Spice up your sweet potatoes: Grab a big bowl and toss those sweet potato cubes with the olive oil, cumin, coriander, smoked paprika, salt, and pepper. Make sure they’re all coated evenly. This is where the magic happens, folks!
Roast those sweet potatoes: Spread the seasoned sweet potatoes on a baking sheet. Pop them in the oven and let them roast for about 20 minutes. You want them nice and tender, with a little caramelization on the edges. Oh, delicious!
Time for the chickpeas: After those 20 minutes, pull out the baking sheet. Now, add those rinsed and drained chickpeas right to the same sheet! Toss them around a bit with the sweet potatoes. Give them another 15 minutes in the oven, or until they start to get a little crispy.
Whip up that tahini dressing: While those veggies are doing their thing, make the dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and a pinch of salt. Keep whisking until it’s smooth and creamy. If it seems too thick, add a little more water. You want it pourable, like a lovely sauce. Trust me, it’s amazing!
Assemble and Enjoy: Now for the fun part! Divide your cooked quinoa or rice among your bowls. Top with the roasted sweet potatoes and chickpeas. Drizzle with that luscious tahini dressing. And finally, add any toppings you love! Fresh parsley, pumpkin seeds, a little red pepper flakes? Go wild! Dig in and enjoy!

And that’s it! You’ve officially created a work of art! If you are looking for even more bowl inspiration, you should check out my other favorite grain bowl recipe. Yum!

Tips for Success with Your Spiced Chickpea and Sweet Potato Buddha Bowl

Alright, so you want to nail this Spiced Chickpea and Sweet Potato Buddha Bowl every single time, right? Trust me, I get it. Here are a few things I’ve learned along the way to make it absolutely perfect!

First off, don’t skimp on the roasting! You want those sweet potatoes and chickpeas to get all crispy and delicious. For the sweet potatoes, make sure they aren’t crowded on the baking sheet to help them roast up nice. And for the chickpeas? Roast ’em until they’re slightly crispy! It’s all about that texture, my friends.

Spice it up! Don’t be shy about adjusting the spices to your own taste buds. If you like a little more heat, add some extra red pepper flakes. Want more of a cumin kick? Go for it! And, oh, that tahini dressing. Make sure you whisk it *really* well until it’s smooth and creamy. A little extra water can go a long way to get the perfect consistency. You got this!

Ingredient Notes and Substitutions for Your Spiced Chickpea and Sweet Potato Buddha Bowl

Okay, let’s talk about the stars of the show! And, hey, don’t worry if you don’t have *everything* on hand. This Spiced Chickpea and Sweet Potato Buddha Bowl is super flexible. Let’s get into some ingredient swaps and tips!

When it comes to the sweet potato, feel free to use any kind you love! The classic orange ones work perfectly, of course. But those garnet or Japanese sweet potatoes would be delicious too! Just make sure you peel and cube ’em. As for the base, quinoa is my go-to, but rice is also AMAZING! Brown rice, white rice, it all works. Orzo, farro…try it all! If you don’t have tahini, you can try subbing in some other nut butter, like cashew or almond butter. It won’t be exactly the same, but it’ll still taste great!

And hey, if you’re not a fan of something? Swap it out! That’s the fun of cooking!

Variations to Customize Your Spiced Chickpea and Sweet Potato Buddha Bowl

Okay, let’s get creative! This Spiced Chickpea and Sweet Potato Buddha Bowl is begging to be played with. Wanna change things up? Go for it!

Try adding some roasted broccoli or Brussels sprouts to the baking sheet alongside the sweet potatoes and chickpeas. Fresh herbs like cilantro or parsley are also super yummy. If you want some extra protein, grilled tofu, tempeh, or even some leftover chicken or chickpeas would be delicious. Mix and match those flavor profiles to your heart’s content! The possibilities are endless!

Serving Suggestions for Your Spiced Chickpea and Sweet Potato Buddha Bowl

So, you’ve got your beautiful Spiced Chickpea and Sweet Potato Buddha Bowl ready to go, but you want to make it a REAL meal? I love it!

This bowl is amazing all on its own, but sometimes you just want a little something extra on the side. A simple green salad with a light vinaigrette is always a winner. Or, if you want something warm, a quick and easy vegetable soup would be perfect! And those garnishes? Don’t skip ’em! A sprinkle of fresh herbs or a drizzle of extra tahini dressing really elevates things and makes it look super pretty. Enjoy!

Storage and Reheating Instructions for Your Spiced Chickpea and Sweet Potato Buddha Bowl

So, you made a big batch of this Spiced Chickpea and Sweet Potato Buddha Bowl (smart cookie!). Let’s talk about keeping it fresh, yeah?

Leftovers? Absolutely! Just pop everything – sweet potatoes, chickpeas, quinoa, and any toppings – into an airtight container. Keep it in the fridge, and it’ll last for up to 3 days. For reheating, you’ve got options! Pop it in the microwave (30-60 seconds usually does the trick), or reheat it in a pan on the stove, or even in the oven for a few minutes until heated through. Delicious every time!

Nutritional Information for Spiced Chickpea and Sweet Potato Buddha Bowl

Alright, folks! Quick note before we get started. The nutritional info for this Spiced Chickpea and Sweet Potato Buddha Bowl is an estimate. Remember, it can change a bunch depending on the brands and ingredients you use. Just a heads up!

Spiced Chickpea and Sweet Potato Buddha Bowl

Author: iyma hernandes
Total Time: 55 min
Yield: 2 servings 1x
Diet: Vegan

Print Recipe

Description

A flavorful and filling vegetarian bowl with roasted sweet potatoes, chickpeas, and a tahini dressing.

Ingredients

Scale

1 large sweet potato, peeled and cubed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
Pinch of salt
Cooked quinoa or rice for serving
Optional toppings: chopped fresh parsley, pumpkin seeds, red pepper flakes

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, toss the sweet potato cubes with olive oil, cumin, coriander, smoked paprika, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 20 minutes.
Add the chickpeas to the baking sheet and roast for another 15 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.
While the sweet potatoes and chickpeas are roasting, make the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt until smooth. Add more water if needed to reach your desired consistency.
Assemble the bowls by dividing the cooked quinoa or rice among bowls. Top with the roasted sweet potatoes and chickpeas. Drizzle with the tahini dressing and add your desired toppings.

Notes

Adjust the spices to your taste.
You can add other vegetables, such as broccoli or Brussels sprouts.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time: 20 min
Cook Time: 35 min
Category: Dinner
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 15g
Sodium: 300mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 15g
Protein: 18g
Cholesterol: 0mg

Keywords: Buddha bowl, vegetarian, vegan, sweet potato, chickpea, tahini, healthy, easy recipe

Spiced Chickpea Bowl: 1 Easy Recipe to LOVE!