About the Recipe
Meet your new favorite plant-powered comfort food — the Simple Sweet Potato Buddha Bowl.
It’s loaded with roasted sweet potatoes, crispy chickpeas, and a creamy tahini drizzle that brings it all together.
Quick to make, beautiful to serve, and packed with flavor, this oil-free bowl proves that healthy eating can be simple, satisfying, and downright delicious.
Ingredients
Base:
2 medium sweet potatoes, cubed
1 Tbsp maple syrup (optional)
½ tsp smoked paprika
Salt & pepper to taste
Greens:
3 cups baby spinach or kale
1 cup shredded red cabbage
Protein:
1 cup cooked chickpeas (or black beans)
½ tsp cumin + squeeze of lime
Extras:
½ cup cherry tomatoes, halved
¼ cup sliced avocado
1 Tbsp toasted pumpkin seeds
Dressing:
2 Tbsp tahini
Juice of ½ lemon
1 tsp maple syrup
2–3 Tbsp warm water to thin
Pinch salt
Preparation
Roast the potatoes – Preheat oven to 400°F (200°C). Toss cubes with maple syrup, paprika, salt, and pepper. Roast 20–25 minutes until golden and caramelized.
Season the beans – Warm chickpeas in a pan with cumin and lime juice.
Make the dressing – Whisk tahini, lemon, maple, salt, and water until creamy.
Assemble – Layer greens, roasted potatoes, chickpeas, cabbage, tomatoes, and avocado in bowls.
Top & enjoy – Drizzle with tahini dressing and sprinkle with pumpkin seeds.
Tips and Variations
Add quinoa or brown rice for extra staying power.
For spice lovers, swirl in a little sriracha to the dressing.
Batch roast sweet potatoes to meal prep for the week — they reheat beautifully.