Breakfast Buddha Bowl (Printable version)

A vibrant nourishing bowl with roasted sweet potatoes, crispy chickpeas, fresh vegetables and creamy tahini dressing.

# What You’ll Need:

→ Vegetables & Greens

01 - 2 cups mixed greens (spinach, arugula, or kale)
02 - 1 small cucumber, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small avocado, sliced
05 - 1 small sweet potato, peeled and diced (about 1 cup)
06 - 1 small carrot, shredded

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ For Roasting

08 - 2 tablespoons olive oil, divided
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper, to taste

→ Tahini Dressing

12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt, to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on half of the baking sheet.
03 - Pat chickpeas dry with a paper towel. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the other half of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Add water 1 tablespoon at a time until the dressing reaches a creamy, pourable consistency.
06 - Divide mixed greens between 2 bowls. Top with roasted sweet potatoes, crispy chickpeas, cucumber slices, cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle bowls generously with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • It's a bowl you can eat with your eyes closed and still feel like you're doing something right for yourself.
  • The tahini dressing tastes like you've uncovered a secret, but it takes five minutes to make.
  • Everything roasts together, which means less cleanup and more time to scroll through your phone guilt-free.
02 -
  • The chickpeas will only get crispy if you pat them dry first and don't overcrowd the pan, so give them space to breathe.
  • Once you add the avocado, eat the bowl immediately or it will turn into a sad, brown situation pretty quickly.
03 -
  • Make the tahini dressing the night before and store it in a jar in the fridge, then give it a stir before using because it will thicken slightly as it sits.
  • Roast a double batch of sweet potatoes and chickpeas on Sunday so you can assemble bowls all week without the oven taking up space in your morning routine.
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