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Vegan Sweet Potato Chickpea Buddha Bowl (gluten free)

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This roasted Sweet Potato Chickpea Buddha Bowl is a wonderful healthy meal that everyone can enjoy! It is great for meal prep, totally customisable and it is both vegan and gluten free! 

Sweet potato chickpea buddha bowl topped with red onion and white tahini sauce with more red onion in a bowl in front of it.

I love buddha bowls and this chickpea buddha bowl is my new favorite! This on is made with perfectly roasted sweet potatoes and chickpeas nestled next to fluffy brown rice and garlicky sautéed spinach. Then topped with pickled red onion and the most amazing tahini dressing.

This vegan buddha bowl recipe is a new spin on a healthy dinner recipe but still has all of the delicious components that readers love in this sweet potato buddha bowl with black beans. It is a wonderful nutritious meal that is already vegan plus gluten free, so anyone can enjoy it!

What makes it a buddha bowl?

Buddha bowls are typically a rounded bowl filled with nutritious ingredients that resemble a buddha’s belly. They usually contain foods such as grains, veggies, proteins and healthy fats. Buddha bowls make a great easy meal idea since you can really customize them to include lots of delicious elements.

Chickpeas, diced sweet potatoes, brown rice and spinach in a bowl topped with red onion with another bowl filled with the same ingredients behind it.

What are the 5 components of a buddha bowl?

There are 5 main components that traditionally make up a BUDDHA BOWL.  

  • Whole grains – like quinoa, rice, millet or farro, for example
  • Protein – such as beans, chicken, fish or ground turkey
  • Veggies – like sweet potatoes, spinach, kale, peppers, onions or squash
  • Healthy fats/dressing – such as avocado, nut butter or tahini dressing 
  • Toppings – like hemp seeds, nuts, fresh herbs or even dried fruit

Are buddha bowls healthy?

Yes they are because they contain a combination of foods that are whole and nutritious. Giving your body loads of vitamins and minerals all in one delicious bowl. 

Do you eat them hot or cold?

I like to enjoy my buddha bowls warm and not cold.  I really think it depends on the components you include. 

Chickpea buddha bowl ingredients

Buddha bowl ingredients on a white surface in bowls with a label over each ingredient.

How to make a vegan buddha bowl with chickpeas

  1. Roast the sweet potatoes and chickpeas. Season the potatoes, add them to a baking sheet and roast them at 425 degrees F for 15 minutes. Add the chickpeas to the same pan, season them and toss, then continue roasting for 10-15 more minutes.
  2. Sauté the spinach. Heat a pan with oil to medium heat, add the garlic and sauté for 1 minute then add in the spinach, cook until wilted then season with salt and pepper.
  3. Mix up the tahini dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake or whisk in a bowl. Add water if needed to thin out dressing.
  4. Build your buddha bowl. Add some cooked rice to a round bowl. Spoon some of the roasted sweet potato, chickpeas and spinach around the rice in the bowl. Top with pickled red onion and a drizzle of the tahini dressing.
  • Diced swat potato on a baking sheet on top of brown parchment paper.
    Roast sweet potatoes
  • Roasted, diced sweet potatoes and chickpeas on a baking sheet.
    Add and season chickpeas
  • Baking sheet lined with parchment paper with roasted sweet potatoes and crispy chickpeas spread out on it.
    Roast until golden
  • Cooked spinach in a light grey sauté pan.
    Sauté the spinach
  • Hand whisking tahini dressing in a white bowl.
    Mix up the dressing
  • Roasted chickpeas, sweet potato, sautéed spinach and brown rice in a bowl.
    Assemble
  • hand dripping white tahini sauce over a chickpea, sweet potato buddha bowl.
    Add dressing

Buddha bowl tips

  • Start with your grains, you can also use cauliflower rice, which I LOVE!
  • Prep the ingredients beforehand and keep them in the refrigerator then build you bowls and add the dressing when you are ready to serve them.
  • Add any proteins you like. This recipe is great with crispy chickpeas but crispy tofu or black beans will also work.
  • Use leftovers to build your buddha bowls. Any leftover grains, veggies or proteins will totally work and make for a fun leftover meal.

More healthy bowls to try!

Round bowl filled with sweet potatoes, chickpeas, brown rice and greens. Topped with a white dressing with a spoon in the bowl.

Did you make this buddha bowl recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!

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Vegan Sweet Potato Chickpea Buddha Bowl (gluten free)

  • Author: Amy
  • Total Time: 35 minutes
  • Yield: 2-3 1x
  • Diet: Vegan
Print Recipe

Description

This roasted Sweet Potato Chickpea Buddha Bowl is a wonderful healthy meal that everyone can enjoy! It is great for meal prep, totally customisable and it is both vegan and gluten free! 

Ingredients

Scale

For the sweet potatoes and chickpeas

  • 1 medium sweet potato – cut into 1-inch cubes
  • 1 tablespoon plus 2 teaspoons olive oil – divided
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can chickpeas – drained and rinsed

For the spinach

  • 2 teaspoons olive oil
  • 1 clove of garlic – peeled and minced
  • 2 cups fresh spinach
  • Pinch of salt
  • Pinch of pepper

For the tahini dressing

  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 clove of garlic – peeled and minced
  • Pinch of salt
  • Pinch of black pepper
  • Water to thin out if needed

For the buddha bowls

  • 1 cup cooked brown rice
  • Pickled red onion – optional

Instructions

  1. Roast the sweet potatoes and chickpeas. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Add the potatoes to the baking sheet, drizzel them with 1 tablespoon  olive oil and toss. Combine the garlic powder, Chili Powder, salt and pepper in a small bowl. Sprinkle 1/2 of the seasoning over the potatoes and toss to coat them all. Place the potatoes into the preheated oven and cook for 15 minutes.
  2. After 15 minutes, make room on the pan for the chickpeas and add the chickpeas to the pan with the potatoes. Drizzle the chickpeas with olive oil and toss. Sprinkle the chickpeas with the remaining seasoning and toss again to coat them all. Place the pan back into the oven and cook for 15 more minutes.
  3. Sauté the spinach. Heat a pan with oil to medium heat on the stovetop. Add the garlic and sauté for 1 minute. Add in the spinach and cook until wilted then season with salt and pepper. Set aside.
  4. Mix up the tahini dressing. Add all dressing ingredients to a mason jar fitted with a lid and shake or whisk in a bowl. Add water if needed to thin out dressing.
  5. Build your buddha bowl. Add some cooked rice to a round bowl. Spoon some of the roasted sweet potato, chickpeas and spinach around the rice in the bowl. Top with pickled red onion and a drizzle of the tahini dressing.

Equipment

Notes

  • Start with your grains, you can also use cauliflower rice, which I LOVE!
  • Prep the ingredients beforehand and keep them in the refrigerator then build you bowls and add the dressing when you are ready to serve them.
  • Add any proteins you like. This recipe is great with crispy chickpeas but crispy tofu or black beans will also work.
  • Use leftovers to build your buddha bowls. Any leftover grains, veggies or proteins will totally work and make fun leftover meal.
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Category: Healthy Dinner Ideas
  • Method: Oven Roasted
  • Cuisine: American
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