buddha bowl
These roasted sweet potato and chickpea bowls are my favorite kind of meal: simple ingredients, big pay off. Everything gets sheet pan roasted until it’s caramelized and spicy; sweet potatoes with smoky tandoori warmth, chickpeas with a savory kick - then piled over fluffy quinoa with crunchy cabbage, cucumber, arugula, creamy avocado, and walnuts for bite. The tahini dressing ties it all together with lemon, garlic, and just enough maple to balance the heat. It’s filling, colorful, and the kind of ‘healthy’ meal that doesn’t feel like punishment.
What is Tahini?
Tahini is a creamy paste made from ground sesame seeds, kind of like peanut butter but with a more nutty, slightly earthy, and lightly bitter flavor. It’s a staple in Middle Eastern and Mediterranean cooking and is used in things like hummus, baba ganoush, halva, and sauces/dressings. When you whisk tahini with lemon juice, garlic, and a little water, it turns into a smooth, pourable dressing that tastes rich and balanced without needing dairy.
How to make Buddha bowls?
To begin the recipe preheat oven to 400f and line two baking sheets with parchment paper. Put chopped sweet potatoes into a medium sized bowl and add 2 tbsp olive oil, paprika, tandoori masala, 1/2 tsp garlic powder, 1/2 tsp salt, and pepper. Toss until evenly seasoned, then spread as an even layer on one of the prepared sheets. Pour garbanzo beans in the same bowl and add 1 tbsp olive oil, 1/2 tsp garlic powder, chili powder, onion powder, 1/4 tsp salt, and pepper. Toss until evenly seasoned, then spread as an even layer on the second baking sheet. Place both sheets in the oven and bake for 30 minutes. Place quinoa and chicken broth in a small pot and bring to boil. Lower the heat to medium and cook for 15 minutes. Meanwhile make the dressing by whisking together tahini, lemon juice, 2 tbsp olive oil, maple syrup, water, minced garlic, and 1/2 tsp salt in a small bowl. Assemble bowls by plating equal amounts of quinoa, sweet potatoes, garbanzo beans, arugula, red cabbage, and cucumber. Top with sliced avocado and chopped walnuts, then drizzle desired amount of tahini dressing on top!