Sweet Potato Chickpea Buddha Bowl

19 30 580
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 3
Sweet Potato Chickpea Buddha Bowl
Health Rating
A hearty and nutrient dense comfort meal!


1 can (15oz) Chickpeas, canned, drained (drained rinsed and patted dry)
2 tbsp Coconut oil
1/4 tsp Black pepper
2 medium potato Sweet potato (halved)
1 head Broccoli, raw (chopped)
1/2 medium Red onion (sliced and wedged)
2 cup Kale (larger stems removed)
1/4 tsp Black pepper (for chickpeas)
3/4 tsp Chili powder (for chickpeas)
1 tsp Cumin (for chickpeas)
3/4 tsp Garlic powder (for chickpeas)
1/4 tsp Salt (for chickpeas)
1/2 tsp Oregano, dried (for chickpeas, optional)
1/4 tsp Turmeric, ground (for chickpeas)
1/2 whole lemon(s) Lemon juice (for tahini sauce)
1 tbsp Maple syrup (for tahini sauce)
1/4 cup Tahini (for tahini sauce)
1/4 tsp Salt
2 tbsp Water (hot water to thin, for tahini sauce)


  1. Preheat oven to 400 degrees F 
  2. Prepare sweet potato and onion as instructed
  3. Arrange sweet potatoes and onions on a bare baking sheet
  4. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  5. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli
  6. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes
  7. Then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside
  8. While the vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings
  9. Once the skillet is hot, add 1 Tbsp of oil and the chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat.   (I found 10 minutes total at slightly over medium heat was perfect)
  10. Once the chickpeas are browned and fragrant, remove from heat and set aside
  11. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine.
  12. Add hot water until a pourable sauce is formed, and set aside.
  13. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.


Nutrition Facts

Per Portion

Calories 580
Calories from fat 219
Calories from saturated fat 89
Total Fat 24.3 g
Saturated Fat 9.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.4 g
Monounsaturated Fat 5.4 g
Cholesterol 0
Sodium 798 mg
Potassium 1104 mg
Total Carbohydrate 71 g
Dietary Fiber 17.3 g
Sugars 15.4 g
Protein 19.5 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 4.1

Energy sources



Quick Tips:

Best when fresh, though leftovers will keep for a few days in the fridge  To make this recipe animal-based: Simply swap chickpeas with pulled pork or chicken 

you can find chicken recipes @mealgarden

Nutritional Highlights:

Are an excellent source of fiber, folic acid and manganese. As a good fiber source chickpeas can help lower cholesterol and improve blood sugar levels

Is especially rich in vitamin C, it contains fiber and a compound called I3C which is important for estrogen secretion

Sweet Potato
carry unique storage proteins that have antioxidant effects, along with vitamin C

is an excellent dietary fiber and contains a significant amount of calcium, excellent for osteoporosis

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