Sweet Potato Chickpea Buddha Bowl

21 30 495
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 4
Sweet Potato Chickpea Buddha Bowl
Health Highlights
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)
16 tomato Cherry Tomatoes (halved)
1 avocado(s) Avocado (diced or sliced)


  1. Preheat oven to 400oF (200oC).
  2. Arrange sweet potatoes and onions on a baking sheet.
  3. Drizzle with a bit of oil, making sure the flesh of the sweet potatoes are well coated, and place skin-side down on the sheet.
  4. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccoli.
  5. Drizzle broccoli with a bit of oil and season with a pinch each salt and pepper. Bake for another 8-10 minutes.
  6. Then remove from the 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
  7. While the vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings
  8. 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 the heat. If there isn’t much browning going on, increase heat.   (I found 10 minutes total at slightly over medium heat was perfect).
  9. Once the chickpeas are browned and fragrant, remove from heat and set aside
  10. Prepare sauce by adding tahini, maple syrup, and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed, and set aside.
  11. To serve, slice sweet potatoes into bite-size pieces. Divide the sweet potato, broccoli, kale, cherry tomatoes, and avocado between serving bowls and top with chickpeas and tahini sauce.



Quick Tips:

Best when fresh, though leftovers will keep for a few days in the fridge.

Nutritional Highlights:

Chickpeas 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.

Broccoli is rich in vitamin C and high in fiber. It also contains a compound called I3C, which is important for estrogen secretion.

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

Kale is an excellent dietary fiber and contains a significant amount of calcium; excellent for osteoporosis.

Nutrition Facts

Per Portion

Calories 495
Calories from fat 240
Calories from saturated fat 80
Total Fat 26.7 g
Saturated Fat 8.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.7 g
Monounsaturated Fat 8.8 g
Cholesterol 0
Sodium 617 mg
Potassium 1240 mg
Total Carbohydrate 57 g
Dietary Fiber 17.9 g
Sugars 18.9 g
Protein 15.5 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 4.4

Energy sources


Meal Type(s)