...
Go Back
–+ servings
Close-up of a nourishing buddha bowl topped with creamy dressing and roasted onion rings.

Roasted Sweet Potato Buddha Bowl

No ratings yet
Aliana Recipes
This vibrant Buddha Bowl features roasted sweet potatoes, crispy chickpeas, and kale drizzled with a creamy maple tahini dressing. It is a nourishing meal that balances savory spices with natural sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings:3 Bowls
Course:Dinner
Cuisine:American
Calories:480kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoon olive oil, divided Or melted coconut/avocado oil
  • ½ medium red onion, sliced in wedges Roasts until sweet
  • 2 small sweet potatoes, halved Cut into bite-sized pieces later
  • 1 bundle broccolini Large stems removed, chopped
  • 2 handfuls kale Larger stems removed
  • 15 oz chickpeas 1 can, drained and patted dry
  • 1 teaspoon ground cumin Earthy flavor for chickpeas
  • ¾ teaspoon chili powder Adds mild heat
  • ¾ teaspoon garlic powder Savory depth
  • ¼ cup tahini Base for the dressing
  • 1 tablespoon maple syrup Sweetener for sauce
  • ½ medium lemon, juiced Adds brightness

Equipment

  • 1 Large baking sheet For roasting vegetables
  • 1 Large skillet For cooking chickpeas
  • 2 Mixing bowls For seasoning and sauce
  • 1 Whisk For the dressing
  • 1 Chef’s knife For chopping veg

Method
 

  1. Preheat the oven to 400°F (204°C) and arrange the sweet potato halves (cut-side down) and onion wedges on a baking sheet.
  2. Drizzle the vegetables with oil and roast for 10 minutes until the sweet potatoes start to soften.
  3. Remove the pan, flip the sweet potatoes, add the chopped broccolini, and drizzle lightly with oil and salt.
  4. Return to the oven for 8–10 minutes, then add the kale, drizzle with remaining oil, and bake for 4–5 final minutes.
  5. While vegetables roast, toss the dried chickpeas in a bowl with the cumin, chili powder, garlic powder, salt, and pepper.
  6. Heat oil in a skillet over medium heat and sauté the chickpeas for about 10 minutes until browned and fragrant.
  7. Whisk the tahini, maple syrup, and lemon juice in a small bowl, adding hot water gradually to reach a pourable consistency.
  8. Slice the roasted sweet potatoes into bite-sized pieces and divide all vegetables and chickpeas between three bowls.
  9. Top generously with the tahini sauce before serving.

Nutrition

Serving: 400gCalories: 480kcalCarbohydrates: 58gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 450mgPotassium: 800mgFiber: 12gSugar: 10gVitamin A: 200IUVitamin C: 60mgCalcium: 15mgIron: 4mg

Notes

If you prefer softer kale, massage it with a little olive oil before adding it to the baking sheet. For the dressing, add the hot water slowly to reach your desired consistency; it will thicken as it sits.