Breakfast Buddha Bowl (Printable)

A nourishing morning bowl with roasted sweet potatoes, crispy spiced chickpeas, fresh vegetables, and creamy tahini dressing.

# What You'll Need:

→ Vegetables & Greens

01 - 2 cups mixed greens (spinach, arugula, or kale)
02 - 1 small cucumber, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small avocado, sliced
05 - 1 small sweet potato, peeled and diced (approximately 1 cup)
06 - 1 small carrot, shredded

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ Roasting Seasonings

08 - 2 tablespoons olive oil, divided
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper to taste

→ Tahini Dressing

12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water for thinning
16 - 1 small garlic clove, minced
17 - Salt to taste

# How To:

01 - Preheat oven to 400°F. Line a standard baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Arrange on one half of the prepared baking sheet.
03 - Pat drained chickpeas dry using paper towels. Toss with remaining 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the opposite half of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through cooking, until sweet potatoes are tender and chickpeas achieve golden, crispy texture.
05 - While roasting, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small mixing bowl. Add water incrementally, 1 tablespoon at a time, until dressing reaches creamy, pourable consistency.
06 - Divide mixed greens evenly between 2 serving bowls. Top with roasted sweet potatoes, crispy chickpeas, sliced cucumber, halved cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle tahini dressing generously over each bowl and serve immediately.

# Expert Tips:

01 -
  • It's endlessly customizable, so you can use whatever vegetables are actually in your fridge instead of hunting for exact items.
  • The crispy chickpeas add such satisfying crunch that you'll forget you're eating something wholesome.
  • You prep and roast everything simultaneously, making 45 minutes feel entirely manageable on a busy morning.
02 -
  • Don't skip drying those chickpeas—wet chickpeas will steam rather than crisp, and you'll miss the entire textural magic that makes this bowl special.
  • The tahini dressing thickens as it sits, so mix it right before serving and keep it slightly thinner than you think you want it.
03 -
  • Taste your tahini dressing before it goes into the bowl—tahini can vary in salt content between brands, so adjust seasoning accordingly.
  • The secret to chickpeas that stay crispy even after drizzling is making sure they cool slightly on the hot baking sheet before assembling, which creates a protective crust.
Go Back