Buddha Bowls with Sweet Potatoes

Buddha Bowls with Sweet Potatoes

Buddha Bowls


  • 4 cups cooked quinoa
  • 3 medium to large sweet potatoes peeled and cut into 1/2 inch pieces
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 15-ounce can chickpeas rinsed and drained
  • 1 cup baby spinach leaves
  • 1 cup shredded purple cabbage
  • 1/4 cup roasted cashews
  • 1 avocado peeled, pitted and thinly sliced
  • 1/4 cup tahini
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup
  • cooking spray


  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  • Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.
  • Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.
  • Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.
  • Divide the quinoa evenly between 4 bowls.
  • Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.
  • In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.
  • Drizzle the tahini dressing over the buddha bowls and serve immediately.

Source recipe and image credit

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