Sweet Potato Chickpea Buddha Bowl

This is a healthy yummy mid-week meal that is a fav in my house! I use this recipe as a base and also add additional veg if I need to use them up eg Ive added cauliflower, zucchini, or potatoes to the roasting tray.

Pic and recipe adapted from:




  • 30 ml olive, melted coconut, or avocado oil
  • 1/2 medium red onion (sliced in wedges)
  • 2 small sweet potatoes (diced)
  • 1/2 cauliflower head (chopped)
  • 227 g broccoli (chopped)
  • 2 big handfuls baby spinach
  • 1 cup uncooked quinoa
  • 1/4 tsp each salt + pepper


  • 1 425-g tin chickpeas (drained, rinsed + patted dry)
  • 1 tsp cumin
  • 1 tsp paprika
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/4 tsp Cayenne pepper or tumeric  (optional)

TAHINI SAUCE (Or sub Vegenaise)

  • 56 g tahini
  • 15 ml maple syrup
  • 1/2 medium lemon (juiced)
  • 30-60 ml hot water (to thin)


  1. Preheat oven to 200C and arrange sweet potatoes and cauliflower on a bare baking sheet. 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.
  2. Bake for 20 minutes, then remove from oven flip sweet potatoes and add onion and broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 15 minutes, then remove from oven and set aside.
  4. While vegetables are roasting, cook quinoa to packet instructions. Set aside when cooked.
  5. Heat a large frying pan over medium heat. In a mixing bowl add chickpeas, oil and toss with seasonings. Add to pan and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. 10 minutes total at slightly over medium heat should be perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. 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. Set aside.
  7. To serve: Divide quinoa, baby spinach, and vegetables between 3 serving bowls then top with chickpeas + tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.

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