Sweet Potato Buddha BowlAll hail the buddha bowl. If you aren’t familiar with on of these delicious bowls, let me explain…

A “Buddha Bowl,” is defined in the highly reliable Urban Dictionary as “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

buddha bowl recipeA buddha bowl has nothing to do with tradition or religion—it’s just a huge bowl of food—which is what I like. Toss together roasted veggies, crispy chickpeas, + drizzle on some sauce. You got it…

We’re making Buddha Bowls!

chickpea buddha bowlI first tried a buddha bowl while visiting a super cute, “hippie” cafe in Charleston, SC. The simple idea of throwing a bunch of plants into a bowl and topping them with a flavorful sauce intrigued me + I started making my own “buddha bowls”.

My favorite combo thus far came when mixed roasted sweet potatoes with crispy chickpeas + my classic tahini sauce (that I put on use with everything). This pairing created the most flavorful bowl, loaded with nutrients, packed with protein, + so easy to make!

Broccoli Buddha BowlI seriously cannot get enough of this Sweet Potato Buddha Bowl! It is:

Perfectly spiced


Super healthy

Sweet + savory

Easy to make

& loaded with flavor!

Vegan Buddha BowlIf you enjoy this bowl you might also like my Southwest Sweet Potato Noodles, Harvest Salad with Maple Tahini Dressing, Southwest 3-Bean Chili, or my Late Summer Salad with Tahini Dressing.

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

Buddha Bowl Sweet Potato

Sweet Potato Buddha Bowl

My sweet potato buddha bowl is incredibly easy to make, perfectly seasoned and the most delicious dinner to start the week off with!
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Main
Cuisine: Gluten Free, Nut Free, Vegan
Yield: 4 bowls
Author: The Local Sprout



  • 2 Tbsp. coconut oil melted
  • 1 medium yellow onion sliced
  • 1 large sweet potato cubed
  • 1/2 head broccoli chopped into florets
  • 1 tsp salt
  • pinch black pepper
  • 2 cup kale steamed and packed

Crispy Chickpeas:

  • 1 15- ounce can chickpeas drained and rinsed
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 1/2 tsp garlic powder

Tahini Sauce:

  • 1/4 cup tahini
  • 2 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 2 Tbsp. water


For the bowl:

  • Preheat oven to 400°F. Place sweet potatoes and onions on baking sheet. Toss with 1 Tbsp. of the coconut oil.
  • Bake for 10 minutes, remove baking sheet from oven, toss vegetables, and add the broccoli. Sprinkle with salt and pepper.
  • Bake for another 10 minutes, remove from oven, toss vegetables, and add the kale. Bake for another 5 minutes and set aside.

For the crispy chickpeas:

  • Heat a large skillet over medium heat.
  • In a small bowl, toss chickpeas with cumin, chili powder, and garlic.
  • Add 1 Tbsp of oil. to pan. Once hot, add the chickpea mixture. Fry chickpeas until they are dark golden and crispy—about 10 minutes. Set aside.

For the tahini sauce:

  • In a small bowl, whisk together tahini, maple syrup, lemon juice, and 1 Tbsp. of the water. If mixture is too thick, add the second Tbsp. to thin.
  • For serving:
  • Add the roasted vegetables to individual bowls, top with chickpeas and drizzle with tahini sauce.
  • Leftovers will keep refrigerated in airtight container for up to 3 days—though best served fresh.


Serving: 1g | Sodium: 920mg | Sugar: 16.7g | Fiber: 14.1g | Calories: 446kcal | Saturated Fat: 7.4g | Fat: 18.2g | Protein: 16.4g | Carbohydrates: 59.9g

The Local Sprout


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