All 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.”
A 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!
I 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!
I seriously cannot get enough of this Sweet Potato Buddha Bowl! It is:
Sweet + savory
Easy to make
& loaded with flavor!
If 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!
Sweet Potato Buddha Bowl
- 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
- 1 15- ounce can chickpeas drained and rinsed
- 1 tsp cumin
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 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.