chickpea sweet potato buddha bowl with spicy tahini sauce drizzled on top

This Chickpea Sweet Potato Buddha Bowl comes together in under an hour, is packed with healthy ingredients and dressed in a spicy tahini sauce. The perfect hearty bowl for lunch or dinner and can also be meal prepped for the week! (Vegan + Gluten Free)

close up of sweet potato chickpea buddha bowl

If you’re looking for a healthy mid week easy dinner or meal prep, I got you covered!

This chickpea sweet potato buddha bowl recipe is THE dish you wanna have tonight. It’s packed with nutritious ingredients, it’s actually filling, so flavourful AND you can bring any left overs for lunch tomorrow! How sweet does that sound?

ingredients for sweet potato chickpea buddha bowl

Ingredients in this Buddha Bowl

So for this buddha bowl, we’re starting with a base of spinach and quinoa, checking off the raw vegetable and grains section.

Next, for the roasted vegetables I went for sweet potatoes and onions for simplicity and because they’re super inexpensive at the moment but of course you can add any of your favourite vegetables such as cauliflower, carrots, parsnips or brussel sprouts.

For protein, I chose chickpeas for this bowl because I love how crunchy they get and I find it pairs super well with the sweet potatoes and spicy tahini sauce.

The Spicy Tahini Sauce is made from a blend of tahini, garlic powder, maple syrup, salt and gochujang. I’ve also swapped the spicy element with chili bean sauce, sriacha and samabel oelek!

And of course, we need to add in some healthy fats so I always love to add in some avocado (avocado + sweet potato = love), nuts and seeds.

buddha bowl with avocado

How to Make Sweet Potato Buddha Bowls

Buddha bowls are so incredibly easy to make AND left overs can easily be stored for another day which is why I love them so much! Here’s a run down of the process:

  1. Roast the vegetables. Here’s a quick guide for perfectly crispy roasted sweet potatoes. Then add in the chickpeas and onions and continue to roast.
  2. Cook the quinoa (or grain of choice).
  3. Make the sauce by mixing all the ingredients into a bowl
  4. Assemble the buddha bowls by adding all the prepped ingredients together in a bowl!
close up shot of sweet potato and chickpea salad bowl

Tips to Making Sweet Potato Buddha Bowl

I hope you try making your own buddha bowls and love them as much as I do! They’re seriously so tasty and life savers especially when you have everything already prepped and stored in the fridge.

close up side shot of sweet potato salad bowl with quinoa

More Delicious Healthy Bowls to Try!

chickpea salad bowl with avocado in a white bowl

If you recreate this Chickpea Sweet Potato Buddha Bowl with Spicy Tahini Sauce recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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buddha bowl with avocado

Chickpea Sweet Potato Buddha Bowl with Spicy Tahini Sauce

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5 from 1 review

  • Author: Lisa Kitahara
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This Chickpea Sweet Potato Buddha Bowl comes together in under an hour, is packed with healthy ingredients and dressed in a spicy tahini sauce. The perfect hearty bowl for lunch or dinner and can also be meal prepped for the week! (Vegan + Gluten Free)


Units Scale

Roasted Vegetables

  • 1.5 lbs sweet potatoes (700g // approx. 2 medium sweet potatoes)
  • 12 tbsp olive oil
  • 1 tbsp corn starch
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 medium onion, quartered (150g)
  • 1 14 oz can chickpeas, drained and rinsed (300g)

Spicy Tahini Dressing:

Buddha Bowl:

  • 1 cup quinoa, dry (170g)
  • 4 cups kale or spinach
  • avocado, optional
  • nuts, optional
  • seeds, optional


Prep Ingredients:

  1. Pre-heat oven to 425 F (210 C).
  2. Add cubed sweet potatoes onto a baking tray and drizzle with oil (if using). Dust and toss in corn starch and nutritional yeast. Season with salt and any dried herbs if using. 
  3. Roast for 15 minutes. Carefully take out the tray and add the chickpeas and onions. Toss with the sweet potatoes and place back in the oven for another 20 minutes, or until everything is roasted and crispy. Remove from oven when done.
  4. In the meantime, add 1 cup of quinoa and 2 cups of water into a pot over medium high heat. Once water begins to boil, reduce the temperature to a medium low and cover. Let quinoa simmer covered for 15-20 minutes. Remove from heat and fluff quinoa with a fork. 
  5. Mix together the sauce ingredients into a bowl and set aside. 

Assemble Bowls:

  1. Add 1 cup of spinach in a bowl and then add quinoa (NOTE: if you do not want your spinach to wilt, let your quinoa cool first). Then add on roasted sweet potatoes, onions and chickpeas. Top with avocado, nuts and seeds. Then drizzle on the spicy tahini sauce. 


  • Helpful Equipment: baking sheet, flipper, silpat, parchment paper
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) without optional ingredients and tahini spicy tahini sauce. 
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: entree
  • Method: baking
  • Cuisine: vegan, gluten free


  • Serving Size: 1 bowl
  • Calories: 468g
  • Sugar: 14.6g
  • Sodium: 577mg
  • Fat: 8.2g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0
  • Carbohydrates: 85g
  • Fiber: 14.2g
  • Protein: 15.3g
  • Cholesterol: 0


chickpea sweet potato buddha bowl pinterest graphic

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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