Breakfast Buddha Bowl (Printable View)

A vibrant morning bowl with roasted sweet potatoes, crispy chickpeas, mixed greens, and creamy tahini dressing.

# What You Need:

→ Vegetables & Greens

01 - 2 cups mixed greens (spinach, arugula, or kale)
02 - 1 small cucumber, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small avocado, sliced
05 - 1 small sweet potato, peeled and diced (approximately 1 cup)
06 - 1 small carrot, shredded

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ Roasting Seasonings

08 - 2 tablespoons olive oil, divided
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper, to taste

→ Tahini Dressing

12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt, to taste

# How To Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on half of the prepared baking sheet.
03 - Pat chickpeas dry with paper towels. Toss with remaining 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the other half of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through cooking, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - While roasting, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Add water 1 tablespoon at a time until dressing reaches creamy, pourable consistency.
06 - Divide mixed greens between 2 serving bowls. Arrange roasted sweet potatoes, crispy chickpeas, sliced cucumber, cherry tomatoes, shredded carrot, and avocado slices on top.
07 - Drizzle tahini dressing generously over each bowl and serve immediately.

# Expert Tips:

01 -
  • It looks impressive but uses mostly pantry staples and whatever greens you have on hand.
  • The crispy chickpeas are dangerously addictive and give you that satisfying crunch without any guilt.
  • You can prep the roasted components ahead and assemble bowls all week in under five minutes.
  • The tahini dressing is so good you'll start putting it on everything from salads to toast.
02 -
  • Drying the chickpeas thoroughly before roasting is non-negotiable if you want them crispy, any moisture left on them will make them soggy.
  • Don't skip stirring halfway through roasting or the chickpeas on the edges will burn while the ones in the middle stay soft.
  • The tahini dressing will thicken as it sits, so whisk in a little extra water if you're making it ahead.
03 -
  • Roast extra chickpeas and keep them in a jar for snacking, they're better than any chip you'll buy at the store.
  • If your tahini dressing seizes up and looks grainy, keep whisking and add water slowly, it will come back together into a silky sauce.
  • Taste the dressing before you drizzle and adjust the lemon, salt, or sweetness to match your mood that day.
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