Breakfast Buddha Bowl (Printable Version)

A vibrant breakfast bowl with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and creamy tahini dressing.

# What You'll 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 for thinning
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 on half of the baking sheet.
03 - Pat chickpeas dry with paper towel. Toss with 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, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 tablespoon at a time until dressing reaches creamy, pourable consistency.
06 - Divide mixed greens between 2 bowls. Top each with roasted sweet potatoes, crispy chickpeas, cucumber slices, cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle tahini dressing generously over each bowl and serve immediately.

# Expert Advice:

01 -
  • It's a total canvas for whatever you have in your fridge, so it never feels like the same bowl twice.
  • Those crispy chickpeas are genuinely addictive and make you feel like you're eating something indulgent when it's actually wholesome.
  • The tahini dressing tastes restaurant-quality but comes together in under five minutes with just a whisk.
02 -
  • Don't assemble the bowl more than 10 minutes before eating or the greens will start wilting under the warm vegetables and dressing weight.
  • If your tahini dressing seizes up and becomes grainy, it's usually because you added cold water to room-temperature tahini; warm the water slightly or let the tahini come to room temperature first, then whisk again.
03 -
  • Roast both components on the same sheet but separate them enough that they're not touching; this lets both get properly crispy instead of steaming where they meet.
  • The secret to creamy tahini dressing that doesn't split is adding water slowly while whisking continuously—rush this and you'll end up with something grainy that tastes like sesame cement.
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