Breakfast Buddha Bowl (Printer-friendly)

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

# 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 (about 1 cup)
06 - 1 small carrot, shredded

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ For Roasting

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

# Steps:

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 prepared baking sheet.
03 - Pat chickpeas dry with paper towel. Toss with 1 tablespoon olive oil, smoked paprika, ground 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 tahini, lemon juice, maple syrup, minced garlic, and salt together. Add water 1 tablespoon at a time until the dressing reaches a 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 actually keeps you full until lunch, no mid-morning scramble for snacks.
  • Everything can be prepped ahead, so mornings feel less hectic and more intentional.
  • The tahini dressing is genuinely addictive and works on basically anything you pair it with.
02 -
  • Pat those chickpeas truly dry or they'll steam instead of crisp; this step feels tedious but makes all the difference in texture.
  • Water is your secret weapon with tahini dressing; add it gradually because once it's too thin, you can't fix it without starting over.
03 -
  • Prep your vegetables the night before but assemble everything the morning of; warm ingredients meeting cool ones is where the textural drama happens.
  • If you're cooking this for someone else, let them taste the dressing before assembly because some people want more, some less, and it's their breakfast after all.
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