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Buddha bowl with sweet potato, chickpeas, and avocado
Nutritious vegan bowl with sweet potato and quinoa

Roasted Sweet Potato & Chickpea Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Every color of the rainbow on one plate. In this recipe, the caramelized sweetness of roasted sweet potato meets the nutty crunch of toasted chickpeas and fresh vegetables. It's not just a salad, but a complete, filling meal full of textures: soft, crunchy, creamy, and fresh elements in every bite.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 710 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet and parchment paper
  • Oven
  • Saucepan for quinoa
  • Skillet for chickpeas

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat oven to 400°F (200°C). Peel the sweet potato and cut into 3/4-inch cubes. Toss with 1 tbsp oil and salt, then spread on a parchment-lined baking sheet.

Tip: Don't overcrowd the pan, or they will steam instead of roast.
2 ✓

Roast for 20-25 minutes until tender and caramelized on the edges.

Tip: High heat caramelizes the natural sugars, deepening the flavor.
3 ✓

Meanwhile, rinse quinoa thoroughly in hot water and cook in double the amount of salted water (approx. 15 mins).

Tip: Rinsing removes the bitter saponin layer.
4 ✓

Drain and rinse chickpeas. Heat 1 tbsp oil in a skillet, add cumin seeds. When fragrant, add chickpeas and fry for 5-6 minutes until skins blister and crisp up.

Tip: Frying highlights the nutty flavor of chickpeas and adds texture.
5 ✓

Thinly shred the red cabbage. Slice the avocado.

Tip: Thin cabbage is easier to chew and absorbs dressing better.
6 ✓

Assemble the bowl: Arrange sections of quinoa, roasted potatoes, spiced chickpeas, spinach, and cabbage. Place avocado in the center.

Tip: Visual appeal is part of the experience—'we eat with our eyes first'.
7 ✓

Drizzle everything with lemon juice and remaining olive oil, then sprinkle with sesame seeds.

Tip: A simple emulsion of acid (lemon) and fat (oil) is the cleanest dressing.

Recipe FAQ

What if I don't have sweet potatoes?
Butternut squash or regular potatoes work as substitutes, though the flavor profile will shift slightly.
Canned or dry chickpeas?
The recipe is optimized for canned or pre-cooked chickpeas. If using dry, soak and boil them first.

Ingredients

  • 1 cup Quinoa
  • 1 whole Ripe avocado
  • 1 can Chickpeas (15 oz), drained and rinsed
  • 1/2 lb Sweet potato
  • 2 cups Fresh baby spinach
  • 1 cup Red cabbage (shredded)
  • 3 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Salt
  • 1/2 tsp Ground pepper
  • 1 tbsp Sesame seeds
  • 1 tsp Whole cumin seeds (or ground cumin)