Breakfast Buddha Bowl (Printable Version)

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

# 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

→ 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 lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water (to thin)
16 - 1 small garlic clove, minced
17 - Salt, to taste

# How-To Steps:

01 - Preheat oven to 400°F (200°C). 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 a 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 - While roasting, prepare the tahini dressing by whisking tahini, lemon juice, maple syrup, garlic, and salt in a small bowl. Add water 1 tablespoon at a time until the mixture reaches a creamy, pourable consistency.
06 - Divide mixed greens between 2 bowls. Top each bowl with roasted sweet potatoes, crispy chickpeas, cucumber, cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle tahini dressing generously over each bowl and serve immediately.

# Expert Advice:

01 -
  • It's a complete meal that comes together faster than you'd expect, leaving you genuinely full until lunch.
  • Every ingredient stays true to itself—crispy, creamy, fresh—rather than becoming a mushy bowl situation.
  • The tahini dressing tastes restaurant-quality but lives in your pantry for about fifty cents.
02 -
  • If your tahini dressing seizes up and becomes thick or grainy, you've either added water too quickly or your tahini is old—start fresh with new tahini and add water gradually while whisking constantly.
  • Those chickpeas need to be bone-dry before roasting or they'll steam instead of crisp; pat them aggressively and don't skip this step.
03 -
  • Don't skip drying the chickpeas—it's the only thing standing between crispy and disappointing.
  • Make the tahini dressing slightly thinner than you think you want it; it will continue thickening as it sits, and you want it to actually coat everything rather than gluing the bowl together.
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