Breakfast Buddha Bowl (Print Version)

Vibrant bowl with roasted sweet potatoes, crispy chickpeas, mixed greens and tahini

# 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 to Follow:

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 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 with roasted sweet potatoes, crispy chickpeas, cucumber, cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle generously with tahini dressing and serve immediately.

# Additional Tips::

01 -
  • It comes together in under an hour, even if you're moving slowly on a weekend morning.
  • The roasted chickpeas have this crackling texture that makes the whole bowl feel intentional, not like something you just threw together.
  • You can prep components in advance and assemble fresh when you want it, which means less morning stress.
02 -
  • Drying your chickpeas thoroughly before roasting is non-negotiable if you want them crispy instead of chewy—I learned this the hard way by skipping the paper towel step twice.
  • The tahini dressing thickens as it cools, so if you make it ahead, thin it with an extra tablespoon of water right before serving.
03 -
  • If your tahini dressing breaks or feels too thick, whisk in water just a teaspoon at a time rather than pouring it in—you'll avoid overshooting into thin territory.
  • Sprinkle toasted seeds (sunflower, pumpkin) or chopped nuts over the top right before eating for extra crunch and protein.
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