Breakfast Buddha Bowl (Print Version)

Nourishing bowl with roasted sweet potatoes, crispy spiced chickpeas, mixed greens, and creamy tahini dressing.

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

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ Roasting Spices

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

# 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 prepared baking sheet.
03 - Pat chickpeas dry with paper towels. 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, whisk tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. 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 each bowl generously with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • It looks so gorgeous that you'll actually want to eat breakfast instead of scrolling through your phone while standing at the counter.
  • Everything comes together in under 45 minutes, and most of that is the oven doing the work while you sip coffee.
  • The tahini dressing tastes creamy and indulgent but you've basically just whisked together pantry staples.
02 -
  • Chickpeas must be dried before roasting or they'll become chewy instead of crispy—paper towels and a little patience are your friends.
  • Don't skip the tahini dressing even if you think it seems unnecessary; it's what transforms this from nutritious to genuinely delicious.
03 -
  • Make extra tahini dressing and keep it in a jar in your fridge for up to a week—it transforms everything from grain bowls to roasted vegetables instantly.
  • If your avocado is rock-hard, place it next to a banana or apple for a few hours and it'll ripen faster than you'd expect.
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