Breakfast Buddha Bowl (Printable)

A vibrant morning bowl packed with roasted vegetables, crispy chickpeas, and fresh greens drizzled with creamy tahini.

# Components:

→ 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

→ Roasting Seasonings

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

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on one half of the baking sheet.
03 - Pat chickpeas dry with paper towels. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the remaining half of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through cooking, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 tablespoon at a time while whisking until reaching a creamy, pourable consistency.
06 - Divide mixed greens evenly between 2 serving bowls. Top each with roasted sweet potatoes, crispy chickpeas, sliced cucumber, halved cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle generous amounts of tahini dressing over each bowl and serve immediately.

# Expert Advice:

01 -
  • It turns leftover vegetables and pantry staples into something that feels restaurant worthy without any fuss.
  • The contrast between creamy avocado, crispy chickpeas, and tangy tahini dressing keeps every bite interesting.
  • You can prep the roasted components ahead and assemble bowls in under five minutes on busy mornings.
  • It's filling enough to carry you through to lunch without that heavy, sluggish feeling.
02 -
  • If the chickpeas aren't drying properly, roll them gently between layers of paper towel and let them sit for a few minutes before tossing with oil.
  • The tahini dressing will thicken as it sits, so whisk in a little more water if it becomes too stiff before serving.
  • Don't skip stirring the sheet pan halfway through roasting or you'll end up with unevenly cooked vegetables and burnt chickpeas on one side.
03 -
  • Use a high sided blender or immersion blender to make the tahini dressing ultra smooth if you want a restaurant quality finish.
  • Roast the chickpeas on a separate smaller pan if you're making a bigger batch, overcrowding makes them steam instead of crisp.
  • Taste the dressing before serving and adjust the lemon, salt, or maple syrup to your preference, tahini brands vary in bitterness.
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