Breakfast Buddha Bowl (Printer-Friendly)

A vibrant bowl featuring roasted sweet potatoes, crispy chickpeas, fresh vegetables, and creamy tahini dressing.

# 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 (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 black 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 Prepare:

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 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 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 tablespoon at a time until the dressing reaches a creamy, pourable consistency.
06 - Divide mixed greens evenly between 2 bowls. Top with roasted sweet potatoes, crispy chickpeas, cucumber slices, halved cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle tahini dressing generously over each bowl and serve immediately.

# Expert Advice:

01 -
  • It looks like a work of art but tastes even better than it photographs, and somehow that matters before your first sip of coffee.
  • Everything except the greens can be prepped the night before, so you're really just assembling breakfast while half-awake.
  • The tahini dressing works on practically anything, and you'll find yourself making double batches just to drizzle over leftovers.
02 -
  • Patting the chickpeas dry truly is the difference between crispy and soggy; it feels silly but it's the whole game.
  • The tahini dressing will thicken slightly as it cools, so make it a touch thinner than you think you need it.
03 -
  • Make a double batch of the tahini dressing and keep it in a jar; it becomes your secret ingredient for everything for the next week.
  • Roasting the sweet potatoes and chickpeas on the same sheet saves time and dishes, which matters at breakfast time.
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