Breakfast Buddha Bowl (Printable)

A vibrant morning bowl with roasted vegetables, crispy spiced chickpeas, mixed greens, 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 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 for thinning
16 - 1 small garlic clove, minced
17 - Salt to taste

# How-To:

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. Arrange on one half of the prepared baking sheet.
03 - Pat chickpeas dry using a paper towel. Toss with remaining 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, combine tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. Whisk thoroughly, adding water 1 tablespoon at a time until the dressing reaches a creamy, pourable consistency.
06 - Divide mixed greens evenly between 2 serving bowls. Top each bowl with roasted sweet potatoes, crispy chickpeas, sliced cucumber, halved cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle each bowl generously with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • Everything roasts on one pan while you sip coffee and pretend youre organized.
  • The tahini dressing tastes like it came from a fancy cafe but takes under two minutes to whisk together.
  • Its filling enough to carry you through a chaotic morning without feeling heavy or guilty.
  • You can prep the roasted parts ahead and assemble bowls all week in under five minutes.
02 -
  • If your chickpeas arent getting crispy, they were too wet to start, next time use a clean kitchen towel and really press the moisture out.
  • The tahini dressing thickens as it sits, so if you make it ahead just whisk in a splash more water before serving.
  • Sweet potatoes roast unevenly if the pieces arent the same size, take an extra minute to cut them uniformly and thank yourself later.
03 -
  • Line your baking sheet with parchment, not foil, because parchment keeps the chickpeas from sticking and makes cleanup instant.
  • If your tahini dressing breaks or looks grainy, add a tiny splash of warm water and whisk hard until it comes back together smooth.
  • Taste the dressing before you pour it, every tahini brand is different and you might need more lemon or salt to make it sing.
  • Let the sweet potatoes cool for a minute before adding them to the greens, or the heat will wilt everything into sad soggy leaves.
Return