Breakfast Buddha Bowl (Printable)

A vibrant morning bowl with roasted sweet potatoes, crispy spiced chickpeas, mixed greens, and creamy tahini dressing for a nourishing start.

# Ingredient List:

→ 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

→ 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 lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt, to taste

# Steps:

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

# Tips from the Pros:

01 -
  • The crispy chickpeas add an addictive crunch that keeps you coming back for another bite instead of scrolling through your phone.
  • Everything except the dressing can be prepped the night before, so your mornings feel less chaotic and more intentional.
  • Tahini dressing tastes indulgent but actually costs pennies and makes any vegetable feel like it deserves applause.
02 -
  • If your chickpeas aren't crispy after roasting, they weren't dry enough before you started, and damp chickpeas will teach you this lesson every single time.
  • Tahini dressing thickens as it sits, so thin it more than you think you need to, because cold dressing in a cold bowl needs room to flow.
03 -
  • Prep your vegetables the night before and store them in separate containers, then you're just assembling and roasting when you actually want to eat.
  • Make a double batch of tahini dressing and keep it in the fridge, because once you realize it works on everything, you'll want it ready for salads, grain bowls, and vegetables that suddenly feel lonely without it.
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