Breakfast Buddha Bowl (Printable)

A nourishing morning bowl with roasted sweet potatoes, crispy spiced chickpeas, mixed greens, and tangy 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 (about 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 fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water (to thin)
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 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, garlic, and salt. 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 generously with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • It comes together in under an hour, and most of that time is just the oven doing the work while you relax.
  • The tahini dressing is silky and addictive—you'll find yourself spooning extra onto everything for weeks.
  • One bowl keeps you full through the morning without feeling heavy, which is honestly rare.
02 -
  • Pat those chickpeas completely dry before tossing with oil, or they'll steam instead of crisp, and steamed chickpeas taste like disappointment.
  • Don't assemble your bowl too far ahead—the warm roasted vegetables will slowly wilt the raw greens, and avocado oxidizes quickly once sliced.
03 -
  • Make the tahini dressing the night before—it actually tastes better after sitting, flavors melding into something richer and more cohesive.
  • Prep your vegetables in the morning, roast them while you shower or check email, and you'll have a gorgeous breakfast faster than ordering delivery.
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