Breakfast Buddha Bowl Delight (Printable Copy)

A nourishing bowl with fresh greens, roasted sweet potatoes, chickpeas, and creamy tahini dressing.

# What You 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

→ Roasting Spices

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

# How to Make:

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 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 between 2 bowls. Top with roasted sweet potatoes, crispy chickpeas, sliced cucumber, halved 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 tastes like you spent way more effort than you actually did.
  • The tahini dressing is dangerously good—you'll find yourself making extra just to drizzle on everything for days.
  • You can prep most of it ahead and assemble in minutes, perfect for chaotic mornings.
02 -
  • Pat your chickpeas dry with actual focus—wet chickpeas will not crisp up no matter how long they roast, and chewy chickpeas defeat the entire purpose.
  • Don't skip stirring halfway through roasting because the pieces closest to the edges will burn while the middle stays pale.
  • The tahini dressing thickens as it sits, so make it a bit thinner than you think you want it—you can always adjust.
03 -
  • If your tahini dressing breaks or seems grainy, start fresh with a clean bowl and whisk in your ingredients more slowly—sometimes patience is the real ingredient.
  • Roast your vegetables on the middle oven rack so they get even heat all around, and use a metal baking sheet instead of glass because it conducts heat more evenly.
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