Sweet Potato & Chickpea Buddha Bowl

Two hands holding bowl of quinoa topped with peppers, sweet potatoes, chickpeas, avocado and drizzled with mojo sauce.

This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It’s a healthy (vegetarian + vegan) dinner or lunch. 

First thing’s first:

What is a Buddha Bowl?

  • A Buddha bowl is a vegetarian, one dish meal served from a large bowl or plate that consists of small portions of several foods – usually a grain, vegetable, protein and dressing.

Here’s what I’ve got going on in these bowls:

  • Grain – Quinoa
  • Vegetable – Sweet Potatoes & Red Peppers
  • Protein – Chickpeas
  • Dressing – Mojo Sauce

Why is it Called Buddha Bowl?

  • There are a couple theories on why the name Buddha bowl is used. One is that it’s named after the bowl’s round, big shape – like a Buddha belly. The other, which I tend to lean towards as the true basis is that Buddha woke up every morning and carried his bowl through town, picking up little bits of donated food from locals. At the end of the day, he’d eat whatever was in his bowl.

You’ll also see Buddha bowls called grain bowls, hippie bowls, power bowls and macro bowls.

Regardless of what you call this roasted sweet potato & chickpea bowl, you are going to love it.

Rick said this was my favorite meal that I’ve made in a long time… That actually shocked me because he’s definitely a meat eater. I think that because the sweet potatoes, roasted peppers and chickpeas are so hearty, he didn’t miss the meat at all. Plus, can I just say that the seasoning on the roasted sweet potatoes is just amazing…

I tossed them with cumin, chipotle pepper powder and some Bob’s Red Mill nutritional yeast. The result was crispy, well seasoned sweet potatoes with a flavor almost reminiscent of a nacho cheese sauce. Yum! The definitely set the scene for a Buddha bowl that had a bit of spicy, tangy flair. Which is when I decided that my favorite Mojo sauce also needed to make an appearance.

Given the choice, I would have some of this Mojo sauce on hand at all times. It’s a bright green, tangy, spicy sauce that’s flecked with cilantro, garlic and parsley. I love it as a topping for salmon, crispy smashed potatoes, grilled pork, even scrambled eggs.Bowl topped with sweet potatoes and chickpeas with mojo sauce and avocado.

Two hands holding assembled buddha bowl. How To Build A Buddha Bowl

Start with a Grain Base

Pile on the Veggies 

  • I added some roasted sweet potatoes and red peppers to my vegan Buddha bowl. Really, you can pile on whatever you love best. This is also a great opportunity to use up any veggies that have been lingering in your veggie drawer.

Add Some Protein

  • To boost the protein, I added in some garbanzo beans. You could also add in some black beans, tofu, or grilled chicken.

Dress it Up

Pile on the Toppings

  • Avocado
  • Seeds – Sesame seeds, pepitas, chia seeds
  • Cilantro
  • Jalapenos or Serrano Peppers
  • Tomatoes
  • Radishes
  • Lime Wedges
  • Sour Cream

Do You Eat Buddha Bowls Hot or Cold?

  • I prefer to eat my Buddha bowls at room temperature, after the quinoa and roasted veggies have cooled just a bit. However, these bowls are also amazing served cold or warm, making them super versatile and perfect for a grab and go lunch.

Buddha Bowl Recipe

Overhead close up of sweet potato buddha bowl on white background.

Sweet Potato & Chickpea Buddha Bowl

Course: Main Course
Cuisine: American
Keyword: buddha bowl, chickpea bowl, roasted sweet potato bowl, sweet potato buddha bowl, vegetarian bowl
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 408 kcal

This Buddha Bowl is topped with roasted sweet potatoes, peppers and chickpeas and drizzled with a tangy green mojo sauce. It's a healthy (vegetarian + vegan) dinner or lunch. 

Print

Ingredients

  • 1 cup Bob’s Red Mill Quinoa
  • 2 cups water
  • 1 pound sweet potatoes peeled and cut into 1-inch cubes (about 4 cups)
  • 4 Tablespoons olive oil divided
  • 1 Tablespoon Bob’s Red Mill Nutritional Yeast
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 red bell peppers sliced
  • 1 can 15 ounces chickpeas, drained and rinsed
  • Zest of 1 lime
  • Mojo Sauce for serving

Toppings:

  • Cilantro
  • Lime wedges
  • Avocado
  • Jalapeno
  • Sour cream
  • Sesame seeds

Instructions

  1. Preheat oven to 425 degrees.
  2. Rinse quinoa and add to pot with 2 cups water and a pinch of salt. Bring to boil then reduce heat to a simmer and cook for 15-20 minutes. Turn off heat and let stand 5-10 minutes.
  3. Meanwhile, toss potatoes with 3 Tablespoons olive oil, nutritional yeast, cumin, chili powder, salt and pepper. Arrange in single layer on baking sheet. Roast for 15 minutes.
  4. Add peppers to baking sheet and toss with remaining 1 Tablespoon olive oil. Bake for an additional 15-20 minutes until potatoes are tender and peppers are slightly charred.
  5. Remove from oven and toss with chickpeas and lime zest. Season with additional salt and pepper, to taste.
  6. While vegetables are roasting, prepare the Mojo Sauce.
  7. To serve, top cooked quinoa with sweet potato-chickpea mixture, mojo sauce and additional toppings, as desired. Enjoy.

Recipe Video

Nutrition Facts
Sweet Potato & Chickpea Buddha Bowl
Amount Per Serving
Calories 408 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 369mg16%
Potassium 793mg23%
Carbohydrates 54g18%
Fiber 8g33%
Sugar 7g8%
Protein 9g18%
Vitamin A 18025IU361%
Vitamin C 78.7mg95%
Calcium 67mg7%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

I hope you love this Buddha Bowl recipe as much as I do! If you do, I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Sweet Potato Buddha Bowls:

  • Look for lighter-bodied, fruit-focused reds like Beaujolais or Grenache.
  • Alternatively, a Malbec or Tempranillo will be a bit heavier, but compliment the smoky-spicy flavors in this dish.

I teamed up with Bob’s Red Mill to bring you this post. I love their products and I think you will to! As always, all opinions are my own. 

Looking for more bowl recipes? Be sure to try these too: 

Yumm Sauce Bowls

Overhead close up of Yumm bowl.

Quinoa Taco Bowls

Overhead shot of quinoa taco bowls with quacamole.

Chicken Gyro Bowls with Quinoa

Overhead shot of Chicken Gyro Quinoa Bowls

Shrimp Spring Roll Noodle Bowls

Shrimp Spring Roll Noodle Bowls are easy to assemble at home. Topped with sautéed shrimp, crispy vegetables, fresh mint, basil and cilantro and tossed with a tangy spring roll sauce.

 

 

12 comments

  1. Catherine @ To & Fro Fam

    5 stars
    Buddha bowls are my go-to meals! I love that they’re healthy, easy, and are great for leftovers. That’s so crucial for me so I can eat well even when I’m super busy.

    Reply

    1. Erin

      I love that they can be eaten warm or cold too!

      Reply

  2. Marlynn | Urban Bliss Life

    5 stars
    I love Buddha bowls and this one looks AMAZING! So filling and full of flavor – and pretty, too! I love this recipe.

    Reply

  3. Hillary Knudsen

    Grain bowls like this are my absolute favorite!! I can’t wait to make this yummy cilantro mojo sauce.

    Reply

    1. Erin

      That sauce is the best!!!

      Reply

  4. Cindy

    This looks crazy tasty! I’ve been having mad food aversions to most meat sources lately (yay pregnancy) so I’m trying to figure out how to get more protein without relying on meat. I really want to try this out.

    Reply

    1. Erin

      I hope you enjoy this one Cindy!

      Reply

  5. Waz

    5 stars
    Yum! I always love a good bowl, and this one looks especially full of flavor! Looks gorgeous in all the photos too.

    Reply

  6. Renee | The Good Hearted Woman

    5 stars
    Such a great combo! We are all about Buddha bowls, especially as the weather starts to warm up. They’re such an easy go-to on weeknights, and a great way to use up leftovers, too.

    Reply

    1. Erin

      I totally agree Renee!

      Reply

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