There’s nothing cozier than a sweet potato chickpea buddha bowl. This buddha bowl is loaded with plant protein like quinoa, chickpeas and tofu, so you’ll feel full and satisfied for hours. This bowl comes together in under an hour and can be meal prepped for the week; perfect for having a delicious and healthy lunch/dinner when you’re short on time!
Ingredients you’ll need for your sweet potato chickpea buddha bowl
- Quinoa. This is the grain I used for my buddha bowl. You can swap this out for rice if you’d like!
- Sweet Potatoes. The perfect potato to add to a cozy bowl like this one!
- Onions. I love the taste of cooked onions because they become slightly crunchy, and really add such a delicious flavour to this recipe!
- Bell Peppers. Adds a nice touch of sweetness!
- Chickpeas. For some extra protein and crunchiness.
- Tofu. To add some vegan protein to this dish.
- Spices. I used a mixture of salt, pepper, garlic powder, onion powder, turmeric, parsley, paprika, and a dash of cayenne pepper.
Can I use another grain for this buddha bowl recipe?
Absolutely! I chose to make this with quinoa, but this would be so delicious with rice, couscous, or even barley.
Can I use other vegetables or beans in this recipe?
Any other vegetable or bean can be used in this recipe! The reason why I love buddha bowls so much are because they are so versatile and easily customizable. Black beans or lentils could also be delicious in this recipe! Adding vegetables like oven-roasted zucchini, acorn squash or butternut squash would also make for a delicious buddha bowl! The options are truly endless and you can really tailor this recipe to you! 🙂
Can I refrigerate or freeze my sweet potato chickpea buddha bowl?
This recipe can stay in the fridge for up to one week. I recommend keeping the quinoa, veggies and tofu in separate containers so they maintain their freshness. before enjoying, you can assemble everything together in your bowl.
I would not recommend freezing your buddha bowl contents as it is better to enjoy it fresh for the whole week.
Sweet Potato Chickpea Buddha Bowl
- 1 cup uncooked quinoa + 2 cups water
- 2 small red onions, sliced (or 1 big/ medium onion)
- 2-3 peppers, sliced
- 1 can (454g) chickpeas
- 3 large sweet potatoes, cubed (4 potatoes if they’re small/med sized)
Spices to add to chickpeas and sweet potatoes
- Salt and pepper, to taste
- 1 tsp Turmeric
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Onion powder
- 1 tsp Parsley
- 1/2 tsp cumin
- 1 tbsp Breadcrumbs
- Pinch of cayenne
- 1 tbsp olive oil
- Olive oil to drizzle over entire sheet of vegetables
- Preheat oven to 400ºF and place parchment paper over a large baking sheet. Set aside.
- Cook 1 cup of quinoa as directed on package. (I like to add about 2 tbsp of olive oil to my quinoa as it's cooking to give it extra flavour!)
- Slice onions and spread out on lined baking tray.
- Slice peppers and spread out evenly on lined baking tray.
- Open your can of chickpeas and rinse them well. Place in a bowl and add spices and 1 tbsp olive oil. Mix well, then place evenly onto your baking tray.
- Cube your sweet potatoes, add them to a bowl and add the same spices that were used for the chickpeas to season your potatoes, as well as 1 tbsp of olive oil. Mix well so that the spices are evenly distributed on all potato cubes, then pour onto baking tray. Use your hands to make sure all veggies are evenly spread out.
- Once all veggies are spread out on the tray, drizzle a little bit more olive oil over your veggies. Place in the oven for 35 minutes, or sweet potatoes are tender and you can pierce them with a fork. Let cool from 10 minutes and enjoy with your quinoa!