Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce


Sweet Potato and Chick Pea Buddha Bowl with Ginger Tahini Sauce is the absolute perfect fall lunch! These bowls are healthy, hearty and packed with flavor! So many layers of goodness, it’s definitely a recipe you’ll want on repeat.

Buddha Bowl with Sweet Potatoes Chick Peas and Ginger Tahini Sauce

My Favorite Buddha Bowl

I didn’t use to care much for vegetarian recipes but I learned it’s all about cooking and seasoning things right.

When you layer in the flavors you turn boring things into something fabulous!

Sweet Potato Chick Pea Buddha Bowls with Ginger Tahini Sauce

Ingredients You’ll Need for This Recipe

For the Bowls

  • Veggies including sweet potatoes, red onion, kale
  • Chick peas
  • Olive oil
  • Seasonings including cumin, paprika, cinnamon, turmeric, salt
  • Red onion
  • Quinoa

For the Ginger Tahini Sauce

  • Tahini
  • Lemon
  • Honey
  • Garlic
  • Ginger

Tahini can be somewhat strong (and it can vary by brand), so if desired use half cashew butter.

Tahini sauce for Buddha Bowls

How to Make Buddha Bowls

  • Preheat oven.
  • Place sweet potatoes and chick peas on baking sheet, drizzle with oil and season with spices.
  • Roast in preheated oven 30 minutes. Toss in onions halfway.
  • Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it’s lightly wilted.
  • Divide kale, quinoa and sweet potato mixture among 4 bowls, drizzle with ginger tahini sauce.
  • To make the sauce in a food processor combine tahini, lemon juice, honey, garlic, ginger, water and season with salt to taste.

Seasoned sweet potatoes and red onions on baking sheet for buddha bowls.

Just look at those tempting crispy roasted chick peas and sweet potatoes!

How could you not love this??

You get tender crisp kale, deliciously seasoned roasted sweet potatoes and chick peas, a nice zip from the lightly roasted red onions, then you have that hearty quinoa that has that nice little chew, and a bright lemon, ginger and honey tahini sauce.

Even if you don’t do vegetarian, try this! It’s a serious abundance of goodness all together in one bowl!

Buddha Bowl with Sweet Potatoes Chick Peas and Ginger Tahini Sauce

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Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

5 from 12 votes

The perfect fall lunch! A healthy, hearty bowl that's brimming with flavorful, nutritious ingredients and beautiful colors. Quinoa is layered with kale, sweet potatoes, chick peas and red onions then it's finished with a flavorful tahini sauce.

Servings: 4
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes


  • 2 medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes
  • 1 (14.5 oz) can chick peas, drained and rinsed then dabbed dry with paper towels
  • 2 1/2 Tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • Salt
  • 1 small red onion, peeled and cut into wedges from root to tip
  • 1 cup dry quinoa, rinsed and drained well
  • 1 extra large bunch kale, thick ribs removed, chopped

Ginger Tahini Dressing

  • 1/3 cup tahini, see notes
  • 2 1/2 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 1 small clove garlic, peeled
  • 1-inch cube peeled fresh ginger, peeled
  • 3 Tbsp water


  1. Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet. 

  2. Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer. 

  3. Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions. 

  4. Return to oven and roast until potatoes are tender, about 15 minutes longer. 

  5. Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it's lightly wilted. 

  6. To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce. 

  7. For the ginger tahini sauce:

  8. In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste (about 1/4 tsp).  

  9. Add water and process mixture until smooth and creamy. Store any left over in refrigerator.

  10. *Note that tahini has a very strong flavor. If you don't love it substitute half cashew butter for half of the tahini, and reduce honey to 1 Tbsp. It's delicious!

  11. Recipe source: inspired by Minimalist Baker

Nutrition Facts
Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
Amount Per Serving
Calories 638 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 3g19%
Sodium 393mg17%
Potassium 1232mg35%
Carbohydrates 91g30%
Fiber 13g54%
Sugar 16g18%
Protein 18g36%
Vitamin A 24530IU491%
Vitamin C 61.3mg74%
Calcium 208mg21%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: Buddha Bowl
Calories: 638 kcal
Author: Jaclyn


  • Mir: This is THE BEST Buddha Bowl dressing I have ever tried — and I’ve tried them all! Adding the ginger in with the lemon & tahini was a genius touch and really made this dish pop.So good! The entire bowl was fantastic, but as we all know, it’s the sauce that ultimately makeshift or breaks it ;) This is a winner & a keeper for sure. I will be making this a LOT from now on. Thank you so much for sharing this recipe!! July 29, 2018 at 3:13pm Reply

    • Jaclyn: I’m so glad you liked it! Thanks for taking the time to leave feedback! July 29, 2018 at 6:14pm Reply

  • Anna: Hi there! How long does the Tahini dressing stay good for in the fridge? May 3, 2018 at 5:15pm Reply

  • Jennifer: Can I ask, is there a reason you don’t have a vegetarian or vegan tag? I’m not vegetarian but we are trying to eat more vegetarian dinners throughout the week (4-5 at least), it would be great if I could search based on those tags. December 11, 2017 at 8:47pm Reply

  • Jennifer: This was really good. Like, surprisingly good. Another recipe I’d done before had a tahini-lemon dressing and we just HATED it so I was worried about this one, but it’s delicious. I think this would be great with couscous or even a nice brown rice, but the quinoa is perfect also. Thank you for sharing! December 11, 2017 at 8:20pm Reply

    • Jaclyn: You’re welcome! Thanks for the great review Jennifer! December 12, 2017 at 12:00pm Reply

  • Ida: Absolutely love this! My new favourite and perfect as leftover lunch. November 23, 2017 at 11:42am Reply

    • Jaclyn: Thanks for the great review Ida! November 27, 2017 at 12:24pm Reply

  • KC: Great recipe, thank you! Used collard greens cooked a bit, just because that’s what I had. Will be even better next time with kale. The ginger tahini sauce is amazing. This is a keeper. November 17, 2017 at 8:14pm Reply

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