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.
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!
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
For the Ginger Tahini Sauce
Tahini can be somewhat strong (and it can vary by brand), so if desired use half cashew butter.
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.
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!
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Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce
- 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
- 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
- Preheat oven to 400 degrees. Add sweet potatoes and chick peas to a rimmed 18 by 13-inch baking sheet.
- Drizzle with olive oil, then sprinkle with cumin, cinnamon, paprika, turmeric and salt. Toss to evenly coat and spread into an even layer.
- Roast in preheated oven 15 minutes. Remove from oven, toss then and red onions.
- Return to oven and roast until potatoes are tender, about 15 minutes longer.
- Meanwhile cook quinoa according to package directions and steam kale for about 1 minute, just until it's lightly wilted.
- To assemble bowls, divide kale among 4 bowls. Top with quinoa and sweet potato mixture then drizzle each serving with ginger tahini sauce.
- For the ginger tahini sauce:
- In a food processor pulse tahini, lemon juice, honey, garlic, ginger. Season with salt to taste (about 1/4 tsp).
- Add water and process mixture until smooth and creamy. Store any left over in refrigerator.
- *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!
- Recipe source: inspired by Minimalist Baker