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A buddha bowl with sweet potatoes, spinach, sunflower seeds, shredded red cabbage, chickpeas, cucumbers, quinoa and avocado. A fork rests in the bowl.
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5 from 6 votes

Buddha Bowl

This vegan buddha bowl combines quinoa, fresh veggies, roasted sweet potatoes, crispy chickpeas, and roasted sunflower seeds all topped with a delicious garlic tahini dressing.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: buddha bowl
Servings: 4
Calories: 518kcal



  • cup dry quinoa
  • 1 ⅓ cup vegetable broth
  • 4 cups baby spinach loosely packed
  • 1 cup cucumber chopped
  • 1 cup purple cabbage chopped
  • ¼ cup roasted sunflower seeds
  • Garlic tahini dressing
  • Avocado slices for serving

Sweet Potatoes

  • 2 medium sweet potatoes peeled or unpeeled
  • 1–2 Tablespoons avocado or olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon ground pepper


  • 1 15 oz can chickpeas drained and rinsed
  • 1-2 teaspoons olive oil
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • teaspoon pepper


  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Chop sweet potatoes into 1/2-inch chunks. Try to make them around the same size so that they are all done cooking at the same time. Place sweet potatoes, oil, salt and pepper in a large bowl and toss to combine. Pour sweet potatoes onto parchment lined baking sheet (save some room for the chickpeas).
    A sheet pan lined in parchment paper. Two thirds of the sheet pan is covered by chunks of sweet potato.
  • Add the chickpeas to a mixing bowl with oil and seasonings. Use your hands to coat the chickpeas well. Pour chickpeas onto a baking sheet, separate from the sweet potatoes.
    A bowl of chickpeas. Spices are being added to the bowl.
  • Bake for 30-35 minutes, tossing once half-way through, until sweet potatoes are soft. Remove from oven, taste and season with additional salt if needed.
    A sheet pan lined in parchment paper. Two thirds of the sheet pan is covered by chunks of sweet potato and one third is covered with chickpeas.
  • While sweet potatoes and chickpeas are roasting, rinse and drain quinoa, if needed. Add quinoa and broth to a saucepan and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
    Pouring vegetable broth into pot containing dry quinoa.
  • Meanwhile make the dressing and set aside.
  • To make the bowls, add ½ cup quinoa, 1 cup spinach, ½ cup sweet potatoes, ⅓ cup chickpeas, ¼ cup cucumber, ¼ cup cabbage and 1 Tablespoon sunflower seeds to 4 bowls. Drizzle 2 Tablespoons of dressing and top with sliced avocado, if desired.
  • Serve immediately.



Serving: 1bowl w/ dressing | Calories: 518kcal | Carbohydrates: 65g | Protein: 19g | Fat: 21g | Cholesterol: 2mg | Sodium: 752mg | Potassium: 986mg | Fiber: 14g | Sugar: 8g