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 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.

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

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!

More Vegan Recipes You Might Like

  • Roasted Veggie and Black Bean Tacos
  • Lentil Vegetable Soup
  • Vegetable Curry

5 from 14 votes Review Recipe

Sweet Potato and Chick Pea Buddha Bowls with Ginger Tahini Sauce

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

Prep25 minutesCook30 minutesReady in: 55 minutes

Ingredients2 medium sweet potatoes, scrubbed clean and diced into 3/4-inch cubes1 (14.5 oz) can chick peas, drained and rinsed then dabbed dry with paper towels2 1/2 Tbsp olive oil1 1/2 tsp ground cumin1/2 tsp paprika1/2 tsp cinnamon1/4 tsp turmericSalt1 small red onion, peeled and cut into wedges from root to tip1 cup dry quinoa, rinsed and drained well1 extra large bunch kale, thick ribs removed, choppedGinger Tahini Dressing1/3 cup tahini, see notes2 1/2 Tbsp fresh lemon juice2 Tbsp honey1 small clove garlic, peeled1-inch cube peeled fresh ginger, peeled3 Tbsp water

InstructionsPreheat 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

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.

Nutrition values are estimates only. See full disclaimer here.

Course: Main CourseCuisine: AmericanKeyword: Buddha Bowl Author: Jaclyn

5 from 14 votes

Review Recipe

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.

Nutrition values are estimates only. See full disclaimer here.

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 CourseCuisine: AmericanKeyword: Buddha Bowl

Author: Jaclyn