Sweet potato and chickpea buddha bowl

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 2-3

A filling Buddha Bowl (definition of a Buddha Bowl is a filled bowl with rounded top!) with roasted sweet potatoes, crispy chickpeas, soy beans, peas, bulgar wheat and a delicious tahini-maple sauce! A healthy, satisfying plant-based meal.



2 Tbsp olive, melted coconut, or grape seed oil

2 large sweet potatoes, halved

1 tsp of garlic powder

1/4 tsp each salt + pepper

Green veg to serve


Can of chickpeas, drained, rinsed + patted dry

1 tsp smoked paprika

1 tsp turmeric

1/4 tsp each salt + pepper


½ cup bulgar wheat, cooked according to packet


3 tbsp tahini

1 Tbsp maple syrup

1/2 lemon, juiced

2-4 Tbsp hot water to thin


Preheat oven to 180C and arrange sweet potatoes on baking sheet. Drizzle with the oil, garlic powder and seasoning, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet. Bake for 35-40mins (depending on the size of the pieces).

Mix the chickpeas with the spices and seasoning, then arrange on a baking sheet and bake for 25mins.

Whilst the sweet potatoes and chickpeas are roasting, making the tahini & maple syrup dressing just by missing all the ingredients together. You may prefer it a little sweeter or more nutty, but adjust to taste.

Then warm through the green veg and prepare the bulgar wheat.

Once everything’s cooked, serve warm. But I also like to keep the leftovers in the fridge for lunches throughout the week. Super delicious and you’ll find the chickpeas are also great for snacking on!

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