Entrees
Salad

Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl is full of flavor and loaded with nutrients. This bowl is made with a mixed greens base that is tossed in a homemade basil vinaigrette and topped off with crispy chickpeas, sweet potatoes and veggies.

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A Buddha Bowl that is loaded with sweet potatoes, chickpeas, quinoa, cucumbers, cherry tomatoes dried figs, cucumbers and topped with a basil vinaigrette.

why you’ll love this recipe

  • Sweet Potato Chickpea Buddha Bowl is full of flavor and loaded with nutrients.
  • It’s the perfect meal prep to enjoy all week long.
  • This bowl is vegan, plant-based and gluten free!
  • Comes together in just about 30 minutes.
  • Filling, delicious and nutritious.
  • Loaded with vegetables, fiber, whole grain and protein making it a perfectly balanced meal.
  • Has a homemade tangy and vibrant basil vinaigrette.
  • This meal is savory, sweet, comforting and extremely healthy.
  • Check out this Buffalo Cauliflower Salad for another great vegan option!

What is a Buddha Bowl?

I remember first learning about Buddha bowls when I was trying out the vegan diet years ago. I remember making something similar to this dish all the time. However, I believe it’s important to understand the origins of names so we can understand where food comes from and how it was brought about.

Some say it’s named Buddha Bowl for its big, round Buddha belly shape. But the name can mean something different to different people, but let’s define it here as a one-dish meal consisting of rice or whole grains, roasted veggies, a dressing and protein (source).

Essentially it’s a nourishing meal that’s just little bites of everything. Buddha bowls contain veggies, grain and protein. However, In 2013, Martha Steward coined the term “Buddha Bowl” for these gorgeous bowls that have been loved by so many, and it just stuck! (source). However, the origins of these bowls trace to many cultures, mainly in Asia and in Hawaii.

ingredients and Substitutions

all the ingredients that you need this make this buddha bowl on a table.

These are the main ingredients and substitutions for Sweet Potato Chickpea Buddha Bowl. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

The base of this bowl is a simple mixed greens that is tossed in a homemade basil vinaigrette.

Air fried sweet potato bites are placed on top. You can also roast these in the oven if preferred.

Garbanzo beans or chickpeas are also air fried, but again can be roasted in the oven.

Cherry tomatoes add a vibrant color and different texture, feel free to use grape tomatoes in replace.

Cucumber is incredibly healthy for you and adds a lovely crunch to this bowl.

Use a ripe avocado which is high in healthy fats and fiber and is perfectly creamy.

Quinoa is a gluten free grain that can help with cholesterol and blood sugar levels, lowering your risk of diabetes and heart disease.

Black or golden dried figs add the perfect chewy texture and sweet flavor and are a great source of fiber.

The chickpeas are seasoned with ground cumin, garlic powder and onion powder.

And the sweet potatoes are seasoned with salt and pepper!

how to make

ONE: Start by air frying or roasting the sweet potatoes and chickpeas as this takes the longest. You can also roast them both in the oven. Then, prepare the quinoa by cooking 1 cup of dried quinoa with 2 cups of water or broth.

TWO: Next, make the basil vinaigrette by blending all the ingredients together until smooth and creamy.

the basil vinaigrette in a small weck jar with fresh basil on the side and a linen towel in the back.

THREE: All that’s left to do is assemble your bowl. Add on the mixed greens and then all the toppings. Drizzle with the basil vinaigrette and enjoy!

the bowl that is topped with sweet potatoes, chickpeas, quinoa, cucumbers, cherry tomatoes dried figs and cucumbers.

Tips and tricks

To help save on time, make the sweet potatoes and chickpeas the night before. If using the air fryer you will have to air fry them separately. You can also roasted them in the oven at 400F for 15-20 minutes or until the sweet potato is cooked through and the chickpeas are crispy.

Cook the quinoa in broth to add more flavor!

Only add dressing to what you will be enjoying at that time.

For leftovers, add the dressing on when you’re ready to enjoy so your salad doesn’t get soggy.

Use a Tupperware lid to cut the cherry tomatoes in one swipe. Place the tomatoes on a cutting board and place the Tupperware on top of them, carefully take your knife and cut through the tomatoes at once!

How to serve and store

Serve this Sweet Potato Chickpea Buddha Bowl for lunch or dinner! You can enjoy this meal cold, or warm up the sweet potatoes, chickpeas and quinoa.

Only add dressing to what you are enjoying at that time. Store the salad separately from the dressing in an airtight container in the refrigerator. This salad will stay fresh up to three days!

a close up the bowl loaded with all the toppings and drizzled with the dressing.

Taste and Texture

This salad is savory, tangy and slightly sweet. It has a lovely flavor from all the different ingredients.

The texture is crispy, soft, chewy and refreshing!

frequently asked questions

Can I use different ingredients?

Absolutely! What I love about these bowls is that they are 100% customizable, so feel free to make them your own!

How long should I roast my sweet potatoes and chickpeas for if using the oven method?

400F for 15-20 minutes or until your sweet potatoes are tender and the chickpeas are crispy.

Can I use a different kind of dressing?

Totally! I would recommend tahini or your favorite ranch dressing.

other recipes you may like

If you make this Sweet Potato Chickpea Buddha Bowl, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Sweet Potato Chickpea Buddha Bowl

Sweet Potato Chickpea Buddha Bowl is full of flavor and loaded with nutrients. This bowl is made with a mixed greens base that is tossed in a homemade basil vinaigrette and topped off with crispy chickpeas, sweet potatoes and veggies.
PIN RECIPE
PREP TIME:
25 minutes
COOK TIME:
5 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

Buddha Bowl

  • 1 large sweet potato, cut into bite sized pieces
  • 1 cup quinoa.
  • 1 13.5oz can of chickpeas, drained and rinsed.
  • 6 cups mixed greens.
  • 1/2 cup cherry tomatoes, halved.
  • 1/3 cup dried black or gold mission figs.
  • 2 avocados, sliced. 
  • 1 large cucumber, sliced. 

Chickpeas

  • 1/2 tsp ground cumin.
  • 1/2 tsp garlic powder.
  • 1/2 tsp onion powder.

Sweet potatoes

  • s+p to taste.
  • 1 tbsp oil, coconut, avocado or evoo.

Basil Vinaigrette dressing

  • 2 cups packed basil leaves.
  • 2 cloves garlic.
  • 1 tbsp shallot.
  • 4 fresh key lime juice, about 2 tbsp.
  • 3 tbsp red wine vinegar.
  • 1/4 tsp salt.
  • 1/2 tsp pepper.
  • 1/2 cup extra virgin olive oil.
  • 1 tbsp nutritional yeast.

SCALE:

1X

YIELDS:

4 servings

Directions

  1. Start by air frying or roasting the sweet potatoes and chickpeas as this takes the longest. You can also roast them both in the oven. First season both chickpeas and sweet potatoes and then air fry separately at 400F for 10-15 minutes. Alternatively, you can roast them in the oven at 400F for 15-20 minutes or until sweet potatoes are tender and chickpeas are crispy. 
  2. Prepare the quinoa on the stovetop as well. Add 1 cup cooked quinoa to 2 cups of water or broth. Bring to a boil, lower the temp to medium and cover for 10-15 minutes or until the liquid is absorbed. 
  3. Next, make the basil vinaigrette by blending all the ingredients together until smooth and creamy. 
  4. All that's left to do is assemble your bowl. Toss the mixed greens in this basil vinaigrette and then add to a bowl. 
  5. Then, add on all the toppings. Air fried chickpeas and sweet potatoes, sliced cucumbers, cherry tomatoes, avocado, figs and cooked quinoa. Drizzle with the basil vinaigrette and enjoy! 

Notes

  • Cook the quinoa in broth to add more flavor.
  • For leftovers, add the dressing on when you're ready to enjoy so your salad doesn't get soggy.
  • Use a Tupperware lid to cut the cherry tomatoes in one swipe. Place the tomatoes on a cutting board and place the Tupperware on top of them, carefully take your knife and cut through the tomatoes at once!

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