Breakfast Buddha Bowl

Start your morning with a burst of color and nutrition with this Breakfast Buddha Bowl. This vibrant dish combines the earthy sweetness of roasted sweet potato cubes with the satisfying crunch of spiced chickpeas, all resting on a bed of fresh greens and drizzled with a velvety tahini dressing.

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This bowl is more than just a meal; it is a balanced feast that brings together the best of plant-based ingredients. Whether you are fueling up for a busy day or enjoying a quiet brunch, every bite offers a harmony of flavors from the smoky paprika to the zesty lemon tahini sauce.

Ingredients

• Vegetables & Greens: 2 cups mixed greens (spinach, arugula, or kale), 1 small cucumber (sliced), 1 cup cherry tomatoes (halved), 1 small avocado (sliced), 1 small sweet potato (peeled and diced), 1 small carrot (shredded).
• Legumes: 1 cup canned chickpeas (drained and rinsed).
• For Roasting: 2 tbsp olive oil (divided), 1/2 tsp smoked paprika, 1/2 tsp ground cumin, salt and pepper to taste.
• Tahini Dressing: 3 tbsp tahini, 1 tbsp lemon juice, 1 tbsp maple syrup or honey (for non-vegan), 1–2 tbsp water (to thin), 1 small garlic clove (minced), salt to taste.

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Instructions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

Step 2

Toss the diced sweet potatoes with 1 tbsp of olive oil, salt, and pepper. Spread them evenly on one half of the prepared baking sheet.

Step 3

Pat the chickpeas thoroughly dry with a paper towel. Toss them with the remaining 1 tbsp of olive oil, smoked paprika, cumin, salt, and pepper, then spread them on the other half of the baking sheet.

Step 4

Roast for 25–30 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are golden and crispy.

Step 5

While the vegetables roast, whisk together the tahini, lemon juice, maple syrup, garlic, and salt in a small bowl. Add water 1 tbsp at a time until the dressing is creamy and pourable.

Step 6

Assemble the bowls by dividing the mixed greens between two bowls and topping them with the roasted sweet potatoes, crispy chickpeas, cucumber, cherry tomatoes, shredded carrot, and avocado slices.

Step 7

Drizzle generously with the prepared tahini dressing and serve immediately.

Zusatztipps für die Zubereitung

For the best results, ensure the sweet potatoes are cut into uniform cubes so they cook at the same rate. Don't skip drying the chickpeas; the less moisture they have, the crunchier they will become in the oven.

Varianten und Anpassungen

You can easily customize this bowl by adding a soft-boiled egg for extra protein if you are not following a vegan diet. For a different flavor profile, swap the sweet potatoes for butternut squash or add extra crunch by sprinkling the bowl with toasted seeds or nuts.

Serviervorschläge

This hearty breakfast bowl pairs beautifully with a glass of freshly squeezed orange juice for a vitamin C boost or a soothing cup of green tea to start your morning mindfully.

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Enjoy this wholesome Breakfast Buddha Bowl while the roasted components are still warm. With 420 calories and 12g of protein per serving, it’s a delicious way to nourish your body and satisfy your palate.

Provides cushioned support while cooking, washing dishes, and standing longer during meal preparation.

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Recipe FAQs

→ Can I prepare this bowl ahead of time?

Yes, you can roast the sweet potatoes and chickpeas up to 3 days in advance. Store them in separate airtight containers in the refrigerator. The tahini dressing keeps well for up to a week when refrigerated. Assemble your bowl fresh just before serving, adding the avocado last to prevent browning.

→ What can I use instead of tahini?

If you need a tahini substitute, try almond butter or cashew butter for a similar creamy texture. For a nut-free option, Greek yogurt works beautifully though it's no longer vegan. You could also use an avocado-based creamy dressing by blending ripe avocado with lemon juice and herbs.

→ How do I get the chickpeas extra crispy?

The key is thoroughly drying the chickpeas with a clean kitchen towel or paper towels after rinsing. Remove any loose skins. Make sure they're in a single layer on the baking sheet without overcrowding, and don't skip the oil and spices. Roasting at 400°F helps achieve that perfect crunch.

→ Can I add cooked grains to this bowl?

Absolutely. Quinoa, brown rice, or farro would make wonderful additions. Cook about 1/2 cup dry grains according to package instructions and add a scoop to each bowl. This increases the heartiness and makes it even more filling for breakfast or lunch.

→ Is this bowl gluten-free?

Yes, this breakfast bowl is naturally gluten-free. All ingredients—sweet potatoes, chickpeas, vegetables, and tahini—are safe for those avoiding gluten. Just be sure to check your spice labels if you have severe gluten sensitivity, as some spice blends may contain anti-caking agents with gluten.

→ What other vegetables work well in this bowl?

Roasted vegetables like butternut squash, bell peppers, zucchini, or red onions make excellent additions. Raw options include shredded red cabbage, sliced radishes, or fresh herbs like cilantro and parsley. Feel free to use whatever seasonal produce you have on hand.