Breakfast Buddha Bowl (Printable Version)

A vibrant, nourishing breakfast bowl with roasted sweet potatoes, crispy spiced chickpeas, mixed greens, fresh vegetables, and creamy tahini dressing.

# Ingredient List:

→ Vegetables & Greens

01 - 2 cups mixed greens (spinach, arugula, or kale)
02 - 1 small cucumber, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small avocado, sliced
05 - 1 small sweet potato, peeled and diced (about 1 cup)
06 - 1 small carrot, shredded

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ For Roasting

08 - 2 tablespoons olive oil, divided
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper to taste

→ Tahini Dressing

12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on half of the baking sheet.
03 - Pat chickpeas dry with a paper towel. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the other half of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water 1 tablespoon at a time until the mixture reaches a creamy, pourable consistency.
06 - Divide mixed greens between 2 bowls. Top each with roasted sweet potatoes, crispy chickpeas, cucumber slices, cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle generously with tahini dressing and serve immediately.

# Expert Tips:

01 -
  • It's ready in less than an hour, which means you can actually make this on a weekday morning without stress.
  • The contrast between crispy roasted chickpeas, tender sweet potatoes, and fresh greens hits every texture your palate craves.
  • One bowl feeds two people, making it perfect for sharing breakfast with someone you actually want to sit with.
02 -
  • Dried chickpeas are absolutely crucial—if you don't pat them dry before roasting, they'll steam instead of crisping, and you'll have sad, mealy chickpeas instead of the crunchy texture that makes this bowl special.
  • Don't assemble the bowl too far in advance or the avocado will brown and the greens will start to wilt from the warm vegetables; do it right before you eat for the best experience.
03 -
  • Line your baking sheet with parchment paper so the roasted chickpeas don't stick and you barely have to wash anything afterward.
  • The secret to actually crispy chickpeas is patting them completely dry and roasting them at a higher temperature—400°F is your friend here.
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