This Buddha Bowl is loaded with roasted sweet potatoes, red onion, crispy chickpeas, quinoa, and finished with a flavorful sauce you’ll crave!
author’s note
The Dinner That Never Gets Old!
I make a lot of bowls in my kitchen, usually mixing whatever veggies and grains I have around. One day, I had a batch of roasted sweet potatoes cooling on the counter, a pot of quinoa on the stove, and a can of chickpeas staring at me from the pantry. I tossed everything together with a bright lemon dressing, took a bite, and instantly knew this needed a permanent place on my site.
This Buddha Bowl has become my easy, go-to dinner when I want something that makes me feel great without a ton of effort. The crispy chickpeas and warm roasted veggies add so much flavor, and the lemon dressing ties everything together in the best way. It’s one of those meals I end up craving again and again.
Ingredients
Here are a few ingredients to discuss:
| Ingredient | Easy Tip or Swap |
|---|---|
| Sweet potatoes | I like to peel them, but you can leave the skin on. |
| Chickpeas | Rinse and pat dry so they roast up nice and crispy. |
| Quinoa | Rinse before cooking to remove bitterness. |
| Kale | Massage with a little dressing to soften and boost flavor. |
| Lemon | Use both the juice and zest for bright flavor in the dressing. |
How To Make Buddha Bowls
The full recipe is below, but here’s a quick look at the steps—it comes together nicely!
- Cook quinoa: Follow package directions.
- Prep veggies: Toss with oil and spices on a sheet pan.
- Roast: Bake at 400°F for 20 minutes.
- Add chickpeas: Toss with oil, roast 15–20 more minutes.
- Make dressing: Shake up all dressing ingredients in a jar.
- Assemble: Add quinoa, veggies, chickpeas, avocado, and kale; drizzle with dressing.
Make Your Own Buddha Bowls
- Swap the protein: Replace chickpeas with tofu or chicken.
- Switch up the veggies: Roast broccoli, carrots, or Brussels sprouts for a different flavor.
- Try fresh toppings: Add shredded red cabbage or pickled red onion.
- Change the base: Use brown rice, farro, barley, or couscous instead of quinoa.
- Add crunch: Sprinkle with chopped cashews or your favorite nuts.
- Top with herbs: Use fresh parsley or microgreens for extra flavor.
Storage
Leftovers?
Store leftovers in airtight containers in the fridge for up to 5 days. Keep the dressing separate and add just before serving. Shake the dressing before adding.
Meal Prepping Buddha Bowls
Cook the quinoa, roast the veggies, and make the dressing ahead. Store everything separately. When ready to eat, massage the kale with dressing and slice the avocado for the best texture and flavor.
More Amazing Bowl Recipes:
Buddha Bowl
Video
Equipment
- Sheet pan (15" x 10")
Ingredients
- 2 medium sweet potatoes peeled, cubed to 1/2-inch pieces (3 cups)
- 1 large red onion thinly sliced (2 cups)
- 1 red pepper cut to 1-inch cubes
- 3 tablespoons olive oil divided
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 batch cooked quinoa
- 1 large avocado optional
- 1 bunch kale optional, see note 1
- 1 large lemon
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon-style mustard
- 1/2 teaspoon garlic powder
- 1/2 cup olive oil
- 1 tablespoon honey
Instructions
- Cook quinoa according to package instructions or by using the linked method in the ingredients list.
- Preheat oven to 400°F (200°C). Place the cubed sweet potatoes, sliced onion, and red pepper on a 26×18-inch sheet pan. Drizzle with 2 tablespoons olive oil, then sprinkle with chili powder, cumin, garlic powder, salt, and pepper (I use 1 teaspoon salt and 3/4 teaspoon pepper). Toss well, spread out evenly, and roast for 20 minutes.
- Remove tray from the oven. Add remaining 1 tablespoon oil and the chickpeas. Toss well, ensuring everything is spaced evenly. Roast for another 15–20 minutes, or until the sweet potatoes are fork-tender. Adjust seasonings as needed.
- Meanwhile, zest a lemon to get 1/2 teaspoon zest and 3 tablespoons juice. Add to a wide-mouth jar with remaining dressing ingredients. Season with salt and pepper (I use 1/2 teaspoon salt and 1/4 teaspoon pepper). Secure the lid and shake well until smooth.
- Divide cooked quinoa among 4 bowls. Top evenly with the roasted vegetables mix. If using, add sliced avocado and prepared kale (see note 1). Drizzle the dressing over the bowls, adjusting to your preference. You may have leftover dressing. Enjoy promptly!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick Tip
Where did the name Buddha bowl come from?
A Buddha bowl can go by lots of names—hippie bowls, macro bowls, power bowls, or yoga bowls. It’s basically a mix of wholesome ingredients tossed into one vibrant, colorful bowl.
Legend says Buddha walked through villages each morning with a bowl, and locals filled it with whatever food they had to share.
These Buddha bowls are made weekly in our house! I’m Chelsea’s sister and first tried these at her house and I’m not kidding they are one of the most flavorful and delicious dinners ever! Plus my kids love them!