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Roasted Sweet Potato and Chickpea Buddha Bowl

Buddha bowls are vegetarian dishes served in a bowl with small portions of several food. These bowls originate from a balanced vegetable dish which is key in a Buddhist diet. Remember, the body rules the mind.

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  • 15 mins
    Active Time
  • 30 mins
    Total Time




  • 1 16 oz can chickpeas, drained, rinsed, patted dry
  • 1 sweet potato, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1/2 red onion, diced
  • 1 cup spinach
  • 1 avocado, sliced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt + pepper, to taste
  • 2 16 oz cans chickpeas, drained, rinsed, patted dry
  • 2 sweet potato, cubed
  • 2 zucchini, cubed
  • 2 squash, cubed
  • 1 red onion, diced
  • 2 cups spinach
  • 2 avocado, sliced
  • 4 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp chili powder
  • salt + pepper, to taste


  • pan
  • baking tray
  • stovetop
  • oven


  1. Preheat oven to 400 degrees F.
  2. Cut sweet potato, zucchini, and squash into cubes. Roughly, chop onion.
  3. In a strainer, drain and rinse the chickpeas. Using paper towel, pat to dry.
  4. On a baking sheet spread evenly the sweet potatoes and onions. Drizzle with oil ensuring the potatoes are coated. Sprinkle salt and pepper.
  5. Bake for 10 minutes, then flip potatoes around. At this time, add squash and zucchini to the pan also lightly coated in oil and bake altogether for 20 minutes.
  6. Meanwhile as the vegetables roast, place chickpeas in bowl and toss in the seasonings.
  7. In a skillet, heat oil over medium heat. Add chickpeas and sauté, stirring frequently for about 10 minutes. Once browned and fragrant can remove from heat and set aside.
  8. To serve, layer bottom of bowl with spinach. Top with roasted vegetables, chickpeas, and sliced avocado.

Tips & Tricks

  • Would recommend a drizzle tahini over dish.
  • Add a dollop of sour cream as a tangy, refreshing finish. Better yet Greek yogurt for a low calorie, high protein substitute.
  • Run canned chickpeas under water to remove excess salt, which is what companies use as preservative
  • Leftover ½ can of beans? Throw in a salad, add to a chili, or mix in with scrambled eggs.

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