Last Updated on March 31, 2025 by Christin Gillespie

This Chickpea & Sweet Potato Quinoa Buddha Bowl is a must try healthy vegan recipe. It’s created with crispy chickpeas, vibrant sweet potatoes, fluffy quinoa, massaged kale, creamy avocado, & a sweet tahini dressing. Each bite will have you feeling so good & nourished!

Chickpea & Sweet Potato Quinoa Buddha Bowl with sliced avocado, kale, and sweet tahini dressing, with a fork in it, sitting on a marble counter.

If you’re looking for the best dinner ever, then I’ve got you covered with this Chickpea & Sweet Potato Quinoa Buddha Bowl.

If you’re unfamiliar with buddha bowls, they’re essentially a healthy meal that includes a whole grain, plant-protein, vegetables, & a sauce. This healthy vegan bowl definitely has that & then some.

So if you’re looking for a delicious, easy-to-make, & healthful recipe to up-level your weeknight, it’s time to get cooking!

Why You’ll Love This Vegan Buddha Bowl Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is full of healthy ingredients, doesn’t mean that it’s boring. In fact, every bite will have you digging in for more!
Quick & Easy: Ready in about 30 minutes & is super straight forward to make!
Great for Meal Prep: This Chickpea & Sweet Potato Quinoa Buddha Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Chickpea & Sweet Potato Quinoa Buddha Bowl Recipe with sliced avocado, kale, and sweet tahini dressing, with a fork in it, sitting on a marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant-protein.
Organic Sweet Potato: For this recipe I used organic stokes purple sweet potato, for the pop of color & boost of nutrition. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic White Quinoa: To provide these bowls with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color.
Organic Kale: Massaged with fresh lemon juice to soften.
Organic Avocado: For some additional healthy fats.
Organic Sweet Tahini Dressing: This dressing is creamy, citrusy, & super sweet. It complements this bowl perfectly. Don’t leave it out!
Organic Spices: We’re keeping it simple here. Garlic powder, sea salt, & black pepper.

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Chickpeas & Vegetables. Preheat the oven to 425 degrees F. Add the drained chickpeas & chopped sweet potato to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
Kale. Add the washed & chopped kale to a large mixing bowl along with the fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the kale between bowls. Pair with the cooked quinoa, roasted vegetables, chickpeas, sliced avocado & a drizzle of the sweet tahini dressing. Enjoy!

Buddha Bowl Ingredients of kale, avocado, and sweet tahini dressing.

Tips for Making this Vegan Buddha Bowl Perfectly

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan bowl. I used organic stokes purple sweet potatoes.
Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussels sprouts.
Baking: Be sure to flip the vegetables & chickpeas halfway, as this ensures even baking.
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

As mentioned above, this Chickpea & Sweet Potato Quinoa Buddha Bowl is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, sweet potato, & quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.

Vegan Chickpea & Sweet Potato Quinoa Buddha Bowl with sliced avocado, kale, and sweet tahini dressing, with a fork in it, sitting on a marble counter.

More Healthy Vegan Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Chickpea & Sweet Potato Quinoa Buddha Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
1 large stokes purple sweet potato, cubed
2 tsp avocado oil
½ tsp garlic powder
Sea salt & black pepper

KALE

5 cups kale, de-stemmed & chopped
1 tbsp fresh lemon juice

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

BOWL

Avocado(s)

Cook Mode Prevent your screen from going dark

Instructions

Quinoa. Prepare quinoa as instructed from the package.
Chickpeas & Vegetables. Preheat the oven to 425 degrees F. Add the drained chickpeas & chopped sweet potato to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
Kale. Add the washed & chopped kale to a large mixing bowl along with the fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the kale between bowls. Pair with the cooked quinoa, roasted vegetables, chickpeas, sliced avocado & a drizzle of the sweet tahini dressing. Enjoy!

Notes

Organic Sweet Potato: Select your favorite type of sweet potato for this vegan bowl. I used organic stokes purple sweet potatoes.

Organic Vegetables: Roast up some more vegetables, such as cauliflower, broccoli, or brussels sprouts.

Baking: Be sure to flip the vegetables & chickpeas halfway, as this ensures even baking.

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating: Transfer bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, sweet potato, & quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.