This Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas recipe is full of vibrant, as well as healthy ingredients. Massaged kale, vibrant beets, roasted sweet potato, nutty quinoa, & crispy chickpeas, all get coated in a savory tahini dressing. Enjoy this easy-to-make creation as a nourishing weeknight dinner!
Healthy vegan buddha bowl recipes always hit the spot & you can’t beet this one in particular!
From top to bottom, this Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas recipe is packed with flavor, as well as nourishing ingredients.
Not only is it a delicious weeknight dinner option, but its meal prep is approved & completely customizable.
Why You’ll Love This Healthy Vegan Buddha Bowl Recipe
- Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more.
- The Perfect Meal: This healthy vegan buddha bowl recipe is full of nourishment fueling you up!
- Great for Meal Prep: This Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas stores well in the fridge, making it a great vegan recipe to meal prep for quick + healthy dinners throughout the week.
Ingredients
- Organic Beets: Sliced up & roasted for a pop of color and nourishment.
- Organic Sweet Potato: You can use your preferred sweet potato & if you’re curious, I used a Japanese sweet potato!
- Organic 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 quinoa all work.
- Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as some fiber + plant protein.
- Organic Kale: For the base. If you’re not a fan of kale, you can use spinach or even broccoli.
- Organic Savory Tahini Dressing: The tahini dressing is super creamy, citrusy, & super savory. It’s complements this healthy vegan buddha bowl perfectly, so please don’t leave it out!
How To Make
- Quinoa. Prepare quinoa as package instructions.
- Crispy Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped potatoes, beets, & drained chickpeas. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Kale. Add chopped kale to a large mixing bowl along with the lemon juice & sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
- Savory Tahini Dressing. In a mixing bowl, combine 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.
- Assemble. Divide the greens, quinoa, roasted veggies, and crispy chickpeas, between bowls. Drizzle with savory tahini dressing. Enjoy!
Tips for Making this Buddha Bowl Recipe Perfectly
- Organic Kale: If you’re not a fan of kale, you can use spinach or even broccoli.
- Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
- Organic Vegetables: Feel free to add in even more veggies! I think adding zucchini, carrots, cauliflower florets, &/or broccoli florets would pair deliciously!
Storing & Reheating
As mentioned above, this Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas recipe is perfect for healthy vegan leftovers & meal prep!
Fridge Storage. Transfer the 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 vegetables, chickpeas, & cooked quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens & dressing.
More Healthy Vegan Bowl Recipes You’ll Love
- Delicata Squash & Quinoa Nourish Bowl
- Chickpea & Wild Rice Buddha Bowl
- Vegan Curry Roasted Vegetable Quinoa Bowls with Coconut Yogurt
- Sweetgreen-Inspired Vegan Autumn Harvest Bowl
Sharing Is Caring!
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.
Print
Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
This Roasted Beet & Sweet Potato Quinoa Buddha Bowl with Crispy Chickpeas recipe is full of vibrant, as well as healthy ingredients. Massaged kale, vibrant beets, roasted sweet potato, nutty quinoa, & crispy chickpeas, all get coated in a savory tahini dressing. Enjoy this easy-to-make creation as a nourishing weeknight dinner!
Ingredients
Always opt for organic ingredients.
QUINOA
- ½ cup dry quinoa
CRISPY CHICKPEAS & ROASTED VEGETABLES
- 1 (15-oz) can chickpeas, drained
- 1 large sweet potatoes, chopped
- 2 cups beets or 1 (6.5-oz) package Love Beets Organic Classic Vinegar Beets, chopped
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
KALE
- 2 cups kale, chopped
- Fresh lemon juice
- Sea salt, pinch
SAVORY TAHINI DRESSING
- ¼ cup raw tahini
- 2 tbsp coconut aminos
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- Spring water, to thin
Instructions
- Quinoa. Prepare quinoa as package instructions.
- Crispy Chickpeas & Vegetables. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the chopped potatoes, beets, & drained chickpeas. Toss with the avocado oil & seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Kale. Add chopped kale to a large mixing bowl along with the lemon juice & sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
- Savory Tahini Dressing. In a mixing bowl, combine 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.
- Assemble. Divide the greens, quinoa, roasted veggies, and crispy chickpeas, between bowls. Drizzle with savory tahini dressing. Enjoy!
Notes
Organic Kale: If you’re not a fan of kale, you can use spinach or even broccoli.
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping.
Organic Vegetables: Feel free to add in even more veggies! I think adding zucchini, carrots, cauliflower florets, &/or broccoli florets would pair deliciously!
Storing & Reheating: Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the vegetables, chickpeas, & cooked quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the fresh greens & dressing.
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