This Buddha Bowl is packed with roasted sweet potatoes, red onion, crispy chickpeas, fluffy quinoa, and finished with a bright dressing you’ll want again and again.
author’s note
The Dinner That Never Gets Old!
I make bowls regularly, using whatever vegetables and grains I have on hand. One day I had roasted sweet potatoes cooling, a pot of quinoa on the stove, and a can of chickpeas in the pantry. I tossed them together with a lemon-based dressing, took a bite, and knew this needed to be a staple in our weeknight rotation.
This Buddha Bowl is my go-to when I want a satisfying, nutritious meal with minimal fuss. The crispy chickpeas and warm roasted vegetables add great texture, and the tangy lemon dressing brings everything together. It’s simple, flavorful, and something I find myself craving repeatedly.
Ingredients
Key ingredients and helpful swaps:
| Ingredient | Easy Tip or Swap |
|---|---|
| Sweet potatoes | Peel if you prefer, or leave skins on for extra fiber. |
| Chickpeas | Rinse and pat dry so they roast crisp. |
| Quinoa | Rinse before cooking to remove any bitterness. |
| Kale | Massage with a little dressing to tenderize and boost flavor. |
| Lemon | Use both zest and juice for bright dressing flavor. |
How To Make Buddha Bowls
Here’s a concise overview of the process — the full recipe follows below:
- Cook quinoa: Prepare according to package directions.
- Prep veggies: Toss sweet potatoes, red onion, and red pepper with oil and spices on a sheet pan.
- Roast: Bake at 400°F for 20 minutes.
- Add chickpeas: Toss chickpeas with oil, add to the pan, and roast 15–20 more minutes.
- Make dressing: Combine lemon, vinegar, mustard, garlic powder, olive oil, and honey; shake or whisk until smooth.
- Assemble: Layer quinoa, roasted veggies and chickpeas, avocado and kale if using, then drizzle with dressing.
Make Your Own Buddha Bowls
- Swap the protein: Use tofu, tempeh, or grilled chicken instead of chickpeas.
- Change the vegetables: Roast broccoli, carrots, or Brussels sprouts for variety.
- Fresh toppings: Add shredded red cabbage or pickled red onion for contrast.
- Different bases: Try brown rice, farro, barley, or couscous in place of quinoa.
- Add crunch: Sprinkle chopped cashews, almonds, or pumpkin seeds.
- Finish with herbs: Fresh parsley, cilantro, or microgreens lift the flavors.
Storage
Leftovers?
Store leftover components in airtight containers in the refrigerator. Keep the dressing separate and add it just before serving. Properly stored, the cooked components stay good for up to 5 days; shake the dressing before using.
Meal Prepping Buddha Bowls
To meal prep, cook the quinoa, roast the vegetables, and make the dressing ahead of time. Store each element separately. When ready to serve, massage the kale with a bit of dressing and slice fresh avocado to preserve texture.
More Amazing Bowl Recipes:
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Buddha Bowl
Equipment
-
Medium pot
-
Sheet pan (15″ x 10″)
Ingredients
- 2 medium sweet potatoes peeled, cubed to 1/2-inch pieces (about 3 cups)
- 1 large red onion thinly sliced (about 2 cups)
- 1 red pepper cut into 1-inch pieces
- 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 below
- 1 large lemon zest and juice
- 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.
-
Preheat the oven to 400°F (200°C). On a large sheet pan, combine cubed sweet potatoes, sliced red onion, and red pepper. Drizzle with 2 tablespoons olive oil and season with chili powder, cumin, garlic powder, salt, and pepper. Toss to coat, spread evenly, and roast for 20 minutes.
-
Remove the pan from the oven. Add the remaining tablespoon of olive oil and the chickpeas, toss to combine, and return to the oven. Roast another 15–20 minutes, until sweet potatoes are fork-tender and chickpeas are crisp. Adjust seasoning to taste.
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Meanwhile, zest the lemon for about 1/2 teaspoon zest and squeeze 3 tablespoons juice. Combine lemon zest and juice with red wine vinegar, Dijon mustard, garlic powder, olive oil, honey, salt, and pepper in a jar. Secure the lid and shake until emulsified, or whisk until smooth.
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To serve, divide cooked quinoa among four bowls. Top with the roasted vegetable and chickpea mixture. Add sliced avocado and massaged kale if using, then drizzle with the lemon dressing. Leftover dressing can be refrigerated and shaken before use.
Recipe Notes
Storage: Store components separately in the refrigerator for up to 3–5 days. Keep dressing refrigerated and add just before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Quick Tip
Where did the name Buddha bowl come from?
A Buddha bowl is also called a macro bowl, power bowl, or grain bowl. It’s a nourishing mix of grains, vegetables, protein, and toppings served together in one colorful bowl.
One popular story says the name comes from Buddhist monks who carried bowls and received small portions of food offered by villagers, creating a humble, varied meal.