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  • Writer's pictureSusie Csorsz Brown

Spiced Chickpea Sweet Potato Buddha Bowl

Ohmigosh, these sweet potatoes! These beans! And together with this dressing?! So good. This is an assemble-your-own sort of a dinner so good for groups/families who have different taste preferences (read: picky eaters). I think everyone can find something to enjoy with this, though, because it really is a very tasty combination.

I don't know, you might even want to double the dressing. Just saying, this is pretty darn tasty and would be good to have extra on hand.

Spiced Chickpea Sweet Potato Buddha Bowl

Servings: 5-6


For the bowl:

1.5 pounds sweet potatoes, peeled, sliced on the bias 1/2-inch thick

3 T olive oil, divided

4 cups cooked white beans or chickpeas or 3 15-ounce (420g) cans, drained

2 tsp curry powder

1 teaspoon smoked paprika

1 teaspoon ancho chili powder

1/2 tsp turmeric

Salt and pepper

1 T olive oil

2 cup quinoa, rinsed

4 cups water

Salt and pepper

For the dressing:

1/3 cup (80 ml) olive oil

3 Tablespoons balsamic vinegar

1 T Dijon mustard

1 T tahini

1 tsp maple syrup

1/2 teaspoon curry powder

1/4 tsp turmeric

Salt and pepper

Other veg and toppings:

2 avocados, halved and sliced

3 cups mixed salad greens or baby spinach

Sesame seeds


Preheat the oven to 400°F (200°C) and line two baking sheets with foil or parchment paper. Set aside.

For the sweet potatoes and beans/chickpeas:

In a medium size bowl, toss the sweet potato slices with 2 tablespoons of olive oil. Season liberally with salt and pepper.

Arrange the sweet potato slices onto baking sheet and set aside.

Re-use the same medium size bowl with the remaining olive oil, spices, salt and pepper. Add the drained chickpeas and toss until evenly coated. Transfer to the second baking sheet.

Bake sweet potatoes and chickpeas at the same time for about 20 - 30 minutes, stirring from time to time. When done, remove from oven and let cool.

For the quinoa:

Heat oil over medium heat in a medium pot. Add quinoa, and cook until you start smell the grains toasting, 5 - 98 minutes. Slowly add water, taking care to not let it splatter, bring back to a boil and lower the heat. Simmer for about 15 - 20 minutes until all water is absorbed. When it’s done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.

For the dressing:

Whisk all the ingredients in a small bowl.

For assembly:

Assemble the quinoa bowls dividing in each bowl the quinoa, sweet potato slices, curry-spiced chickpeas, red cabbage, avocado halves, mixed greens or spinach. Drizzle everything with the mustard curry dressing, and sprinkle with sesame seeds.


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