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Sweet Potato and Chickpea Buddha Bowl – Healthy Gluten-Free Meal

This Sweet Potato and Chickpea Buddha Bowl is a wholesome and colorful gluten-free meal that combines nutrient-dense roasted sweet potatoes, protein-packed chickpeas, fresh greens, and a creamy tahini dressing. Ideal for a satisfying lunch or dinner, it’s naturally gluten-free and vegan-friendly, easy to prepare, and perfect for meal prep.
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Course: Gluten-Free
Cuisine: International
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed
  • 1 can 400g chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 4 cups mixed salad greens or baby spinach
  • 1/2 cup cooked quinoa optional
  • Tahini Dressing
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 garlic clove minced
  • 2-3 tbsp water to adjust consistency
  • Salt to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Preheat oven to 200°C (400°F). On a baking sheet, toss sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes until tender and slightly crispy.
  2. While roasting, whisk together tahini, lemon juice, garlic, salt, and enough water to achieve a smooth pourable consistency.
  3. To assemble, place salad greens and quinoa (if using) in bowls. Top with roasted sweet potatoes and chickpeas. Drizzle with tahini dressing.
  4. Serve immediately or store components separately for meal prep.

Notes

Swap quinoa for your preferred grain like brown rice or omit for lower carbs.
Add avocado slices or toasted nuts for extra richness and crunch.
Tahini dressing can be made ahead and stored up to 3 days in fridge.