Breakfast Buddha Bowl Greens (Print)

A vibrant morning bowl with roasted sweet potatoes, crispy chickpeas, fresh vegetables, and creamy tahini dressing over mixed greens.

# Components:

→ Vegetables & Greens

01 - 2 cups mixed greens (spinach, arugula, or kale)
02 - 1 small cucumber, sliced
03 - 1 cup cherry tomatoes, halved
04 - 1 small avocado, sliced
05 - 1 small sweet potato, peeled and diced (about 1 cup)
06 - 1 small carrot, shredded

→ Legumes

07 - 1 cup canned chickpeas, drained and rinsed

→ For Roasting

08 - 2 tablespoons olive oil, divided
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper, to taste

→ Tahini Dressing

12 - 3 tablespoons tahini
13 - 1 tablespoon fresh lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt, to taste

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on half of the baking sheet.
03 - Pat chickpeas dry with a paper towel. Toss with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread on the other half of the baking sheet.
04 - Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are golden and crispy.
05 - In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and salt. Add water 1 tablespoon at a time until creamy and pourable.
06 - Divide mixed greens between 2 bowls. Top with roasted sweet potatoes, crispy chickpeas, cucumber, cherry tomatoes, shredded carrot, and avocado slices.
07 - Drizzle generously with tahini dressing and serve immediately.

# Expert Advice:

01 -
  • It feels indulgent but takes less effort than pancakes, and you can prep the roasted components the night before.
  • The tahini dressing tastes like something from a cafe, but you make it in under two minutes with pantry staples.
  • Every bite has a different texture: creamy avocado, crispy chickpeas, tender sweet potato, and crunchy vegetables.
02 -
  • If your chickpeas aren't getting crispy, it's because they weren't dried well enough before roasting, moisture is the enemy of crunch.
  • The tahini dressing will thicken as it sits, so whisk in a little extra water if it gets too thick before serving.
  • Don't skip stirring the vegetables halfway through roasting or you'll end up with burnt edges and raw centers.
03 -
  • Roast your chickpeas on a separate smaller pan if you're doubling the recipe, overcrowding makes them steam instead of crisp.
  • Use a microplane to grate the garlic directly into the tahini dressing for a smoother, more evenly distributed flavor.
  • If your tahini is old or separated, stir it well before measuring or the dressing will taste bitter and unbalanced.
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