Roasted Chickpea Buddha Bowl

One of my all-time favorite lunches is a big hearty bowl of veggies, grains, and plant proteins. While I make several different versions of grain bowls or ‘Buddha bowls’, this is my far my favorite combination! The ingredients are simple, and can be tweaked to your liking. I’ve also included a few variations & dressings you might enjoy drizzling on top!

Roasted Chickpea Buddha Bowl

Servings: Makes 2 bowls


2 sweet potatoes, diced

1 can chickpeas (garbanzo beans) drained and rinsed

1 cup cooked whole grains (ex: rice, quinoa, buckwheat)

2 cups raw leafy greens (ex: kale, spinach, arugula)

1 small avocado

2 Tbsp oil (ex: olive, avocado)

1 tsp paprika

2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp ground cumin

1/4 tsp sea salt

A drizzle of your favorite dressing: I love this one from Tessemae’s and this one from Trader Joe’s


  1. Preheat oven to 400 degrees. Toss the diced sweet potatoes in a large mixing bowl with oil, ground cumin, salt, paprika, and garlic powder. Lay flat on a baking sheet and roast for 30-35 minutes, flipping as needed.

  2. To roast chickpeas, rinse and drain chickpeas, patting dry with a paper towel. Once they have dried, arrange them on a separate baking sheet lined with parchment paper and roast for about 35 minutes, removing once every about 10 minutes to shake the pan. Once chickpeas are roasted, toss in a large mixing bowl with a tiny bit of oil, 2 tsp chili powder, salt, and optional black pepper. *I prefer to season the chickpeas after roasting for a more intense flavor, but you can definitely do this step prior to roasting if you prefer!

  3. This recipe makes two buddha bowls, so separate the sweet potatoes, chickpeas, raw greens, and cooked whole grains evenly. Add sliced avocado on top and a drizzle of your favorite dressing. These bowls are also delicious cold - no reheating necessary! If you’re not a fan of chickpeas, my crispy baked tofu is another delicious addition here for a lower carb / higher protein option!