Roasted Chickpea and Sweet Potato Buddha Bowls Recipe | Yummly
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Roasted Chickpea and Sweet Potato Buddha Bowls

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Healthy, light, and refreshing, these Buddha bowls are seasoned with a mix of sweet, salty, and tangy flavors reminiscent of BBQ seasonings. We tell you how to customize the bowls for picky and more adventurous eaters. (And maybe your kids prefer ranch dressing to apple cider vinaigrette? Go for it.) The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 1 can chickpeas (1 can is 15 ounces)
  • 1 tablespoon extra-virgin olive oil (for chickpeas)
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt (for chickpeas)
  • cooking oil spray (or vegetable oil, for the pan)
  • 2 sweet potatoes (peeled and cut into 1-inch cubes; 2 sweet potatoes weigh 1 ½ pounds)
  • 1 tablespoon extra-virgin olive oil (for the sweet potatoes)
  • 1/2 teaspoon salt (for sweet potatoes)
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil (for quinoa)
  • 1 cup red quinoa (rinsed)
  • 2 cups water
  • 1/2 teaspoon salt (for quinoa)
  • 2 gala apples (cored and cut into wedges)
  • 4 cups baby spinach leaves
  • 3/4 cup apple cider vinaigrette (your favorite)
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    1. Preheat oven to 400°. Toss together chickpeas, olive oil for chickpeas, honey, paprika, chili powder, cumin, and salt for chickpeas in a medium bowl. Set aside.
    2. Line a large sheet pan with aluminum foil or parchment paper and coat with cooking spray or vegetable oil. On the pan, toss sweet potatoes with olive oil and salt for sweet potatoes, and the pepper. Push to one side of the sheet pan. Bake 10 minutes.
    3. Remove sheet pan from oven and pour chickpeas onto the empty side of the pan. Bake, turning sweet potatoes and chickpeas halfway through cooking, until sweet potatoes can be easily pierced with a fork and both potatoes and chickpeas start to turn brown in spots, about 30 minutes more. If chickpeas start to get too dark before sweet potatoes are done, spoon them out to a bowl.
    4. While chickpeas and sweet potatoes bake, heat olive oil for quinoa in a medium saucepan until hot. Add the rinsed quinoa and cook, stirring, for 30 seconds to toast quinoa. Add water and salt for quinoa. Bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed and quinoa is tender, about 20 minutes.
    5. To serve, divide quinoa, sweet potatoes, and chickpeas among the adults' bowls and kids’ plates. Add apple slices and spinach to the serving dishes, drizzling the adults' bowls with as much vinaigrette as you like.
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    NutritionView More

    Sodium54% DV1290mg
    Fat22% DV14g
    Protein27% DV14g
    Carbs28% DV84g
    Fiber48% DV12g
    Calories510Calories from Fat130
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate84g28%
    Dietary Fiber12g48%
    Vitamin A250%
    Vitamin C30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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