Shawarma Spiced Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing. Nourishing Buddha bowl ready within minutes. Healthy filling meal with flavorful chickpeas, roasted veggies. Vegan Gluten-free Soy-free Nut-free Recipe.

Jump to Recipe

I don’t know where and how buddha bowl originated. A bowl of simple delicious food with Loads of greens, veggies (roasted or raw), legumes or other protein and dressed or not.

Bowls of food are the norm these days. Everything I eat is somewhat like a bowl, but it is generally in a plate. We grew up eating bowl kind of stuff but in separated containers on a thaali (plate). When most of the food ends up in one big container. Voila bowl!

This bowl is full of roasted sweet potatoes and chickpeas. The chickpeas are spiced with my Shawarma spice blend. Use any spice blend of choice. Add zucchini or other seasonal squash(roasted) with greens of choice. Sweet Potatoes are roasted on the skillet with salt and cayenne. I also like cinnamon, or cumin + coriander on the sweet potatoes. Dress the bowl with this spicy tahini dressing, sprinkle salt and pepper/cayenne and done. Yes well, somedays some cayenne is what I feel like :). You know fall, congested sinuses.

More bowls from the blog

If you are local in Seattle, do drop by this fundraiser for Help animals India. HAI is the charity that I support with the blog. The fundraiser will have Dance performance by Culture Shakti, silent auction with many vegan vendors, Food Provided by Chaco Canyon, The Shop Agora, & Cupcake Royale!

Steps:

Cook the chickpeas with spice and few tablespoons of water for 5 minutes over medium heat. Roast the sweet potatoes in the oven or in a skillet until done. Roast other veggies or squash if using in the skillet or in the oven.

Layer everything in the bowl. Make the tahini dressing. Taste and adjust to preference. Drizzle generously and serve.

Don’t have tahini, use sesame seeds. Toast 1/4 cup white sesame seeds on a skillet until lightly golden. Blend with other ingredients of the dressing.