Breakfast Buddha Bowl (Printer View)

Nourishing bowl with roasted vegetables, chickpeas, and tahini

# 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 lemon juice
14 - 1 tablespoon maple syrup
15 - 1 to 2 tablespoons water
16 - 1 small garlic clove, minced
17 - Salt, to taste

# Method:

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 - While roasting, whisk tahini, lemon juice, maple syrup, garlic, and salt in a small bowl. Add water 1 tablespoon at a time until the mixture reaches a creamy, pourable consistency.
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 keeps you full until lunch without that heavy, sleepy feeling pancakes always gave me.
  • You can prep the roasted components ahead and just assemble in the morning when you're barely awake.
  • Every bite tastes different depending on what you scoop up together, so it never gets boring.
  • The tahini dressing is so good you'll start putting it on everything else too.
02 -
  • If your chickpeas aren't getting crispy, it's because you didn't dry them enough or the oven wasn't hot when you put them in.
  • The tahini dressing will thicken as it sits, so whisk in a splash more water right before serving if it's too thick to drizzle.
  • Don't add the avocado until you're ready to eat because it browns quickly and loses that fresh, creamy look.
03 -
  • Use parchment paper instead of foil because nothing sticks and you can toss the whole sheet when you're done without scrubbing.
  • If you want the chickpeas extra crispy, turn off the oven and leave them in for another five minutes after roasting.
  • Double the tahini dressing recipe and keep it in the fridge because you'll want to put it on salads, grain bowls, and roasted vegetables all week long.
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