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Spicy Chickpea and Sweet Potato Buddha Bowl Recipe

Try this Spicy Chickpea and Sweet Potato Buddha Bowl recipe to nourish your body and excite your taste buds!

There’s not much better than a bowl filled to the brim with fresh and wholesome ingredients. Bowls have recently become very popular and are now a major food trend. What makes the bowl so attractive is the endless amount of possibilities available to the builder! On the other hand, endless possibilities can be a little intimidating, so we’re breaking down how you can build nutritionally balanced bowls to not only nourish your body but excite your taste buds!  

What’s in it?

This Spicy Buddha Bowl is packed with chickpeas, sweet potatoes, nutrient-dense quinoa and topped with tahini.

Nutrition Spotlight

Chickpeas (also known as Garbanzo Beans) are very low in saturated fat and cholesterol. They are a good source of dietary fiber, vitamin b6 and folate, and an excellent source of manganese. The high amounts of fiber will help keep you fuller longer! Chickpeas are a great introduction to the bean/legume family! Use buddha bowls recipes like this one as a way to incorporate more beans/legumes into your diet.

One sweet potato provides a whole day’s supply of Vitamin A – one of the most potent antioxidants to assist in cancer prevention. This nutrient also keeps your eyes, skin, and teeth healthy.

Switch from white rice to quinoa to increase the whole grains in your diet! Whole grains are higher in fiber and can help reduce your risk of heart disease.

Tahini is low in sodium and very low in cholesterol. Tahini is also a good source of thiamin, phosphorus, copper, and manganese. This Turmeric Tahini Dressing can even stand as a marinade for chicken or tofu!

Helpful Hints

  • Be sure to wash all grains! Grains like pearled barley, bulgur wheat, couscous, cracked or rolled oats, and kasha are the exemption to the rule.
  • Cover grains with cold water and swirl with fingers to loosen any debris. Repeat until water is clear.
  • (Optional) For an extra-nutty flavor, toast grains in a dry saucepan before cooking. The rinsing water will evaporate, and the grains will turn slightly brown and give off a nutty flavor.
  • Generally, grains are cooked in two-part water to one part grain ratio. For example 2 cups water or low sodium vegetable/chicken stock to 1 cup rice.
  • For quinoa: combine rinsed quinoa and water; add a pinch of salt. Bring to a boil, cover and simmer as directed on the packaging.


For the Turmeric Tahini Dressing:

  • 1/4 cup tahini paste
  • 1/4 cup water
  • 1 tablespoon honey
  • 1 teaspoon turmeric
  • 1 teaspoon sriracha
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar

For the Beans:

  • 2 cups canned chickpeas/garbanzo beans, drained, rinsed
  • 1 teaspoon sriracha
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika

For the Sweet Potato:

  • 2 cups diced sweet potatoes, 3/4″
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon curry powder

For the Spinach and Cabbage:

  • 2 teaspoons extra virgin olive oil
  • 4 cups baby spinach
  • 1/4 teaspoon kosher salt
  • 4 cups julienne sliced red cabbage
  • 1/4 teaspoon kosher salt

To Serve:

  • 2 cups cooked quinoa
  • 1 avocado, sliced
  • 1/2 cup tahini dressing
  • 1 lime, cut into 8 wedges


  1. Preheat oven to 400°F.
  2. For the Turmeric Tahini Dressing: Add all the ingredients to a blender, blend on low for two minutes until everything is smooth. Refrigerate until ready to use.
  3. For the Beans: In a small saucepan, combine the chickpeas, sriracha, honey, and smoked paprika. Mix to combine. Heat a saucepan and cook for 5-10 minutes. Make sure to keep the garbanzo beans moving so they don’t burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
  4. For the Quinoa: Cook as directed on the package. See helpful hints above to get the most flavorful quinoa.
  5. For the Sweet Potato: In a medium bowl, coat sweet potato in oil and season with salt. Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time.
  6. For the Spinach and Cabbage: In a large frying pan over medium heat, add 1 teaspoon of oil. Once the oil is warm, wilt the spinach slightly and season with 1/4 tsp. of salt. Transfer to a plate. In the same large frying pan over medium heat add 1 teaspoon of oil. Once the oil is warm, wilt the cabbage slightly and season with 1/4 tsp. Salt. Transfer to a plate.
  7. Prepare your Spicy Chickpea and Sweet Potato Buddha Bowl: Place 1/2 cup cooked quinoa in the bottom of a bowl and then top the quinoa with 1/2 cup of the roasted sweet potato, 1/2 cup spicy garbanzo beans, 1/2 cup cooked spinach, 1/2 cup cooked red cabbage and 1/4 of an avocado sliced. Garnish with 2 tablespoons of the Tahini Dressing and 2 lime wedges.

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