Sweet Potato Buddha Bowl that we savored for dinner yesterday!!
Vegan Buddha Bowls loaded with sweet potato, colorful vegetables, and all topped off with a creamy Vegan green goddess dressing. Quick & Easy protein-packed bowl recipe that is truly delicious and nutritious.
Sweet Potato Buddha Bowl recipe
Quickly roasted sweet potatoes, chickpeas, red peppers, purple cabbage, avocado, and brown rice, all drizzled over this delicious green cilantro dressing. So Good!!!
If you are following me on Instagram, you will know that I have been posting vegan bowls on my feed and we really love it!
What is a Buddha Bowl?
A Buddha bowl is a vegetarian meal, consisting of small portions of veggies, whole grains such as quinoa or brown rice, and plant proteins such as chickpeas or tofu served warm or cold.
We love Buddha Bowls and have been enjoying them for a while now. Recently we saw the Netflix series Buddha – after which I thought, I know why it’s called a buddha bowl. After achieving Nirvana, Siddhartha Gautama became Buddha or the awakened one! He always begged for alms for his only meal of the day and enjoyed them in that one bowl. Hence I think it’s called BUDDHA BOWL.
But a lot of people believe that the Buddha bowl resembles the shape of “Laughing Buddha’s belly”. That fat jolly fella isn’t the awakened One – founder of Buddhism!
How interesting is this!
How to make Sweet Potato Buddha Bowl?
We love salads and love the concept of bowl food. It is extremely important to take into account – NUTRITION, TEXTURE, COLOR, and FLAVORS, while building a buddha bowl.
To create this Buddha Bowl with Sweet potatoes, I chose my veggies – Sweet Potato, Cabbage, Spinach, Red Pepper, and Avocado. Some Roasted chickpeas for a little crunch. Also served them on a bed of brown rice. You can also substitute rice for quinoa.
Vegan Green Goddess Dressing for a delicious spin with added flavors.
Ingredients You’ll need for this Vegan Buddha Bowls
Sweet Potato – Peel the sweet potato and cut them to 1/2 inch cubes, as we will be roasting together with the potatoes and chickpeas
Roasted Chickpeas adds a delicious crunch!
Red Bell Pepper – I like to enjoy raw pepper but occasionally love roasted ones too to bring out the juicy flavor.
Purple Cabbage & Baby Spinach – adds such an amazing texture to this salad bowl
Avocado – What’s a buddha bowl without an avocado. I love fresh creamy avocado in my bowls -they are so attractive!
Green Goddess Dressing – This dressing is made with my favorite cilantro pesto recipe stirred with yogurt.
How To Assemble this Vegan Buddha Bowl with sweet potatoes and chickpeas?
I like my Vegan Buddha Bowls pretty! So I really take the color into account while assembling it.
Roast the sweet potato and chickpeas together in the same tray. If you prefer roasted red peppers, add them too. I like it raw, so did not add it to my baking tray.
While the sweet potatoes are getting roasted, start preparing the bowls.
First, start with a bed of brown rice or quinoa. On the top of the rice, add the remaining ingredients spinach, avocado, and red peppers until you get them around the bowl.
Finally, add the roasted potatoes and chickpeas once they are ready.
I like to finish off with a drizzle of my delicious Green Goddess Dressing and fresh lemon juice for extra deliciousness! Also, sprinkle some sesame seeds on the avocado for texture.
Don’t forget to check out these Quick & Easy Recipes Next!
- 2 cup Brown Rice cooked
- 1 large Sweet potatoes peeled and cut into 1/2 inch pieces
- 1 ½ Cup Cooked Chickpeas or 1 Can of Chickpeas, drained & rinsed
- 1/2 cup baby spinach leaves
- 1/2 cup shredded purple cabbage
- 1 avocado peeled pitted and sliced
- Salt and Pepper to taste
- 1/4 Cup Cilantro Pesto
- 2 Tbsp Vegan Yogurt
- 1 Tbsp Olive Oil
- Preheat the oven to 200 C. Line a baking sheet pan with parchment paper and coat with cooking spray.
- Toss the sweet potatoes with salt, pepper and paprika. Arrange them on a single layer in the pan.
- Arrange the chickpeas next to the sweet potatoes in a single layer.
- Drizzle olive oil all over the potatoes and chickpeas.
- Bake in the preheated oven for 25 – 30 minutes, or just until the sweet potatoes are tender and chickpeas are crispy.
- Prepare the buddha bowls. Divide the brown rice between 2 bowls.
- On the bed of brown rice, arrange the roasted sweet potatoes & chickpeas, purple cabbage, spinach, and avocado between the bowls.
- For Green Goddess dressing, whisk together the cilantro pesto & yogurt, salt & pepper to taste.
- Drizzle the dressing generously over the sweet potato buddha bowls and serve.