Buddha bowl vegan

Pin this recipe for Sweet Potato Buddha Bowl with Tahini Garlic Sauce to try later!

Welcome back to another edition of Meatless Monday OohBother style! I was so jazzed (yes, jazzed) by how many of you enjoyed last week’s meal and I hope that you’ll like this week’s recipe just as much.

Before we get started, you should know that I’m a huge fan of any meal that involves the word “bowl”. Because to me, adding the word “bowl” indicates that I will be rationed a large amount of food. If you follow me on Pinterest, you’ll notice that most of my meal pins involve recipes that allow for heaping portions, without making me feel like I’m taking more than my fair share.

How to make a Buddha Bowl that your family will LOVE! #vegetarianrecipes #cleaneating

So while it was the overall quantity of food I’d be consuming that initially drew me to this recipe, it was its overwhelming awesomeness that sent me back for more. Yeah, I went back for more, even after my first heaping helping. I have a problem with portion control!

This recipe was adapted from an original recipe on Eat Spin Run Repeat. Some changes were made to make it my own.

Sweet potato Buddha bowl ingredients

What You’ll Need for the Bowl

Non-stick cooking spray. I used coconut oil.

1 medium sweet potato, sliced into rounds.

1/2 medium red onion, sliced

1 medium sized zucchini, sliced

14 oz. can chickpeas (rinsed, drained and patted dry)

1 tsp curry powder

1 tsp turmeric

1 lime

About 3 heaping handfuls of lacinato kale. Be sure to remove any hard-to-chew stems!

Optional: pepitas or other seeds, to garnish


tahini garlic sauce ingredients ingredients

What You’ll Need for the Sauce 

These quantities will yield more than you need for this recipe, but it’s easier to blend with a little extra in your food processor. I threw the remaining sauce on an open-faced sandwich the next day and it was DELISH. My husband says that eating your sandwiches open-faced is one of the signs of psychosis. I say, it’s a sign of genius. I get to eat TWICE as many bites! Again, problems with portion control…

2 limes juiced

4 tbsp tahini

5 cloves garlic

5 tbsp water, use more if you need to thin sauce out a bit

sliced zucchini

Here’s what it looks like when I use a knife to slice vegetables. You’ve probably never seen this before. I bet you’re glad I put a picture of it here.

Roasting vegetables

This is what it looks like when I sort my vegetables by color and type. I like to keep my OCD in tip, top shape and this is one of the ways I hone my craft.

Roasting chickpeas

Something you should know about me is that I only own one baking sheet, so when I tell you that you should have two in just a second, I’m being a total hypocrite.

What You’ll Do

  • Preheat your oven to 400
  • Slice sweet potato, zucchini and onion
  • Line two baking sheets with parchment paper
  • Lay veggies in a single layer on parchment paper (if you don’t have parchment paper, just give the ol’ baking sheets a quick once over with your cooking spray.)
  • Pat your chickpeas dry and pour them into a bowl and add turmeric, curry & lime juice. Toss to coat and then pour onto your second baking tray.
  • Both the chickpeas and veggies will need to bake for about 30 minutes
  • Mix lime juice, garlic, tahini and water in food processor until smooth and set aside
  • Pour 1/4 c. water into a sauce pan, add kale and cover. Steam for 3-5 minutes.
  • Now comes the fun part! Arranging your Buddha Bowl, drizzling it with tahini garlic sauce and scarfing that bad boy down!


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