Breakfast Buddha Bowl

My neighbor stopped by one morning with this gorgeous bowl in her hands, the colors practically glowing under my kitchen light. She'd just returned from a wellness retreat and couldn't stop raving about how this simple combination had become her go-to breakfast. I was skeptical at first—how could something so easy feel so nourishing?—but the moment I took that first bite, I understood. The tahini dressing tied everything together in a way that felt luxurious without being complicated.

Last week I made two of these for myself and my partner before a long hike, and we both felt energized for hours. The combination of greens, roasted vegetables, and protein actually stayed with us in a way that toast and coffee never had. He kept saying it tasted like health but looked like a celebration, which I think might be the whole point.

Ingredients

• Mixed greens: Use whatever you have on hand—spinach is mild, arugula adds peppery notes, and kale makes everything feel intentional.
• Sweet potato: Dicing it small ensures it roasts evenly and gets that caramelized exterior that makes this bowl special.
• Chickpeas: Pat them completely dry before roasting so they crisp up rather than steam; this step changed everything for me.
• Tahini: The backbone of the dressing; buy the good stuff because you'll taste it.
• Lemon juice: Brightens every element and keeps the avocado from browning as quickly.
• Smoked paprika and cumin: These spices transform ordinary roasted vegetables into something you'll crave.
• Maple syrup: A touch of sweetness rounds out the tahini dressing without overpowering it.
• Cucumber: Adds a cool, crisp contrast to the warm roasted elements.
• Cherry tomatoes: Their burst of acid is essential for balance; don't skip them.
• Avocado: Add it just before serving so it stays creamy and doesn't oxidize.
• Shredded carrot: Brings sweetness and a bit of textural contrast that keeps the bowl interesting.

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks.

Prepare the sweet potatoes:

Toss your diced pieces with olive oil, salt, and pepper, then spread them on one half of the baking sheet. They should be in a single layer so they roast rather than steam.

Season the chickpeas:

This is where that paper towel step matters—pat them dry, then toss with oil, smoked paprika, cumin, salt, and pepper. Spread them on the other half of the sheet so they get crispy and golden.

Roast both together:

Pop everything in for 25 to 30 minutes, stirring halfway through. You'll know it's done when the sweet potatoes are fork-tender and the chickpeas sound crispy when you shake the pan.

Make the tahini dressing:

While things roast, whisk tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Add water one tablespoon at a time, whisking constantly, until it reaches a drizzle-able consistency.

Assemble your bowl:

Divide the greens between two bowls and arrange everything on top—roasted sweet potatoes, crispy chickpeas, fresh cucumber, halved tomatoes, shredded carrot, and avocado slices. The arrangement matters less than making sure each bite has a little of everything.

Finish and serve:

Drizzle generously with tahini dressing and eat while the roasted elements are still warm. This contrast between warm and cool is what makes the bowl feel complete.

Pin it

My seven-year-old nephew asked for seconds without any prompting, which felt like a small miracle. That's when I realized this bowl had crossed over from being just breakfast into something that somehow pleased everyone at the table.

Why This Bowl Became My Routine

After making this three mornings in a row, I started keeping roasted sweet potatoes and chickpeas in glass containers in my fridge. Suddenly, assembly became a five-minute meditation rather than a full cooking project. The tahini dressing lasts about four days, which means you can make a double batch and use it on salads, grain bowls, or just eat it with a spoon when no one's looking.

Flavor Balance That Actually Works

The magic here isn't in any single ingredient—it's in how they talk to each other. The earthiness of tahini meets the brightness of lemon and the slight sweetness of maple. The roasted spices ground everything, while the fresh vegetables keep it from feeling heavy. I've learned that breakfast doesn't have to be one thing; it can be a conversation between textures and temperatures.

Make It Your Own

This bowl is honestly just a framework, and I've learned to treat it that way. Swap the sweet potato for butternut squash or regular potatoes depending on what's in season. Add a soft-boiled egg if you're not vegan, or scatter toasted sunflower seeds for extra crunch. The tahini dressing is the real star, so once you nail that, the rest falls into place.

• Roast your vegetables and chickpeas in bulk on Sunday so weekday mornings feel effortless.
• Keep the dressing ingredients on hand because once you start making it, you'll want it on everything.
• Don't stress about perfection—a delicious bowl that nourishes you is better than waiting for the perfect ingredients.

Pin it

This bowl has become less about perfection and more about taking ten minutes to feed yourself something that tastes like care. That feels like breakfast done right.

Recipe FAQs

→ Can I prepare this bowl ahead of time?

Yes, you can roast the sweet potatoes and chickpeas up to 3 days in advance. Store them separately in airtight containers in the refrigerator. The tahini dressing can also be made ahead and kept for up to a week. Assemble everything fresh when ready to serve for the best texture and flavor.

→ What can I use instead of tahini?

If you don't enjoy tahini or have a sesame allergy, you can substitute with almond butter, cashew butter, or even Greek yogurt for a creamier, protein-rich alternative. Adjust the lemon juice and sweetness accordingly to balance the flavors.

→ How do I get the chickpeas extra crispy?

The key to crispy chickpeas is thoroughly patting them dry with paper towels before tossing with oil and spices. Make sure they're in a single layer on the baking sheet without overcrowding. Roast at 400°F and avoid stirring too frequently—let them develop a golden crunch.

→ Can I add protein to this bowl?

Absolutely. While chickpeas provide plant-based protein, you can add a soft-boiled or poached egg, grilled chicken, smoked salmon, or tempeh bacon. For additional plant protein, consider adding hemp seeds, pumpkin seeds, or a dollop of hummus.

→ What other vegetables work well in this bowl?

You can swap or add vegetables based on preference and season. Roasted butternut squash, bell peppers, zucchini, or Brussels sprouts make excellent additions. Fresh options like shredded red cabbage, radishes, or sliced beets add beautiful color and crunch to your bowl.