Name: Spinach and Feta Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Fusion
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 (15-ounce) can chickpeas, rinsed and drained; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; Salt and pepper, to taste; 2 cups cooked quinoa or brown rice; 2 cups kale or other greens, chopped; 1 tablespoon lemon juice (for massaging kale); 1/4 cup tahini; 1 tablespoon maple syrup; 1 tablespoon lemon juice; 1–2 tablespoons warm water (to thin sauce); 1 small garlic clove, minced (optional, for sauce)

Why You’ll Love Sweet Potato Chickpea Buddha Bowl Recipe

It’s completely plant-based and loaded with nutrient-dense ingredients like sweet potatoes, chickpeas, kale, and quinoa or brown rice.
The smoky seasoning blend adds a cozy, savory flavor to the sweet potatoes and crispy chickpeas.
A rich, tangy tahini sauce brings everything together with creamy balance.
It’s highly customizable and works great for meal prep throughout the week.
Ready in about 40 minutes with minimal hands-on cooking time.
Naturally gluten-free, vegan, and packed with fiber and protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, peeled and cubed
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cinnamon
Salt and pepper, to taste
2 cups cooked quinoa or brown rice
2 cups kale or other greens, chopped
1 tablespoon lemon juice (for massaging kale)
¼ cup tahini
1 tablespoon maple syrup
1 tablespoon lemon juice
1–2 tablespoons warm water (to thin sauce)
1 small garlic clove, minced (optional, for sauce)

Directions

Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
Add cubed sweet potatoes and chickpeas to the baking sheet. Drizzle with olive oil, and sprinkle with paprika, cumin, cinnamon, salt, and pepper. Toss to coat evenly.
Roast for 25–30 minutes, flipping halfway through, until sweet potatoes are tender and chickpeas are slightly crispy.
Meanwhile, massage chopped kale with 1 tablespoon lemon juice and a pinch of salt until softened, about 1–2 minutes. Set aside.
Prepare the tahini sauce by whisking together tahini, maple syrup, lemon juice, garlic (if using), and warm water until smooth and pourable.
To assemble, divide cooked grains between bowls. Top with roasted sweet potatoes, chickpeas, and massaged kale. Drizzle with tahini sauce and serve warm or at room temperature.

Servings and timing

Yield: 2–3 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Use spinach, arugula, or shredded cabbage in place of kale.
Swap quinoa or brown rice for couscous, wild rice, or cauliflower rice for a low-carb version.
Add toppings like avocado, roasted nuts, seeds, or pickled onions for extra richness and crunch.
Include roasted veggies like cauliflower, carrots, or Brussels sprouts to expand the bowl.
Spice it up by adding a dash of hot sauce or red pepper flakes to the tahini sauce.

Storage/Reheating

Storage: Store all components separately in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat sweet potatoes and chickpeas in a 350°F oven for 10 minutes or microwave until warmed through. Grains can be microwaved with a splash of water.
Tahini sauce: Store in a sealed jar in the fridge for up to 5 days. Stir well before using.

FAQs

1. Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for roasting texture, but canned can work in a pinch — just skip the roasting and season in a skillet.

2. Is this recipe freezer-friendly?

It’s best fresh or refrigerated, as the kale and tahini sauce don’t freeze well. You can freeze just the roasted sweet potatoes and chickpeas.

3. Can I prep this bowl ahead of time?

Yes — it’s excellent for meal prep. Store ingredients separately and assemble when ready to eat.

4. What other sauces can I use?

Try hummus, avocado crema, or a vegan yogurt-based dressing if you’re out of tahini.

5. How do I get chickpeas crispy in the oven?

Make sure they’re well-drained and dry before roasting, and don’t overcrowd the baking sheet.

6. Is there a way to make this oil-free?

You can roast sweet potatoes and chickpeas without oil — just expect slightly less crispness. Use a non-stick pan or silicone mat.

7. Can I use baby kale instead of regular kale?

Yes — baby kale is more tender and doesn’t need massaging, which saves time.

8. What can I substitute for maple syrup in the sauce?

Agave syrup or a small amount of brown sugar will work. Adjust sweetness to taste.

9. Is this bowl high in protein?

Yes — with chickpeas, tahini, and grains like quinoa, each serving offers about 14g of plant-based protein.

10. How can I make it more filling?

Add a boiled egg (if not vegan), extra grains, or a handful of roasted nuts or seeds for a heartier meal.

Conclusion

This Sweet Potato Chickpea Buddha Bowl is everything a nourishing meal should be: flavorful, balanced, and satisfying. With roasted vegetables, hearty grains, leafy greens and a creamy tahini drizzle, it’s a go-to recipe for healthy eating that doesn’t compromise on taste. Make it your own with the variations, and enjoy a vibrant, plant-based dish that fits any season or schedule.