Name: Buddha Bowl from the Pot
Yield: 4

This Buddha Bowl is loaded with roasted sweet potatoes, red onion, crispy chickpeas, quinoa, and finished with a flavorful sauce you’ll crave!

author’s note

The Dinner That Never Gets Old!

I make a lot of bowls in my kitchen, usually mixing whatever veggies and grains I have around. One day, I had a batch of roasted sweet potatoes cooling on the counter, a pot of quinoa on the stove, and a can of chickpeas staring at me from the pantry. I tossed everything together with a bright lemon dressing, took a bite, and instantly knew this needed a permanent place on my site.

This Buddha Bowl has become my straightforward, go-to dinner when I want something that makes me feel great without a ton of effort. The crispy chickpeas and warm roasted veggies add so much flavor, and the lemon dressing ties everything together in the best way. It’s one of those meals I end up craving again and again.

Ingredients

Here are a few ingredients to discuss:

Ingredient	straightforward Tip or Swap
Sweet potatoes	You can peel them, but you can leave the skin on.
Chickpeas	Rinse and pat dry so they roast up nice and crispy.
Quinoa	Rinse before cooking to remove bitterness.
Kale	Massage with a little dressing to soften and boost flavor.
Lemon	Use both the juice and zest for bright flavor in the dressing.

Quinoa cooked in a pot for these Buddha bowls.

How To Make Buddha Bowls

The full recipe is below, but here’s a quick look at the steps—it comes together nicely!

Cook quinoa: Follow package directions.
Prep veggies: Toss with oil and spices on a sheet pan.
Roast: Bake at 400°F for 20 minutes.
Add chickpeas: Toss with oil, roast 15–20 more minutes.
Make dressing: Shake up all dressing ingredients in a jar.
Assemble: Add quinoa, veggies, chickpeas, avocado, and kale; drizzle with dressing.

The dressing whisked together in a mason jar.

Variations

Make Your Own Buddha Bowls

Swap the protein: Replace chickpeas with tofu or chicken.
Switch up the veggies: Roast broccoli, carrots, or Brussels sprouts for a different flavor.
Try fresh toppings: Add shredded red cabbage or pickled red onion.
Change the base: Use brown rice, farro, barley, or couscous instead of quinoa.
Add crunch: Sprinkle with chopped cashews or your favorite nuts.
Top with herbs: Use fresh parsley or microgreens for extra flavor.

All the veggies and chickpeas roasted on a sheet pan to top these Buddha bowls.

Storage

Leftovers?

Store leftovers in airtight containers in the fridge for up to 5 days. Keep the dressing separate and add just before serving. Shake the dressing before adding.

Meal Prepping Buddha Bowls

Cook the quinoa, roast the veggies, and make the dressing ahead. Store everything separately. When ready to eat, massage the kale with dressing and slice the avocado for the best texture and flavor.