Breakfast Buddha Bowl

There's something about assembling a Buddha bowl that feels like meditation in a kitchen. My roommate first made one on a lazy Sunday morning, and I watched her layer greens, roasted vegetables, and chickpeas with the kind of care usually reserved for painting. The tahini dressing pooled at the bottom, and when she mixed it all together, the colors seemed to glow. I've been making them ever since, always with that same sense of creating something intentional rather than just eating breakfast.

Last winter, I brought one of these bowls to a friend who'd just moved into a new apartment with nothing but boxes and a working stove. She ate it straight from the container while sitting on her kitchen floor, and something about that moment, the colors bright against the cardboard chaos, made her laugh harder than she had in days. Now whenever she gets overwhelmed, she calls asking if I'll make her a bowl.

Ingredients

• Mixed greens: Spinach, arugula, or kale all work, though kale holds up better if you're prepping ahead and the dressing will sit on it for a bit.
• Sweet potato: The natural sweetness balances the earthiness of tahini, and roasting makes it creamy inside while the edges crisp up.
• Chickpeas: Pat them dry before seasoning—this single step is what transforms them from soggy to genuinely crispy.
• Tahini: This is where the richness comes from, so don't skip it or substitute it with peanut butter, which changes everything.
• Lemon juice: Cuts through the tahini's heaviness and wakes up all the other flavors without being aggressive about it.
• Cucumber and cherry tomatoes: These bring freshness and prevent the whole bowl from feeling heavy, which matters at breakfast.
• Avocado: Creamy and buttery, it's technically optional but it's the ingredient that makes people ask for the recipe.
• Shredded carrot: Adds subtle sweetness and a pop of color without requiring any cooking.

Instructions

Heat your oven and prep your sheet:

Set the oven to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes you feel organized.

Season and spread the sweet potatoes:

Toss your diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them on half the baking sheet. They'll start to smell amazing after about 15 minutes.

Crisp up the chickpeas:

Pat the chickpeas completely dry with a paper towel—moisture is the enemy of crispiness. Toss them with the second tablespoon of olive oil, smoked paprika, cumin, salt, and pepper, then spread them on the other half of the sheet.

Roast everything together:

Put the sheet in the oven for 25 to 30 minutes, stirring everything halfway through. You'll know it's done when the sweet potatoes are tender inside and the chickpeas have turned golden and make a satisfying crunch sound when you shake the pan.

Whisk the tahini dressing while things roast:

In a small bowl, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Whisk it together, then add water one tablespoon at a time until it becomes creamy and pourable—you want it to coat the back of a spoon but still flow when you drizzle it.

Prepare your vegetables:

While the oven works, slice your cucumber, halve your tomatoes, shred your carrot, and slice your avocado. Keep the avocado separate until the very end or it'll turn gray.

Assemble with intention:

Divide your greens between two bowls, then arrange the roasted sweet potatoes, crispy chickpeas, cucumber, tomatoes, carrot, and avocado slices on top. Drizzle generously with tahini dressing and serve immediately so everything stays at the right temperature.

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I made this bowl for my partner on a morning when they were stressed about a work presentation. They ate it slowly, methodically, mixing the tahini through with their fork, and by the end they seemed calmer. There's power in a meal this colorful and this intentional.

Why Roasting Changes Everything

Raw vegetables are fine, but roasting the sweet potatoes and chickpeas adds a layer of flavor that makes you feel like you're eating something special rather than just something healthy. The heat concentrates sweetness in the potatoes and creates that crucial texture contrast. It takes 30 minutes and uses one sheet, so you're not creating extra work—you're just letting the oven do something useful while you get dressed or shower.

Building Your Perfect Tahini Dressing

Tahini can taste chalky and separated if you're not careful, but a good dressing should feel luxurious and pour smoothly. The trick is balancing the tahini with acid (lemon juice), sweetness (maple syrup), and enough water to make it creamy without making it thin. Start with less water than you think you need—you can always add more, but you can't take it out. Garlic adds a subtle bite that keeps it from feeling one-dimensional.

Customization Without Losing the Soul

This bowl is flexible without being formless. You can swap butternut squash for sweet potato, add a soft-boiled egg if you eat eggs, or top it with toasted seeds for extra crunch. Some mornings I add radishes for a peppery bite, other times I throw in roasted broccoli if I have it. The key is keeping the roasted element, the raw freshness, the protein from chickpeas, and that tahini dressing—those are the non-negotiables that make it feel like a Buddha bowl and not just a salad.

• Soft-boiled eggs add richness without overwhelming the other flavors.
• Toasted pumpkin seeds or sesame seeds add texture and keep you full longer.
• If you're doubling the recipe, make extra dressing because you'll want to drizzle it generously.

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This bowl has become my go-to breakfast for when I need to feel grounded and nourished. It's simple enough to make on a regular Tuesday but special enough that it feels like self-care.

Recipe FAQs

→ How do I get chickpeas crispy?

Pat chickpeas dry before roasting and toss with olive oil and spices. Roast at 400°F, stirring halfway, until golden and crisp.

→ Can I substitute the sweet potatoes?

Yes, you can replace sweet potatoes with butternut squash or regular potatoes for a different flavor and texture.

→ How to make the tahini dressing smooth?

Whisk tahini with lemon juice, maple syrup, garlic, and gradually add water until creamy and pourable.

→ What greens work best in this bowl?

Spinach, arugula, and kale are great choices, offering fresh texture and nutrition.

→ Can I add protein to this bowl?

A soft-boiled egg can be included for extra protein if not following a vegan diet.