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–+ servings
Breakfast Buddha Bowl

Delicious Breakfast Buddha Bowl to Kickstart Your Day

Delicious Breakfast Buddha Bowl to kickstart your day with colorful veggies and plant-based protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Plant-Based
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • Mixed Greens Use spinach, arugula, or kale for variety.
  • Cucumber Substitute with bell peppers for a twist.
  • Cherry Tomatoes Substitute with diced red onions if preferred.
  • Avocado Blend tahini with lemon for a non-dairy alternative.
For the Roasted Veggies
  • 1 large Sweet Potato Butternut squash is a perfect substitute.
  • 1 Carrot Omit or replace with shredded cabbage.
  • 1 can Chickpeas Consider baked tofu for added texture.
For the Dressing
  • 3 tablespoons Tahini Cashew butter or almond butter can work.
  • 2 tablespoons Lemon Juice Vinegar can be a substitute.
  • 1 tablespoon Maple Syrup Agave syrup or honey for non-vegan options.
  • 1 clove Garlic Omit if you prefer to skip raw garlic.
For Seasoning
  • 1 tablespoon Olive Oil Skip for an oil-free version using aquafaba.
  • 1 teaspoon Smoked Paprika Regular paprika is a nice alternative.
  • 1 teaspoon Ground Cumin Feel free to omit for a simpler flavor.

Equipment

  • Oven
  • baking sheet
  • Mixing Bowl
  • whisk

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss diced sweet potatoes with olive oil, salt, and pepper until well-coated. Spread them on half of the baking sheet.
  3. Pat the chickpeas dry and season them with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on the other half of the baking sheet.
  4. Roast the sweet potatoes and chickpeas for 25-30 minutes, stirring halfway through.
  5. While roasting, prepare the tahini dressing by combining tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water to achieve desired consistency.
  6. Assemble the bowl by dividing mixed greens, layered with roasted sweet potatoes, chickpeas, cucumber, cherry tomatoes, carrot, and avocado.
  7. Drizzle the tahini dressing over each bowl and serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Store roasted components separately in the fridge for up to 3 days. Reheat chickpeas in a hot skillet for crispiness.

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