Packed with vibrant colors and nutritious ingredients, this Roasted Beet and Sweet Potato Buddha Bowl with Avocado and Chickpeas is a wholesome, satisfying meal that’s perfect for lunch or dinner. Buddha bowls are known for their balance of flavors, textures, and nutrients, and this version features roasted sweet potatoes and beets for earthy sweetness, creamy avocado for healthy fats, fiber-rich chickpeas, and a tangy lemon-tahini dressing to tie it all together. The combination of these ingredients makes this dish not only delicious but also incredibly nourishing, providing a good mix of vitamins, protein, and fiber.
Ingredients:
For the Bowl:
- 2 medium sweet potatoes, peeled and diced
- 3 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- 2 cups cooked quinoa or brown rice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 3-4 tablespoons water (to thin the dressing)
- Salt and pepper, to taste
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Roast the Sweet Potatoes and Beets
Toss the diced sweet potatoes and beets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in an even layer on the baking sheet and roast for 35-40 minutes, flipping halfway through, until they are tender and lightly caramelized.
Step 3: Roast the Chickpeas
In the last 15 minutes of roasting the vegetables, spread the chickpeas on a separate baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast the chickpeas until crispy, about 15 minutes.
Step 4: Prepare the Quinoa or Rice
While the vegetables and chickpeas are roasting, cook the quinoa or brown rice according to the package instructions. Fluff the cooked grains with a fork and set aside.
Step 5: Make the Lemon-Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and maple syrup (if using). Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
Step 6: Assemble the Buddha Bowl
In four serving bowls, divide the cooked quinoa or rice as the base. Top each bowl with an even amount of roasted sweet potatoes, beets, sliced avocado, and crispy chickpeas. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley.
COOKING Notes:
- Storage: If you’re making these bowls ahead of time, store the dressing separately to avoid the veggies and grains from becoming soggy. The bowl ingredients will keep well in the fridge for up to 3 days.
- Crispy chickpeas: For even crispier chickpeas, dry them thoroughly before roasting, and be sure to spread them in a single layer on the baking sheet.
- Customize your bowl: Feel free to add or substitute ingredients like spinach, kale, roasted carrots, or tofu to make the Buddha bowl more personalized to your tastes or dietary preferences.
Serving Suggestions:
These Roasted Beet and Sweet Potato Buddha Bowls are filling enough to be served on their own, but they pair wonderfully with a light side like a green salad or a bowl of vegetable soup. You can also serve the Buddha bowls with a whole-grain pita or flatbread on the side for extra texture and heartiness.
Tips:
- Make it vegan: This Buddha bowl is naturally vegan, but if you want to add extra protein, you can include some tofu or tempeh.
- Make it gluten-free: This bowl is already gluten-free as long as you stick to quinoa or brown rice for the base. Just be sure to check the labels on your tahini and any other store-bought ingredients.
- Meal prep: For easy meal prep, cook the grains and roast the vegetables ahead of time. Store all components separately, and assemble the bowls when ready to eat.
Prep Time:
15 minutes
Cooking Time:
35-40 minutes
Total Time:
50-55 minutes
Nutritional Information (Per Serving):
- Calories: 480
- Protein: 14g
- Sodium: 580mg
- Carbohydrates: 60g
- Fat: 21g
- Fiber: 13g
Conclusion:
The Roasted Beet and Sweet Potato Buddha Bowl with Avocado and Chickpeas is a perfect balance of hearty, nourishing ingredients. From the creamy avocado to the crispy chickpeas, every bite delivers a satisfying combination of flavors and textures, while the lemon-tahini dressing adds a tangy, rich finish. This bowl is not only delicious but also filled with fiber, healthy fats, and protein, making it a wholesome choice for anyone looking for a nourishing, plant-based meal. Whether you’re preparing it for a light dinner or a packed lunch, this Buddha bowl is sure to leave you feeling satisfied and energized.
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Roasted Beet and Sweet Potato Buddha Bowl with Avocado and Chickpeas Recipe
- Total Time: 50-55 minutes
Ingredients
For the Bowl:
- 2 medium sweet potatoes, peeled and diced
- 3 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ripe avocado, sliced
- 2 cups cooked quinoa or brown rice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 3–4 tablespoons water (to thin the dressing)
- Salt and pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Roast the Sweet Potatoes and Beets
Toss the diced sweet potatoes and beets with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in an even layer on the baking sheet and roast for 35-40 minutes, flipping halfway through, until they are tender and lightly caramelized.
Step 3: Roast the Chickpeas
In the last 15 minutes of roasting the vegetables, spread the chickpeas on a separate baking sheet, drizzle with a little olive oil, and season with salt and pepper. Roast the chickpeas until crispy, about 15 minutes.
Step 4: Prepare the Quinoa or Rice
While the vegetables and chickpeas are roasting, cook the quinoa or brown rice according to the package instructions. Fluff the cooked grains with a fork and set aside.
Step 5: Make the Lemon-Tahini Dressing
In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and maple syrup (if using). Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. Season with salt and pepper to taste.
Step 6: Assemble the Buddha Bowl
In four serving bowls, divide the cooked quinoa or rice as the base. Top each bowl with an even amount of roasted sweet potatoes, beets, sliced avocado, and crispy chickpeas. Drizzle generously with the lemon-tahini dressing and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 480
- Sodium: 580mg
- Fat: 21g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 14g