Sweet Potato & Chickpea Buddha Bowl with Lemon Tahini Dressing

by Lisa Guy November 18, 2025

Sweet Potato & Chickpea Buddha Bowl with Lemon Tahini Dressing

By: Lisa Guy

This bowl is one of my all-time favourites on my lunch rotation. It’s nutritious, filling, and has a lovely balance of flavours and textures. You can buy beetroot sauerkraut from your local grocer. It’s packed full of pre- and pro-biotic goodness.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Vegan, Gluten Free

Ingredients

400g tin chickpeas, rinsed & drained
2 sweet potatoes, peeled & diced
2 tbsp extra-virgin olive oil
1 tsp cumin
½ tsp turmeric
½ tsp sea salt
1½ cups kale, shredded
1 corn, kernels removed
1 cup quinoa, rinsed & drained
2 cups water
1/3 cup beetroot sauerkraut
2 avocados, diced
Chia seeds to garnish
Tahini Dressing
1/3 cup tahini
2 tbsp lemon juice
1 tbsp honey
1 garlic clove, minced
1 small clove garlic, peeled
2–3 tbsp water

Method

Preheat the oven to 220°C. Line a large baking pan with baking paper.
Place the chickpeas on one side of the baking tray and the sweet potatoes on the other.
Sprinkle spices on the chickpeas then toss to combine. Drizzle olive oil on both the sweet potatoes and chickpeas. Toss gently to coat. Bake for 30 mins until sweet potato is golden brown and soft in the middle.
Add the kale to a frying pan with a drizzle of olive oil. Cook until slightly golden and crispy.
Place corn on a hot griddle pan and allow it to char gently for a couple of mins.
Add quinoa to a saucepan with the water. Bring to the boil then reduce heat and cover the pan. Cook for 15 mins or until cooked. Allow to cool slightly and fluff up with a fork.
To make the tahini dressing, combine all ingredients in a small bowl and whisk until smooth. Add more water to reach the desired consistency.
To assemble the buddha bowls, place the quinoa in each bowl and top with roasted chickpeas, sweet potato, kale, corn, beetroot sauerkraut and avocado. Sprinkle with chia seeds and drizzle with the tahini dressing.