Sweet potato and roasted chickpea Buddha bowl

A comforting, nourishing bowl: oven-roasted sweet potato and chickpeas on a base of grains with raw vegetables and a creamy sauce. Rich in plant protein, fibre and good-quality carbohydrate, it is a complete, colourful lunch that keeps you full for hours.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 609 kcal · 20 g protein · 62 g carbohydrate · 29 g fat

Ingredients

• 1 sweet potato
• 1 tin of chickpeas
• 100 g quinoa
• 2 handfuls of spinach
• 1 avocado
• 2 tbsp tahini
• 1 lemon

Method

1. Preheat the oven to 200 °C. Cut the sweet potato into cubes and mix with the drained chickpeas, oil and spices.
2. Roast for 25 to 30 minutes, stirring halfway through.
3. Cook the quinoa and make the sauce (tahini + lemon juice + water).
4. Assemble the bowls: quinoa, roasted sweet potato and chickpeas, spinach, avocado. Drizzle with the sauce.

Nutritional benefits

This bowl is a complete plant-based meal: quinoa and chickpeas provide complementary plant proteins, and the sweet potato supplies complex carbohydrate with a moderate glycaemic index, rich in beta-carotene. The avocado and tahini bring good fats and calcium, and the spinach iron and folate. High in fibre and good-quality energy, it keeps you full for a long time: an ideal option for a balanced vegetarian lunch, or in a more generous version for building muscle on a plant-based diet.

Variations and substitutions

• Building muscle: increase the quinoa and add seeds.
• Weight loss: reduce the quinoa and add more green vegetables.
• Different sauce: yoghurt and lemon, hummus, mustard dressing.
• Seasonal swaps: beetroot, squash, roasted kale.

Storage and making ahead

All the elements keep separately for 3 to 4 days in the fridge: a meal prep champion. Assemble when serving and add the avocado fresh. The roasted sweet potato and chickpeas can be reheated or eaten cold.

💡 Good to know

For really crunchy chickpeas, dry them thoroughly before coating them in oil and spices. The tahini and lemon sauce, thinned with water, ties the whole bowl together and makes it irresistible.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes · muscle-building recipes.

The foods in this recipe: sweet potato · chickpeas · quinoa · spinach · avocado.

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