Roasted Veggies Buddha Bowl

Image of Roberta Dall'Alba
Rated 5.0 based on 3 customer reviews
Roasted Veggies Buddha Bowl
Roasted Veggies Buddha Bowl
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  • 1/2 (12 ounce) can chickpeas, rinsed and drained
  • 1 teaspoon sweet paprika
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 pinch curry powder
  • 1 pinch garlic powder
  • salt, to taste
  • 7 ounces peeled sweet potato, cut into wedges
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chopped chives
  • 1 pinch oregano
  • salt, to taste
  • 6 ounces cherry tomatoes
  • 2 ounces baby spinach leaves
  • 1 avocado, diced
  • 1/4 teaspoon flax seeds 
  • 1/4 teaspoon sesame seeds
  • 1/4 teaspoon poppy seeds 1/2 lemon


  1. Preheat the oven to 390° F (200° C). Line a baking sheet with parchment paper.
  2. Toss chickpeas with paprika, 1/2 tablespoon olive oil, curry powder, garlic powder, and salt in a bowl to coat.
  3. Toss sweet potato wedges with 1 tablespoon olive oil, paprika, chives, oregano, and salt in a separate bowl to coat.
  4. Spread chickpeas, sweet potato wedges, and cherry tomatoes onto the prepared baking sheet.
  5. Roast chickpeas and vegetable mixture in preheated oven until soft, 40 to 45 minutes.
  6. Lay the baby spinach leaves into the bottom of a salad bowl. Spread the roasted chickpeas and vegetables over the spinach. Top with the diced avocado. Sprinkle sesame, flax, and poppy seeds over the mixture; squeeze lemon over entire bowl.
Mealthy tip:

This Buddha bowl is packed with things your body needs, like vitamins, minerals, and loads of macronutrients. It is a vegetarian and vegan meal that everyone will love.


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Such a good buddha bowl! I make this recipe whenever I am feeling under the weather. It always helps! It's like healthy comfort food.

Image of Nathan Long

Nathan Long says:

Delicious! We have a little one who can't eat fresh spinach yet, so we mixed frozen in before baking.

Image of Jen the Mighty

Jen the Mighty says:

I was sold on this recipe just reading the title and the ingredients! The roasted veggies are fantastic and topped with seeds and lemon, this bowl is simple and delicious. I might go for a fried egg on top next time.