A nourishing nutrient-packed bowl with roasted sweet potatoes and chickpeas, crispy roasted broccoli, pickled red onion, and a creamy tahini dill dressing.
This Roasted Sweet Potato Chickpea Buddha Bowl is filled with delicious roasted veggies and topped with the creamiest tahini dill dressing.
I’ve found your new favorite healthy weeknight dinner – this Roasted Sweet Potato Chickpea Bowl w/ Tahini Dill Dressing. It’s packed with flavor, texture, and is high in protein, healthy fats, and fiber.
This is the perfect meal prep dinner or on-the-go-lunch and is really customizable to your liking! If you don’t like chickpeas – sub another crispy bean or tofu. Not a fan of broccoli? Roast some brussel sprouts or carrots. Have another favorite starch? Roast yukon gold potatoes or another squash instead of sweet potato.
How to Make Roasted Sweet Potato Chickpea Buddha Bowl with Tahini Dill Dressing:
Quick pickled red onion
- In a medium bowl, add thinly sliced red onion. Pour over rice vinegar and add salt and sugar. Stir to combine. Cover and refrigerate for 20 minutes and until ready to serve.
Roasted vegetables
- Preheat oven to 425°F. Line a large baking sheet with parchment paper (if not a nonstick). Add cubed sweet potato and toss with oil and spices. Bake for 25-30 minutes until crispy and soft when pierced with a fork.
- While sweet potatoes are roasting, prepare roasted chickpeas and broccoli. Drain and rinse chickpeas and pat dry. Add to a large baking sheet along with broccoli florets. Toss with oil, salt, and pepper. Bake for 20 minutes (or when sweet potato has 20 min left) until chickpeas are golden brown and both are crispy.
Tahini dressing
- While veggies are roasting, prepare dressing. Whisk together all ingredients until combined. Whisk in 1 tbsp at a time of cold water until a creamy, pourable consistency is achieved. Season with additional salt and pepper, if desired.
- Over a bed of rice, add desired amount of roasted sweet potato, chickpeas, and broccoli. Top with pickled red onions and a generous drizzle of tahini dressing. Garnish with fresh dill.
Frequently Asked Questions
Is there a substitution for the tahini?
Not really. I highly suggest using tahini for the sauce, or it’s not really a tahini dill sauce, lol! You can completely omit it and sub a savory peanut sauce or drizzle over soy sauce and pair with avocado.
How do I make my chickpeas really crispy?
After you’ve drained and rinsed your chickpeas, pat it with a paper towel to absorb as much water as you can. I like to roast mine on a dark-colored baking sheet and make sure to use plenty of oil.
If you have anymore questions/concerns, feel free to DM me on Instagram, @healthienut.
If you’re looking for more healthy plant-forward meals, you’ll also love these Cashew Tofu Lettuce Wraps, this Pasta Primavera, and this Indian-Inspired Chickpea Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A nourishing nutrient-packed bowl with roasted sweet potatoes and chickpeas, crispy roasted broccoli, pickled red onion, and a creamy tahini dill dressing.
- ½ medium red onion, thinly sliced
- ¼ cup rice vinegar
- 1 tsp kosher salt
- ½ tsp granulated sugar
- 2 medium sweet potatoes, cut into 1" cubes
- 2 tbsp olive oil
- ½ tsp each ground paprika, coriander, cumin, garlic powder
- ½ tsp kosher salt
- Black pepper to taste
- One 15 oz. can chickpeas, drained and rinsed
- 1 head broccoli, cut into small florets
- 2 tbsp olive oil
- ½ tsp kosher salt
- Black pepper to taste
- ½ cup tahini
- 2 tbsp olive oil
- Juice from ½ medium lemon
- 4 tbsp fresh dill
- 2 cloves garlic, grated
- ¼ tsp granulated sugar
- ¼ tsp paprika
- ½-1 tsp salt, as desired
- Fresh Dill
- Cooked rice
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In a medium bowl, add thinly sliced red onion. Pour over rice vinegar and add salt and sugar. Stir to combine. Cover and refrigerate for 20 minutes and until ready to serve.
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Preheat oven to 425°F. Line a large baking sheet with parchment paper (if not a nonstick). Add cubed sweet potato and toss with oil and spices. Bake for 25-30 minutes until crispy and soft when pierced with a fork.
-
While sweet potatoes are roasting, prepare roasted chickpeas and broccoli. Drain and rinse chickpeas and pat dry. Add to a large baking sheet along with broccoli florets. Toss with oil, salt, and pepper. Bake for 20 minutes (or when sweet potato has 20 min left) until chickpeas are golden brown and both are crispy.
-
While veggies are roasting, prepare dressing. Whisk together all ingredients until combined. Whisk in 1 tbsp at a time of cold water until a creamy, pourable consistency is achieved. Season with additional salt and pepper, if desired.
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Over a bed of rice, add desired amount of roasted sweet potato, chickpeas, and broccoli. Top with pickled red onions and a generous drizzle of tahini dressing. Garnish with fresh dill.
