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Buddha Bowl with Chickpeas and Peanut Sauce

Buddha Bowl

  • Total Time: 40 minutes
  • Yield: 2 1x


This easy, nutritious and versatile Buddha Bowl is perfect for a weeknight lunch, dinner or meal prep. Just need to do 10 minutes of prepping, all the work will be done automatically in your oven ^^


  • 1 can cooked chickpea
  • 1 head of broccoli
  • 1 medium sweet potato
  • quinoa
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp paprika powder
  • 1 tsp chili pepper
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 green onions or chives
  • sesame seeds for garnish


  • 1 tbsp peanut butter
  • 1 tbsp soy sauce
  • Juice from 1/4 a lime
  • Water to thin out


Roast the chickpea & vegetables

  1. Pre heat the oven to 200 degrees Celcius (392 degree Fahrenheit)
  2. Wash and peel one sweet potato. Cut into bite-sized pieces.
  3. Wash and cut the broccoli into bite-sized pieces.
  4. Drain and rinse 1 can of chickpea.
  5. On a baking tray, line up a piece baking paper and add the sweet potato, broccoli and chickpea.
  6. Drizzle on the olive oil and a generous pint of salt, paprika powder, chili powder, garlic powder and black pepper.
  7. Mix well and bake in the oven for about 30 minutes. Flip halfway.

Other ingredients

  1. Cook the quinoa on a pot according to package instructions.
  2. Slice the green onions into small pieces for garnish.

Make the sauce

  1. Combine the soy sauce, peanut butter, lime juice and water to make the sauce.
  2. In a bowl or deep plate, combine all ingredients: quinoa, sweet potato, broccoli, chickpeas. Drizzle on the sauce and garnish with green onions and sesame seeds.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Fusion, Middle Eastern

Keywords: comfort food, easy to make, healthy, rainbow veggies, vegan, vegetable

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