Glazed Vegan Sweet Potato and Chickpea Buddha Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted sweet potatoes glazed with a maple-tahini sauce served over a bed of chickpeas and quinoa, topped with fresh herbs and crunchy seeds. This mediterranean-inspired vegan ready in about 40 minutes pairs drained and rinsed canned chickpeas, dry quinoa, tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (1-inch pieces) with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
  2. Step 2: Meanwhile, rinse 3/4 cup dry quinoa under cold water and cook in 1 1/2 cups water over medium heat for 15 minutes until fluffy; fluff with a fork.
  3. Step 3: In a small bowl, whisk 3 tbsp tahini, 2 tbsp maple syrup, 1 tbsp lemon juice, and 1 tbsp olive oil until smooth and glossy.
  4. Step 4: In a large bowl, combine the roasted sweet potatoes, 1 cup drained chickpeas, and cooked quinoa. Drizzle the maple-tahini glaze over and gently toss to coat.
  5. Step 5: Serve bowls topped with 2 tbsp pumpkin seeds and 1/4 cup chopped fresh cilantro for freshness and crunch.

Equipment for this recipe

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Frequently asked questions

How long does Glazed Vegan Sweet Potato and Chickpea Buddha Bowl take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Glazed Vegan Sweet Potato and Chickpea Buddha Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry quinoa from drying out.

Can I substitute ingredients in Glazed Vegan Sweet Potato and Chickpea Buddha Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Glazed Vegan Sweet Potato and Chickpea Buddha Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Glazed Vegan Sweet Potato and Chickpea Buddha Bowl?

Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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