Maple-Glazed Sweet Potato and Chickpea Buddha Bowl

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A nourishing bowl combining roasted maple-glazed sweet potatoes and spiced chickpeas over quinoa with fresh greens. This healthy bowl recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, canned chickpeas, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Ingredients

• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp maple syrup
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 3 cups fresh baby spinach
• 2 tbsp lemon juice
• 2 tbsp tahini

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 3 tbsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: In the same bowl, toss 1 can (15 oz) drained chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a separate baking sheet and roast for 20 minutes until crispy.
3. Step 3: While vegetables roast, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
4. Step 4: In a small bowl, whisk together 2 tbsp tahini and 2 tbsp fresh lemon juice with 1 tbsp water until smooth and pourable.
5. Step 5: To assemble, divide cooked quinoa into 4 bowls. Top each with 3/4 cup roasted sweet potatoes, 1/2 cup roasted chickpeas, and 3/4 cup fresh baby spinach. Drizzle each bowl with the lemon-tahini sauce and serve.