This Buddha bowl is LOADED with flavor and color, roasted sweet purple potatoes, garlicky spinach, crispy chickpeas, and fresh crunchy veggies all in one big, happy bowl! It’s the kind of meal that makes you feel good just looking at it (and even better after the first bite).
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The best part? It’s flexible! You can switch up the veggies, add your favorite grains, or drizzle on your go-to dressing. Perfect for meal prep, busy weeknights, or those nights you want something that tastes as wholesome as it looks.
Helpful Tips & Variations
- Roast the potatoes right. Cut them into halves or wedges for faster roasting, and keep the skin on for extra nutrients (plus, that color is gorgeous).
- Season generously. Don’t be shy with salt, pepper, and spices, sweet potatoes and chickpeas love a little paprika or cumin!
- Switch up the greens. Not a spinach fan? Kale, arugula, or even a mix of baby greens works great here.
- Add a grain base. Quinoa, farro, or brown rice make this bowl extra filling and meal-prep friendly.
- Go big on dressing. A tahini lemon dressing, herbed yogurt sauce, or even a light vinaigrette takes this from good to AMAZING.
- Protein power-up. Swap or add to the chickpeas with tofu, tempeh, grilled chicken, or salmon for extra protein.
- Make it colorful. The more variety of veggies you add, like shredded carrots, radishes, or bell peppers, the more nutrient-packed and beautiful your bowl will be.
Ingredients:
- 1 medium sweet purple potato, scrubbed
- 1 medium russet potato, scrubbed
- 1 cup cooked chickpeas (or canned, rinsed & drained)
- 1 cup fresh spinach leaves
- ½ cup corn kernels (fresh or frozen)
- ½ cup beet ribbons (peeled and shredded or spiralized)
- ¼ cup shredded raw daikon or cabbage
- 2 pieces whole-grain pita or flatbread
- 2 tbsp olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- Flax seeds or sesame seeds, for garnish
How to Make It:
- Prep the oven. Preheat to 400°F (200°C).
- Roast the potatoes. Place both potatoes on a baking sheet, pierce with a fork, and roast 35–45 minutes, until tender.
- Crisp the chickpeas. In a pan over medium heat, heat 1 tbsp olive oil. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook 5–7 minutes until lightly crisp.
- Wilt the spinach. In a skillet, sauté spinach with a drizzle of olive oil for 1–2 minutes until just wilted.
- Prep the veggies. Shred or spiralize beet and daikon/cabbage. Set aside.
- Warm the corn & pita. Heat corn briefly in a pan or microwave. Toast pita or flatbread lightly, then cut into triangles.
- Assemble the bowl. Slice roasted potatoes in halves or wedges. Arrange spinach, corn, chickpeas, beet ribbons, raw shredded vegetables, and potato halves in a bowl. Add pita on the side.
- Garnish & serve. Sprinkle flax seeds or sesame seeds on top, drizzle with extra olive oil if desired, and serve warm.
Nutrition & Dietary Notes
- Healthy? Absolutely! This Buddha bowl is loaded with fiber-rich veggies, plant-based protein from chickpeas, and heart-healthy fats from olive oil and seeds. It’s a balanced, nutrient-packed meal that works for lunch or dinner.
- Vegan? Yes! All the ingredients are naturally vegan. Just make sure any dressing you add is also plant-based.
- Gluten-free? It can be! Simply skip the pita bread or use a gluten-free flatbread option. Everything else in the bowl is naturally gluten-free.
- Meal-prep friendly? Definitely. Roast the potatoes and chickpeas ahead of time, store everything separately, and assemble when ready to eat.
Make Ahead & Storage Tips
- Roast in advance. The sweet potatoes and chickpeas can be roasted up to 3 days ahead. Store them in airtight containers in the fridge and reheat in the oven or air fryer to bring back their crisp edges!
- Keep it fresh. Prep raw veggies (beets, cabbage, greens) the day you plan to eat for the crunchiest texture. Store them separately from warm ingredients to avoid wilting.
- Dress later. If you’re adding a dressing, keep it on the side until serving. This keeps everything bright and fresh instead of soggy.
- Pita storage. Wrap pita or flatbread tightly and keep at room temperature for up to 2 days, or freeze for up to 1 month. Warm just before serving for the best texture.
- Meal prep tip. Assemble in individual containers without dressing, store in the fridge, and enjoy ready-to-go lunches all week.
We hope you LOVE this colorful Buddha bowl as much as we do! It’s one of those recipes that’s just as fun to look at as it is to eat (and trust us, EVERY bite is worth it).
Roasted Spinach & Sweet Potato Buddha Bowl
A colorful and nourishing Buddha bowl with roasted sweet purple potatoes, garlicky spinach, crispy chickpeas, and fresh crunchy vegetables. Perfect for a healthy, vegan, and gluten-free-friendly meal that’s as beautiful as it is delicious!
Ingredients
- 1 medium sweet purple potato scrubbed
- 1 medium russet potato scrubbed
- 1 cup cooked chickpeas or canned, rinsed & drained
- 1 cup fresh spinach leaves
- ½ cup corn kernels fresh or frozen
- ½ cup beet ribbons peeled and shredded or spiralized
- ¼ cup shredded raw daikon or cabbage
- 2 pieces whole-grain pita or flatbread use gluten-free if needed
- 2 tbsp olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- Flax seeds or sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place both potatoes on a baking sheet, pierce with a fork, and roast 35–45 minutes, until tender.
- In a pan over medium heat, add 1 tbsp olive oil. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook 5–7 minutes until lightly crisp.
- In a skillet, sauté spinach with a drizzle of olive oil for 1–2 minutes until just wilted.
- Shred or spiralize beet and daikon/cabbage.
- Heat corn briefly in a pan or microwave. Toast pita or flatbread lightly, then cut into triangles.
- Slice roasted potatoes in halves or wedges. Arrange spinach, corn, chickpeas, beet ribbons, raw shredded vegetables, and potato halves in a bowl. Add pita on the side.
- Sprinkle flax seeds or sesame seeds on top. Serve warm.
Notes
- Roast sweet potatoes and chickpeas up to 3 days ahead; store in airtight containers in the fridge.
- Keep raw veggies separate for freshness.
- Store dressing on the side until ready to serve.
- Wrap pita tightly and store at room temperature for 2 days or freeze up to 1 month.
Don’t forget to leave a comment below, we’d LOVE to hear how you built your bowl. And if you’re saving this for later, be sure to share this pin and follow Panfetti on Pinterest for more fresh, feel-good recipes!
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