by This veggie Buddha bowl is loaded with roasted beets, cubed sweet potato, and crispy chickpeas, piled onto a bed of fresh ribboned carrot, peppery arugula, and crunchy cucumber. Add rice for an even heartier meal! It all gets drenched in a creamy, slurp-worthy tahini sauce blended to perfection. A quick sheet pan meal that’s simple, vibrant, and seriously satisfying!
As a Registered Dietitian who loves an easy meal, sheet pan meals are kind of my thing.
Like, what’s not to love about throwing all of your ingredients onto a sheet pan and letting the oven do all of the work while you whip up a delicious savory, garlicky tahini sauce in the blender to make all of your healthy ingredients taste amazing?!
And what makes this vegan buddha bowl amazing is that, despite it being SO easy to make, it’s also super healthy, just like many of my other easy dinner recipes! We’ve got protein and fiber from the canned chickpeas, fiber and carbs from the sweet potato, and tons of nutrients from the veggies, plus healthy fats from our tahini-based sauce!
Wanna Bulk Up This Bowl?
I took the time to test this chickpea buddha bowl both with and without rice, and since I’m a carb-lover, I totally prefer it with the rice. I used white rice in this recipe since we get tons of fiber from the chickpeas and sweet potato already, and it’s so much faster cooking than brown, meaning you can whip it up while the rest of the sheet pan ingredients cook!
Save this Recipe!
If you’re as hooked on the sheet pan and easy sauce combo as I am, you absolutely need to try my mouthwatering Easy Vegan Sausage & Sweet Potato sheet pan recipe next!
When You’re Craving Easy & Healthy, Make This
Roasted Veggie Buddha Bowl with Tahini Dressing
Ingredients
- 540 ml can of chickpeas
- 1 large sweet potato, cut into 1 inch cubes
- 2 beets, sliced thinly
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 cup uncooked white rice, or rice of your choice
- 2 cups arugula
- 1 carrot, ribboned with a vegetable peeler
- 1 batch Blender Tahini Soy Garlic Dressing
Equipment
- 1 Sheet pan
- 1 Large pot
- parchment paper
Instructions
- Preheat oven to 450 F. Line a baking sheet with parchment paper.
- In a large bowl, combine the drained and rinsed canned chickpeas, diced sweet potato, and sliced beets. Drizzle with olive oil and sprinkle the salt and garlic powder over top and toss well to combine. Lay evenly on baking sheet and bake for 20-25 minutes or until sweet potato is fork tender and chickpeas are crispy.
- Meanwhile, cook the rice as per package instructions.
- Make a batch of the Blender Tahini Soy Garlic Dressing.
- Once the sheet pan ingredients, rice and dressing are ready, combine about 1/2 cup of the crispy chickpeas, 1/4 of the sweet potato, and 1/4 of the beets to a bowl with 1/2 cup of rice, a handful of arugula and 1/4 of the ribboned carrots. Drizzle with 2-3 tablespoons of the dressing and enjoy!
