Sweet Potato Chickpea Vegan Buddha Bowl – Easy One Pan Dinner!
This roasted vegan Buddha bowl has it all: wholesome veggies, plant-based protein, and tons of flavor! Plus, you can toss this entire dinner onto ONE pan to cook. What could be easier for a healthy vegan meal??
Then, drizzle this savory and sweet hummus dressing on your veggies and you’ll love eating every bite. But really, you can (and should) serve this sauce with everything, not just this vegan Buddha bowl!
I’m not vegan, but I love experimenting with vegan cooking. And, a lot of people don’t realize that vegan cooking doesn’t have to mean tofu or soy! Legumes (beans), like chickpeas or garbanzo beans, are a great protein substitute for a plant-based lifestyle.
OMG Sheet Pan Dinners
My favorite thing about this meal is it’s a sheet pan dinner. That means everything goes onto one tray, it all goes into the oven at once, and it comes out ready to go! If you’re a meal prepper, have some quinoa, rice or your favorite whole grain prepped in advance so you can reheat and have a healthy base to your bowl. Then, add the fresh cooked chickpeas, veggies and sweet potato on top and you’ve got a fresh home-cooked vegan meal—easy peasy!
Versatility is Key—Get Creative with this Vegan Buddha Bowl!
Really, you can use any vegetables you prefer in your vegan Buddha bowl. And, when it comes to sheet pan dinners in general, you don’t even need a recipe! Personally, I like roasted Brussels sprouts, especially when combined with sweet potato. But, you could use broccoli, cauliflower, zucchini, russet potatoes, butternut squash—whatever YOU enjoy.
And, use your favorite spices! I like to keep a ton of spices on hand so I can adjust flavors of my weeknight sheet pan dinners to be whatever I’m feeling in the moment—without getting bored.
Buddha bowls are really named after Buddha’s big belly—intended to be a huge mound of food! So, be generous. The beauty of plant-based cooking is that lots of vegetables are involved, which means low calories. And, that means MORE food to meet your needs! Load it up, and don’t feel bad about it!
Dat Sauce, Tho…
This Hummus Dijon Dressing is what makes this vegan Buddha bowl memorable. Everything else could change or be swapped, but that sauce is a MUST. In fact, put it on everything. It’s sweet, savory, and creamy. The balance of flavors makes it perfect on hot or cold dishes—anything from roasted vegetables to cold salads! And it only uses a few simple ingredients! If you try anything from this recipe, have it be dat sauce…
1 cup brussels sprouts, halved
1 cup sweet potato cubes
½ cup chickpeas (cooked or canned)
1 large sweet onion, cut into wedges
drizzle of oil
paprika, to taste
garlic powder, to taste
salt & pepper, to taste
½ cup hummus
2 tsp Dijon mustard
2 tsp maple syrup
½ lemon juiced
2-3 Tbsp water (adjust to desired consistency)
Preheat oven to 400°F (200°C).
Place chickpeas, Brussels sprouts, sweet potato cubes, and sweet onion wedges on a baking sheet lined with parchment and sprayed.
Drizzle with oil, and sprinkle paprika, garlic powder, salt, and pepper over the entire pan. (Feel free to use different seasonings as desired!)
Toss to coat. Roast for about 40 minutes.
While veggies roast, whisk all hummus dressing ingredients together in a large mixing bowl. Add water to adjust consistency to your preference and season to taste.
Serve roasted veggies over quinoa (or your favorite whole grain) and drizzle with hummus dressing!
Top bowl with avocado slices and fresh mango cubes at time of serving.
Store components separately, lasts 4-5 days in the fridge.