Buddha Bowl: Sweet Potato, Brussel Sprouts and Chickpeas

Buddha bowls are essentially a bowl full of small portions of whole grains, roasted vegetables, a protein, and topped with a dressing of choice.

My version below contains sweet potatoes, brussel sprouts, brown rice, curried chickpeas, and is topped with Trader Joe’s ginger carrot dressing. The sweet potatoes and brussel sprouts are extremely filling and nutritious while the chickpeas provide added crunch and a lean protein.

This is such a great week night meal that is cheap, quick, and keeps in the fridge for a week or more.

Start by roasting your chickpeas. Drain and rinse 1 can of chickpeas and pat dry. It’s important that the chickpeas are dried before they go in the oven so they crisp up a bit.

You can use any seasoning you’d like, but I used a curry powder. Curry is just a warm Indian spice blend that adds a lot of flavor to the dish.

Place the season chickpeas on a baking sheet and cook for 20 minutes at 400 degrees.

Remove from the oven and set aside.

While your chickpeas are cooking, wash and cut the sweet potatoes and brussel sprouts.

Again, season your vegetables to taste. I used sea salt on my sweet potatoes and some red pepper on my brussel sprouts.

Place in the oven and cook at 375 for 40 minutes or until desired level of crispiness.

While the vegetables are cooking in the oven, begin to cook your rice.

My brown rice called for 1.75 cups of water for 1 cup of rice. Bring to a boil and let simmer for 25 minutes.

Once your vegetables, rice, and chickpeas are cooked, assemble your Buddha Bowl.

Add a small serving of rice to the bottom of your bowl. Place the desired amount of vegetables on top, and add a sprinkle of chickpeas.

I topped mine with Trader Joe’s carrot ginger dressing. I think the turmeric in the curry powder on the chickpeas and the turmeric and ginger blend in the dressing pair really well together.

Other suggestions to switch up your next Buddha Bowl: top with avocado, add a leafy green like spinach, switch the rice out for quinoa, or make a southwest version with corn and black beans.


3 Sweet Potatoes
1 Bag of Brussel Sprouts
1 can of chickpeas
Curry Powder (optional)
1 cup brown rice
Trader Joe's Carrot Ginger dressing
(or dressing of choice)

1. Rinse and drain chickpeas. Pat to dry. Place on a sheet pan and sprinkle curry seasoning on top. 
2. Roast the chickpeas for 20 minutes at 400 degrees.
3. While your chickpeas are cooking, cube the sweet potatoes and trim up the brussel sprouts.
4. Season to your liking and roast the veggies at 375, roast the brussel sprouts for 30 minutes and keep the sweet potatoes in for a total of 45 minutes (unless your cubes are smaller).
5. While your veggies are cooking, place a cup of rice and 1.75 cups of water in a pan. Bring to a boil, then reduce to a simmer for 25 minutes. 
6. Once the veggies, chickpeas, and rice are cooked, assemble your bowl.
7. Top with dressing of choice (I used Trader Joe's carrot ginger dressing).

This was 5 servings for me.

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