• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » main course

    Shawarma Chickpea Sweet Potato Buddha Bowl

    Published: Oct 5, 2015 · Modified: Jan 31, 2018 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    Shawarma Spiced Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing. Nourishing Buddha bowl ready within minutes. Healthy filling meal with flavorful chickpeas, roasted veggies. Vegan Gluten-free Soy-free Nut-free Recipe.

    Jump to Recipe   

    Shawarma Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing | https://VeganRicha.com #vegan #glutenfree #soyfree #nutfree #recipe

    I don’t know where and how buddha bowl originated. A bowl of simple delicious food with Loads of greens, veggies (roasted or raw), legumes or other protein and dressed or not. 

    Bowls of food are the norm these days. Everything I eat is somewhat like a bowl, but it is generally in a plate. We grew up eating bowl kind of stuff but in separated containers on a thaali (plate). When most of the food ends up in one big container. Voila bowl!

    This bowl is full of roasted sweet potatoes and chickpeas. The chickpeas are spiced with my Shawarma spice blend. Use any spice blend of choice. Add zucchini or other seasonal squash(roasted) with greens of choice. Sweet Potatoes are roasted on the skillet with salt and cayenne. I also like cinnamon, or cumin + coriander on the sweet potatoes. Dress the bowl with this spicy tahini dressing, sprinkle salt and pepper/cayenne and done. Yes well, somedays some cayenne is what I feel like :). You know fall, congested sinuses. 

    Shawarma Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing | https://VeganRicha.com #vegan #glutenfree #soyfree #nutfree #recipe

    More bowls from the blog


    • Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa
    • Moroccan Chickpea Cauliflower Bowl with herb dressing
    • Lentil Split Pea Falafel Bowl
    • Masala Chickpea bowl with creamy chickpea dressing.
    • Quinoa Cauliflower Bowl with almond Sriracha sauce

    If you are local in Seattle, do drop by this fundraiser for Help animals India. HAI is the charity that I support with the blog. The fundraiser will have Dance performance by Culture Shakti, silent auction with many vegan vendors, Food Provided by Chaco Canyon, The Shop Agora, & Cupcake Royale! 

    Shawarma Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing | https://VeganRicha.com #vegan #glutenfree #soyfree #nutfree #recipe

    Steps:

    Cook the chickpeas with spice and few tablespoons of water for 5 minutes over medium heat. Roast the sweet potatoes in the oven or in a skillet until done. Roast other veggies or squash if using in the skillet or in the oven. 

    Shawarma Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing | https://VeganRicha.com #vegan #glutenfree #soyfree #nutfree #recipe

    Layer everything in the bowl. Make the tahini dressing. Taste and adjust to preference. Drizzle generously and serve. 

    Don’t have tahini, use sesame seeds. Toast 1/4 cup white sesame seeds on a skillet until lightly golden. Blend with other ingredients of the dressing. 

    Shawarma Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing | https://VeganRicha.com #vegan #glutenfree #soyfree #nutfree #recipe

    Print Recipe
    5 from 4 votes

    Shawarma Chickpea Sweet Potato Buddha Bowl

    Shawarma Chickpea Sweet Potato Buddha Bowl w/ lemon tahini dressing. Nourishing Buddha bowl ready within minutes. Healthy filling meal. Vegan Gluten-free Soy-free Nut-free Recipe serves 2
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Bowl
    Cuisine: fusion
    Servings: 2
    Calories: 727kcal
    Author: Vegan Richa

    Ingredients

    For the Chickpeas:

    • 1 tsp oil
    • 1 15 oz (453.59 g) can chickpeas drained or 1.5 cups cooked.
    • 1 to 1.5 Tbsp Shawarma spice blend or use other spices or blend of choice like Ethiopian berbere or garam masala
    • Salt to taste depends on if the chickpeas were salted

    For the Sweet Potato:

    • 1 large sweet potato or 2 small sweet potatoes
    • 2 to 3 tsp oil
    • salt pepper and cayenne to taste

    Lemon Tahini Dressing:

    • 1/4 cup (60 g) tahini
    • 1 to 3 cloves of garlic
    • juice of a lemon
    • a generous pinch of sugar
    • 1/2 tsp (0.5 tsp) dried parsley
    • 1/4 to 1/2 tsp (0.25 to 0.5 tsp) salt or to taste
    • 1 tsp Sriracha hot sauce optional or use less

    Other additions:

    • Greens of choice I used baby spinach
    • 1 zucchini sliced thin
    • other raw or roasted veggies

    Instructions

    • Make the Shawarma spiced Chickpeas: Heat a skillet over medium heat. Add oil and move the skillet to coat. Add spices, chickpeas and salt and mix. Cover and cook for a minute. Add a tbsp or so of water, cover and cook for 3 to 4 minutes until dry.
    • To cook the Sweet potatoes in the skillet: Peel and slice the sweet potatoes to about 1/4 inch thick. Heat the skillet over medium-low heat. When the skillet is hot, add a spray of oil. Place sweet potato slices on the skillet. Cover and cook for 4 to 5 minutes. Flip, cover and cook for another 2 to 4 minutes or until tender to preference. Transfer to a bowl. Sprinkle with salt, pepper and cayenne. Repeat for the rest of the slices. Use other spices or flavors of choice. I like cinnamon + cayenne, shawarma, za'atar or cumin+ coriander+allspice.
    • To roast the sweet potatoes in the oven: Pre-heat the oven to 400 degrees F / 200ºc. Peel and chop the sweet potato into large cubes. Toss with 2 to 3 tsp oil, salt, pepper and cayenne. Spread on parchment lined baking sheet. Bake for 25 to 35 minutes. ( You can toss the zucchini with salt and pepper and add to the tray in the last 10 minutes of baking with the sweet potatoes).
    • Make the tahini dressing: Blend everything until smooth. Use a few Tbsp water if needed. Taste and adjust salt, tang and spice.
    • Arrange the bowl as you like. Add greens of choice, Add roasted sweet potato, zucchini and spiced chickpeas. Drizzle with tahini dressing and serve.

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Shawarma Chickpea Sweet Potato Buddha Bowl
    Amount Per Serving
    Calories 727 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 3g19%
    Sodium 640mg28%
    Potassium 1866mg53%
    Carbohydrates 103g34%
    Fiber 30g125%
    Sugar 15g17%
    Protein 29g58%
    Vitamin A 16435IU329%
    Vitamin C 52.6mg64%
    Calcium 451mg45%
    Iron 14.3mg79%
    * Percent Daily Values are based on a 2000 calorie diet.

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « One Bowl Vegan Banana Apple Bread
    Vegan Pumpkin Chocolate Chip Cookies »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sarah

      January 24, 2022 at 10:06 am

      5 stars
      Just wanted to say that I make this all the time, but originally I thought those were cucumbers in the photo, so I’ve been making it with sliced raw cucumbers every time, and it is perfect that way!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:13 am

        lol whatever works sometimes, sure =)

        Reply
    2. Emily

      December 12, 2016 at 2:39 pm

      5 stars
      I make versions of this bowl once a week! Always a good meal.

      Reply
    3. Helen

      October 30, 2015 at 2:01 pm

      I made this last night. Instead of the zucchini, I used some leftover roasted veggies and also threw in some leftover quinoa I had. So good! I thought the dressing was super yummy, but my husband didn’t like it. (More for me!) Thanks for a good recipe that let me use my leftovers in a new way.

      Reply
      • Richa

        October 30, 2015 at 2:16 pm

        yay for you! maybe there was something about the dressing he didnt like, too lemony? spicy? so you can adjust accordingly 🙂 have you tries the garlicky dressing from my baked fries with garlic dressing post? that is also tahini based but garlicky which makes it even more appealing, well to me 🙂

        Reply
    4. Cassie

      October 11, 2015 at 8:26 am

      Sweet potato and chickpeas are so tasty! I think this recipe look so great!

      Reply
    5. Deborah @ The Harvest Kitchen

      October 10, 2015 at 9:18 am

      I love the combo of ingredients in this bowl!! It looks delicious!!

      Reply
    6. Samantha @ The Planted Vegan

      October 06, 2015 at 6:59 am

      That dressing recipe sounds (and looks) so delicious! I’m sure it’d be good in just about anything! Can’t wait to try it out!

      Reply
      • Richa

        October 06, 2015 at 10:42 am

        awesome!

        Reply
    7. Pongodhall

      October 06, 2015 at 3:38 am

      I just thought I would mention that you are such a prolific recipe sharer that I cannot keep track and I am missing a few delicious things to try.
      I have just been taught the putting on the front of my page and I can enter them into a file called Buddha bowls. It is really good. I can browse and choose according to my mood and ingredients at hand.
      I have never had computer lessons as it was not invented then and there are no lessons available in my rural spot so the odd times I can find out something I just pounce! (If I can understand the terminology!)

      Reply
      • Richa

        October 06, 2015 at 10:43 am

        🙂 yes you can search for anything on the front page, or you can go to google.com and search there. My mom took some time as well, and now she is quite a pro and all the terminology. keep at it!

        Reply
    8. Nina

      October 06, 2015 at 3:30 am

      This looks delicious! I’m trying to get back on track with my cooking which is not easy after two months. But this is going on my menu :)… I hear you on the sinuses problem. As soon as it’s October I have the same problem.

      Reply
      • Richa

        October 06, 2015 at 10:44 am

        yep. the stuffiness and the pain and the mood that gets affected by it 🙂

        Reply
    9. Susan Svensson

      October 05, 2015 at 8:26 pm

      5 stars
      Thanks I needed something different than peanut sauce for a change.
      I put in a Buddha curry seasoning it’s great!

      Reply
      • Richa

        October 05, 2015 at 8:44 pm

        Awesome!!

        Reply
    10. Chelsey

      October 05, 2015 at 1:58 pm

      5 stars
      This looks so warm and delicious. Thank you for sharing your recipe 🙂

      Reply
      • Richa

        October 05, 2015 at 8:45 pm

        It is spicy and warm and cool with the dressing!

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa