Name: Irresistible Breakfast Buddha Bowl to Energize Your Morning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups Mixed Greens (Substitute with spinach, arugula, or kale.); 1 small Cucumber (Can be swapped with any crisp vegetable like bell peppers.); 1 cup Cherry Tomatoes (Regular tomatoes can also be used.); 1 small Avocado (Use tahini or hummus for lower-calorie option.); 1 small Sweet Potato (Consider butternut squash or regular potatoes as alternatives.); 1 small Carrot (Shredded beets or radishes can offer different flavors.); 1 cup Chickpeas (Swap for lentils or black beans if desired.); 2 tablespoons Olive Oil (Avocado oil is a great substitute.); 1/2 teaspoon Smoked Paprika (Use regular paprika or cumin for different flavors.); 1/2 teaspoon Ground Cumin (Curry powder or coriander can provide variation.); Salt and Pepper (To taste.); 3 tablespoons Tahini (Try cashew cream or avocado dressing if allergic to sesame.); 1 tablespoon Lemon Juice (Lime juice can be a refreshing alternative.); 1 tablespoon Maple Syrup (Agave syrup or honey can work for non-vegan options.); 1 small Garlic (Minced; garlic powder is a convenient alternative.); 1-2 tablespoons Water (Adjust for desired dressing consistency.)

Description

A nourishing Breakfast Buddha Bowl brimming with colorful ingredients and a luscious tahini dressing, perfect for energizing your day.

Ingredients

Scale

2 cups Mixed Greens (Substitute with spinach, arugula, or kale.)
1 small Cucumber (Can be swapped with any crisp vegetable like bell peppers.)
1 cup Cherry Tomatoes (Regular tomatoes can also be used.)
1 small Avocado (Use tahini or hummus for lower-calorie option.)
1 small Sweet Potato (Consider butternut squash or regular potatoes as alternatives.)
1 small Carrot (Shredded beets or radishes can offer different flavors.)
1 cup Chickpeas (Swap for lentils or black beans if desired.)
2 tablespoons Olive Oil (Avocado oil is a great substitute.)
1/2 teaspoon Smoked Paprika (Use regular paprika or cumin for different flavors.)
1/2 teaspoon Ground Cumin (Curry powder or coriander can provide variation.)
Salt and Pepper (To taste.)
3 tablespoons Tahini (Try cashew cream or avocado dressing if allergic to sesame.)
1 tablespoon Lemon Juice (Lime juice can be a refreshing alternative.)
1 tablespoon Maple Syrup (Agave syrup or honey can work for non-vegan options.)
1 small Garlic (Minced; garlic powder is a convenient alternative.)
1–2 tablespoons Water (Adjust for desired dressing consistency.)

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss diced sweet potatoes in a bowl with 1 tablespoon of olive oil, season with salt and pepper, and spread on one half of the baking sheet.
Pat the chickpeas dry, toss them with remaining olive oil, smoked paprika, cumin, salt, and pepper, then distribute on the other half of the baking sheet.
Bake for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water until desired consistency is reached.
In two serving bowls, layer 1 cup of mixed greens each, then top with roasted sweet potatoes, chickpeas, cucumber, cherry tomatoes, shredded carrot, and avocado slices.
Drizzle generously with tahini dressing and enjoy immediately.

Notes

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 400 kcal
Sugar: 5 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 12 g
Protein: 15 g
Cholesterol: 0 mg

Keywords: Breakfast Buddha Bowl, Healthy Breakfast, Vegan Bowl