Sweet Potato, Squash and Kale Buddha Bowl
Print Recipe
5 from 14 votes

Sweet Potato, Squash and Kale Buddha Bowl

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4 bowls


  • 2-3 tbsp olive oil
  • 1 sweet potato sliced
  • 1 acorn squash
  • 1 head of kale
  • 3 Portobello mushrooms sliced
  • 4 beets sliced
  • 1 small red onion sliced

Optional toppings

  • sesame seeds
  • pumpkin seeds
  • Coconut chips

Roasted Chili Lime Chickpeas

  • 1 can chickpeas drained, rinsed and dried
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp chili powder
  • 3/4 tsp garlic salt
  • 1/2 tsp pepper

Cilantro Tahini Dressing

  • ¼ cup tahini
  • 2 tbsp water
  • 1 tsp lemon juice
  • ½ cup chopped cilantro or parsley
  • 1 clove garlic minced
  • 1/2 tsp salt


  • Preheat oven to 400. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 30 min, removing from oven and tossing every 10 min.
  • Meanwhile, prepare other veggies, tossing in olive oil and placing on separate baking sheets. I paired the sweet potatoes on the same sheet as the squash and cooked for 20 min, and the beets with the mushrooms for 15 min. Finally, I roasted the kale and red onion last because they take the least amount of time to cook (about 7-8 min).
  • While veggies are roasting, make the dressing in a food processor, Magic Bullet or blender (I LOVE my Vitamix!)
  • Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.