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Sweet Potato, Squash and Kale Buddha Bowl
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4.95 from 18 votes

Sweet Potato, Squash and Kale Buddha Bowl

This Sweet Potato, Squash and Kale Buddha Bowl is a delicious way to enjoy roasted fall root vegetables - just add some tahini dressing & crispy chickpeas!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: American
Keyword: acorn squash, buddha bowl, chickpeas, kale, sweet potato
Servings: 4 people
Calories: 338kcal
Author: Taylor Stinson


  • 1 tbsp olive oil
  • 1 sweet potato sliced
  • 1 acorn squash sliced
  • 2 Portobello mushrooms sliced
  • 1 beet sliced
  • 1 small red onion sliced
  • 1 cup kale

Roasted Chili Lime Chickpeas

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

Cilantro Tahini Dressing

  • ¼ cup tahini
  • 2 tbsp water
  • 1 tbsp lemon juice
  • ½ cup chopped cilantro or parsley
  • 1 clove garlic minced
  • 1/4 tsp salt

Optional toppings

  • sesame seeds
  • pumpkin seeds
  • Coconut chips
  • Sliced avocado


  • Preheat oven to 450 F. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 20 min, removing from oven and tossing halfway through.
  • Meanwhile, prepare other veggies, tossing all (except for kale) in olive oil and a pinch of salt, and placing on a baking sheet lined with parchment. Roast for 30 minutes. In the last 5 minutes of cook time, add the kale.
  • While veggies are roasting, make the dressing in a food processor, Magic Bullet or blender.
  • Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.


Calories: 338kcal | Carbohydrates: 41g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 735mg | Potassium: 1041mg | Fiber: 9g | Sugar: 5g | Vitamin A: 6976IU | Vitamin C: 39mg | Calcium: 133mg | Iron: 3mg