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Sweet Potato, Squash and Kale Buddha Bowl
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4.96 from 25 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!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 338kcal


  • 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.


*Nutrition info does not include optional toppings.
Make a big batch of crispy chickpeas to snack on throughout the week.
Add extra protein to your bowls using lentils, steak, chicken or shrimp.
Store all the components separately in the fridge for up to 5 days. Reheat any components then assemble your bowls fresh.
Freeze the chickpeas, sweet potato and squash for up to 3 months.


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