Sweet Potato Buddha Bowl

January 2020, just before COVID-19 hit, Bethany and I decided to join our local church in the Daniel Fast. For those that are unaware, this Fast is based off Daniel 1:12 where Daniel requests to be fed only vegetables and water. We decided participate in this Fast and I had some very major apprehensions because I had never done anything like this before. I’ll be the first to admit, I struggle to eat meals that lack meat or cheese. I don’t dislike vegetables, but I think they taste a lot better when joined by meat and cheese. 

Enter – the Buddha Bowl. A Buddha Bowl, essentially, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on top much like the belly of a buddha”. In the case of the Daniel Fast, this must be made entirely out of vegetables and meet a couple of other criteria. After much hesitation, Bethany and I found this to be an exceptionally flavorful, nutritious and easy meal. This meal is still made in our house post-Daniel Fast because it’s not just healthy food, it’s good healthy food. 

I think what I like most about this recipe is that once you’ve prepped the vegetables, it really is easy to make and does not end in a sink full of dishes. I hope that this meal becomes a staple in your house – and helps you appreciate vegetables in a new way!

Sweet Potato Buddha Bowl

Zeke B.
A buddha bowl comprised of delicious roasted sweet potatoes, broccoli, chickpeas, onions and kale perfectly accompanied by a tahini sauce.
Prep Time 45 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 425 kcal



  • 1/2 medium red onion sliced in wedges
  • 2 sweet potatoes halved
  • 1 head broccoli chopped into quarter sized pieces
  • 1 cup kale
  • 2 tbsp coconut oil or olive oil
  • 1 tbsp honey
  • 1/4 tsp salt and pepper


  • 1 can chickpeas rinsed and dried
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt and pepper
  • 1/2 tsp oregano
  • 1/4 tsp tumeric


  • 1/4 cup tahini or, toasted sesame oil
  • 1 tbsp maple syrup
  • 1/2 lemon juiced
  • 2-4 tbsp hot water if using tahini


The Vegetables

  • Preheat oven to 400° and mix together the melted coconut oil with honey.
  • Arrange potatoes and onions on a sheet pan, brush the vegetables with the honey coconut mixture and then season with salt and pepper.
  • Bake for 10 minutes, removed from oven and flip potatoes. At this point, add broccoli (seasoned with honey coconut oil, salt and pepper).
  • Bake for another 8-10 minutes and then add kale (seasoned with honey coconut oil, salt and pepper). Finishing baking for another 4-5 minutes and remove.
  • While vegetables are roasting, heat a skillet to medium heat. Mix the chickpeas in a bowl with all of the seasonings listed.
  • Place one Tbsp of oil on the pan and add the seasoned chickpeas and satué. Allow them to brown, typically about 10 minutes.
  • Prepare sauce by mixing ingredients together.
  • Arrange ingredients into the bowl and add the sauce on top. Enjoy!

The Sauce

  • In a small bowl, mix all ingredient for the sauce together. Drizzle on the bowl once done.


Adaptation from The Minimalist Baker


Calcium: 148mgSugar: 8.6gFiber: 10.6gCalories: 425kcalSaturated Fat: 7.2gFat: 16.4gProtein: 10.4gCarbohydrates: 63gIron: 4mg
Keyword bowl, fresh, sweet potato, vegetables
Tried this recipe?Let us know how it was!

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