Save My kitchen used to be a mess of half-eaten toast and rushed coffee until I started building these bowls on Sunday mornings. There's something grounding about chopping vegetables while the oven hums, filling the house with the smell of roasting sweet potatoes and spiced chickpeas. I'd resisted the whole Buddha bowl trend for months, thinking it was just another Instagram fad, but one particularly groggy morning I threw together what I had in the fridge and never looked back. Now it's the breakfast I crave when I need to feel like I'm doing something kind for myself. The colors alone wake me up before the first bite.
I made this for my sister once when she stayed over after a late night, and she sat at my counter in pajamas, quiet for once, just eating slowly and staring out the window. She didn't say much, but she texted me two days later asking for the recipe, which is how I know it actually mattered. It's become my go-to when someone needs feeding but I don't want to fuss or make it feel like a production. There's something honest about a bowl you build with your hands, no fancy plating required.
Ingredients
- Mixed greens: I use whatever looks good at the store, usually a mix of spinach and arugula because the peppery bite balances the sweet potato perfectly.
- Cucumber: Adds the crunch and cool contrast you need so the bowl doesn't feel one-note or heavy.
- Cherry tomatoes: Halve them so they release a little juice and make everything taste brighter and more alive.
- Avocado: Use a ripe one or don't bother, because a hard avocado will ruin the creamy texture you're building toward.
- Sweet potato: Peel and dice small so they roast evenly and get crispy edges, which is where all the flavor hides.
- Carrot: Shred it fresh because the pre-shredded stuff from bags always tastes like the plastic it came in.
- Chickpeas: Pat them really dry or they'll steam instead of crisp, and you'll miss out on the best texture in the bowl.
- Olive oil: Don't skimp here because it's what makes everything golden and helps the spices stick.
- Smoked paprika: This is what makes your kitchen smell like something magical is happening, even if you're half asleep.
- Ground cumin: Adds warmth and a little earthiness that makes the chickpeas taste intentional, not plain.
- Tahini: The base of the dressing and the glue that holds all these flavors together, so buy a good one if you can.
- Lemon juice: Freshly squeezed is best because bottled lemon juice tastes flat and won't brighten the dressing the same way.
- Maple syrup: Just a touch to balance the bitterness of tahini and make the dressing taste rounded instead of sharp.
- Garlic: One small clove minced fine so it melts into the dressing without overpowering everything else.
Instructions
- Get the oven ready:
- Preheat to 400°F and line a baking sheet with parchment so nothing sticks and cleanup stays easy. This step matters more than you think because a hot oven from the start is what crisps everything properly.
- Prep the sweet potatoes:
- Toss the diced sweet potato with olive oil, salt, and pepper, then spread them on half the baking sheet in a single layer. Don't crowd them or they'll steam and turn mushy instead of caramelizing.
- Season the chickpeas:
- Pat the chickpeas completely dry with a towel, then toss with olive oil, smoked paprika, cumin, salt, and pepper before spreading on the other half of the sheet. The drier they are, the crispier they'll get, and crispy chickpeas are the secret star here.
- Roast until golden:
- Slide the sheet into the oven and roast for 25 to 30 minutes, stirring everything halfway through so it browns evenly. You'll know it's done when the sweet potatoes are fork-tender and the chickpeas are crunchy and starting to split.
- Make the tahini dressing:
- Whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt in a small bowl. Add water one tablespoon at a time until it's creamy and pourable, like the consistency of heavy cream.
- Build the bowls:
- Divide the mixed greens between two bowls, then arrange the roasted sweet potatoes, crispy chickpeas, cucumber, tomatoes, shredded carrot, and avocado on top. I like to keep things in separate piles so every forkful can be a little different.
- Finish and serve:
- Drizzle the tahini dressing generously over everything and serve right away while the roasted components are still warm. The contrast between warm and cool is part of what makes this bowl so satisfying.
Save One morning I made this on autopilot, barely awake, and realized halfway through eating that I felt calm for the first time in days. It wasn't just the food, it was the ritual of building something colorful and whole with my own hands before the day could pull me in a hundred directions. Now when things feel chaotic, I come back to this bowl, and it's like pressing a reset button I didn't know I had.
How to Make It Your Own
I've swapped the sweet potato for roasted butternut squash when that's what I had, and it worked beautifully with the same spices. You can add a soft-boiled egg on top if you eat eggs, which makes it even more filling and adds a rich, runny yolk to mix into the dressing. Sometimes I throw in whatever leftover roasted vegetables are in my fridge, and it always turns out fine because the tahini dressing is forgiving and ties everything together.
What to Serve Alongside
This bowl is filling enough on its own, but I love pairing it with a glass of cold-pressed orange juice or a mug of green tea if I'm feeling virtuous. On weekends when I have more time, I'll toast some sourdough and spread it with almond butter for a little extra something on the side. It's also great with a handful of salty roasted sunflower seeds sprinkled on top for crunch.
Storing and Reheating Tips
You can roast the sweet potatoes and chickpeas ahead and keep them in the fridge for up to three days, which makes morning assembly almost instant. The dressing lasts about five days in a sealed jar, just give it a good shake before using because it separates naturally. I don't recommend assembling the whole bowl in advance because the greens wilt and the avocado browns, but you can prep all the components separately and build it fresh each morning.
- Store roasted components separately so they don't steam each other and lose their texture.
- Keep dressing in a small jar and shake it hard before drizzling because tahini loves to settle.
- Slice the avocado fresh each time or squeeze a little lemon juice on it to slow browning if you must prep ahead.
Save This bowl has become my gentle way of starting the day right, no pressure, just good food that makes me feel awake and cared for. I hope it does the same for you.
Cooking Guide
- → Can I prepare this bowl ahead of time?
Yes, you can roast the sweet potatoes and chickpeas up to 3 days in advance. Store them separately in airtight containers. The tahini dressing keeps well for a week when refrigerated. Assemble fresh portions just before serving.
- → What other vegetables work in this bowl?
You can substitute roasted butternut squash, regular potatoes, or bell peppers for sweet potatoes. Add shredded Brussels sprouts, roasted cauliflower, or sautéed mushrooms for variety. Use whatever seasonal vegetables you have on hand.
- → How do I make the tahini dressing thicker or thinner?
Start with less water for a thicker consistency, perfect for dolloping. Add more water, one tablespoon at a time, for a drizzle-worthy pourable texture. The dressing naturally thickens when chilled, so thin with additional water before using leftovers.
- → Can I add protein to make it more filling?
Soft-boiled eggs, grilled tofu, tempeh, or leftover roasted chicken work beautifully. You can also sprinkle hemp seeds, pumpkin seeds, or chopped walnuts for plant-based protein. A side of quinoa or brown rice adds extra staying power.
- → What can I use instead of tahini?
Almond butter, cashew butter, or sunflower seed butter make good substitutes. For a nut-free option, try mashed avocado blended with lemon juice. Each alternative will slightly change the flavor profile while maintaining creaminess.