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A Buddha bowl is really just a template - a grain, a roasted vegetable, a protein, and a sauce, arranged rather than mixed. Roasting the sweet potato and crisping the chickpeas together on one sheet pan keeps this genuinely simple to batch, while the tahini dressing ties every component together once the containers are opened for lunch.
Per serving
Prep Time
15 min
Cook Time
25 min
Servings
4 people
Difficulty
easy
400kcal
Calories
13g
Protein
58g
Carbs
14g
Fat
12g
Fiber
10g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Toss the diced sweet potato and drained chickpeas with the olive oil, smoked paprika, cumin, salt, and black pepper, then spread in a single layer on the baking sheet.
Roast for 22-25 minutes, stirring halfway through, until the sweet potato is tender and the chickpeas are slightly crisp.
While everything roasts, cook the quinoa according to package instructions.
For the tahini dressing, whisk together the tahini, lemon juice, maple syrup, garlic, and salt, adding water 1 tablespoon at a time until pourable.
Divide the cooked quinoa, roasted sweet potato and chickpeas, and baby spinach evenly among meal-prep containers.
Pack the tahini dressing in a small separate container to add fresh before eating.
Roast Sweet Potato and Chickpeas Together: Cooking both on the same sheet pan saves time and oven space, and the chickpeas pick up a nice crispness alongside the caramelizing sweet potato. Keep the Dressing Separate: Packing the tahini dressing on the side rather than pouring it over everything keeps the quinoa and greens from getting soggy over several days of storage. Add Spinach Fresh If Possible: While it can be packed in the container from the start, spinach holds up best and stays freshest if added just before eating rather than sitting under warm roasted vegetables for days.
Stored with the dressing separate, they stay fresh for up to 5 days, since none of the components are highly perishable.
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