Roasted Broccoli, Sweet Potato & Chickpea Buddha Bowl


I love the taste of these roasted vegetables and quinoa topped with this delicious nutty ginger sauce! I'm often roasting vegetables, but this drool-worthy sauce takes it to a whole new level! In my picture, I have it on a plate, but feel free to put yours in a bowl! It's a great source of plant-based protein, healthy fat and fibre rich carbohydrates all in one recipe! I adapted this recipe from Hummusapien.

Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3


  • 1 15 oz can organic chickpeas, rinsed and drained
  • 1 large head of broccoli, cut into small florets
  • 1 sweet potato, peeled and sliced into thin discs
  • 1 tbsp olive oil
  • sea salt & pepper
  • 1 cup uncooked quinoa


  • 1/4 cup natural peanut butter or almond butter
  • 1/4 cup almond or coconut milk
  • 1 tbsp tamari
  • 1 tbsp maple syrup
  • 1/4 lime, juiced
  • 1 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes


  1. Preheat oven to 400F. Line a large baking sheet (or two small) with parchment paper.

    Place broccoli, chickpeas and sweet potato on tray(s). Season with olive oil, sea salt and pepper. Toss to coat everything. Roast for 15 minutes, toss, roast for another 10 minutes.

  2. Cook your quinoa in a medium pot. 1 cup quinoa to 1 1/2 cups water. Bring to a boil, and then cover and simmer of medium low heat. Cook for 15 minutes.

  3. Place nut butter into a medium bowl. Add all other remaining ingredients and whisk to smooth. 

  4. It's time to assemble! Put quinoa at the bottom. Top with roasted veggies. Drizzle sauce over top.

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