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Easy Vegan Sweet Potato Bowl

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This vegan sweet potato bowl is the perfect healthy weeknight dinner. It has simple ingredients, easy to whip up, and bursts with flavor. 

Vegan Sweet Potato Bowl

We love this vegan sweet potato tahini bowl, a weekly staple in our household.

Actually, if I am being honest, we sometimes have it multiple times a week.

My kids won’t touch it because they have a hatred for sweet potatoes which they’ve never really given a chance, but that’s for another time.

It’s just one of those easy recipes that are so simple, taste super delicious, and we just love it.

This would also be a great meal for meal prep.

I love that this is a quick vegan dinner prep, about a 10-minute prep, and the rest is just baking.

Sweet potatoes are a powerhouse of nutrition. Plus, they are sweet; what’s not to like?

I like to use taco seasoning for my seasoning choice.

This is a delicious way to eat a healthy meal when you want a quick and easy dinner recipe.

Vegan buddha bowl recipe Q&A

Easy Vegan Sweet Potato Tahini Bowl

Can I use different types of beans?

You can choose different types of beans, but I always use chickpeas because I just love them.

Cauliflower is one of my favorite roasted vegetables and pairs nicely with this dish. 

But you could use your favorite roasted vegetables.

What kind of rice should I use for these vegan buddha bowls?

I always use white basmati rice because it’s said to have the lowest glycemic index, but feel free to use your favorite rice.

Here are some ideas;

  • white rice, any kind
  • brown rice
  • cauliflower rice
  • cilantro lime rice
  • wild rice
  • quinoa (this is a grain and not a rice, but it could work)

Do I have to use the tahini sauce?

I most definitely would.

 The tahini steals the show on this dish.

 It brings all the flavors together and adds the creaminess you need with this dish. 

Don’t skimp out on the tahini.

If you’ve never heard of tahini, it’s just ground toasted sesame seeds and full of healthy fats.

Where do you find tahini?

Tahini is typically found near peanut butter or other nut butter or in some kind of international section.

close up of the sweet potato bowl

What are some good mix-ins for this sweet potato chickpea buddha bowl?

  • black beans
  • red onion roasted or raw
  • red bell pepper roasted or raw
  • red cabbage roasted or raw
  • Brussel sprouts roasted
  • leafy greens
  • creamy avocado slices
  • pumpkin seeds
  • sunflower seeds
  • hot sauce
  • whatever you like in a buddha bowl

I like to keep mine pretty basic so that it’s a quick meatless dinner.

What ingredients do you need for this Vegan Sweet Potato Bowl?

Check out the recipe card at the bottom of this post for the full recipe. 

  • Sweet potatoes
  • rice
  • taco seasoning
  • tahini
  • cauliflower or vegetable of choice
  • Sweet potatoes (whatever your favorite type is)
  • garbanzo beans
  • 2-3 TB taco seasoning
  • *oil if you aren’t oil-free
  • cauliflower
  • salt
  • rice
  • Tahini
  • Optional: avocado, salsa, tbsp of olive oil for cooking the vegetables, or whatever your heart desires.

How do you make this vegan sweet potato buddha bowl?

Start by preheating your oven to 425 degrees F and either line two cookie sheets with a Silpat, spray with oil, or use parchment paper or one large baking sheet and set aside.

Make sure your rice is cooking or already cooked.

precooked sweet potatoes

Take your peeled and chopped large sweet potatoes and place them in a single even layer on one of the cookie sheets; if you want to add a little bit of olive oil, it will add some more flavor, or keep it oil-free and don’t add any.

Take the other rimmed baking sheet and place the chopped cauliflower; you can take a little olive oil and move it around on the cauliflower.

 If you are oil-free, just leave it off.

Sprinkle with salt.

Bake this for 25 minutes.

At the 25 minute mark, pull the sweet potatoes out and add the chickpeas; if you are using oil, then you can add some here. 

If not, that’s totally fine ( I always make it oil-free).

Then add 2-3 TB of taco seasoning. I usually use 2 1/2 tbs.

Take a spoon and mix around the seasoning and oil; if using, spread it as evenly as you can and place it back in the oven.

Bake for another 20 minutes or until they are cooked to your desired crispiness.

Now build your bowl.

vegan sweet potato bowl

How do you serve this sweet potato buddha bowl recipe?

This is best served warm and layered like so:

Place rice on the bottom, layer with sweet potatoes/ chickpea and roasted cauliflower, and then drizzle with your desired amount of tahini.

You can add additional toppings like avocado, salsa, or whatever sounds good.

How do you store leftovers of this vegan meal?

It’s best to let everything come to room temperature and then place the leftovers in individual containers, but if you want only one mess, you can mix it all in one airtight container.

To reheat, you can either reheat in the microwave or put the sweet potato/chickpea combo in an air fryer or back in the oven to crisp up before serving again.

Can you freeze this healthy recipe?

I think this meal is best fresh and not frozen.

Want some other delicious vegan dinner recipes?

Easy Vegan Sweet Potato Tahini Bowl

Easy Vegan Sweet Potato Tahini Bowl

Yield: 3-4
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This vegan sweet potato tahini bowl is an easy weeknight meal and delicious!

Ingredients

  • 2-3 Sweet potatoes, peeled and chopped (whatever your favorite type is)
  • 1 can garbanzo beans, drained.
  • 2-3 TB taco seasoning
  • *If you aren't oil-free you could use a tsp or two of oil for roasting.
  • 1 head cauliflower, chopped
  • salt to sprinkle
  • 4 cups cooked rice
  • Tahini for drizzle * Don't leave this out
  • Optional: avocado, salsa, grilled vegetables, or whatever your heart desires.

Instructions

  1. Start by preheating your oven to 425 degrees and either line two cookie sheets with a Silpat or spray with oil and set aside. Make sure your rice is cooking or already cooked.
  2. Take your peeled and chopped sweet potato and place it in a single layer on one of the cookie sheets. Take the other cookie sheet and place the chopped cauliflower; you can take a tsp of oil and move it around on the cauliflower; if you are oil-free, leave it off. Sprinkle with salt. Bake this for 25 minutes.
  3. At the 25 minute mark, pull the sweet potatoes out and add the chickpeas; if you are using oil, you can add some here; if not, that's totally fine. Then add 2-3 TB of taco seasoning. I usually use 2 1/2 tbs. Take a spoon and mix around the seasoning and oil; if using, try to spread it as evenly as you can, and place it back in the oven.
  4. Bake for another 20 minutes or until they are cooked to your desired crispiness.
  5. Now build your bowl. Place rice on the bottom, layer with sweet potatoes/ chickpea and roasted cauliflower, then drizzle with your desired amount of tahini. You can add additional toppings like avocado, salsa, or whatever sounds good.

Notes

See blog post recipe Q&A

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 542Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 1303mgCarbohydrates: 93gFiber: 13gSugar: 14gProtein: 15g

The calories are computer generated and may not be 100% accurate.

Did you make this recipe?

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. Thank you SO much! <3

If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook

Easy Vegan Sweet Potato Tahini Bowl

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