August 4, 2019


Servings: 2 

Time: 40 minutes

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Equipment Needed:

sheet pan

cutting board 


measuring spoons

small bowl

small fork



1 medium to large sweet potato

1 can garbanzo beans

2 large handfuls of arugula

1/2 red onion - diced

1 tsp chili powder - divided

1/2 tsp garlic powder - divided

1/4 tsp smoked paprika (optional)


For Dressing:

2 tbsp tahini

2 tbsp water

1 tbsp coconut aminos (or substitute with soy sauce or tamari)

1/2 tsp garlic powder



1. Preheat oven to 425 degrees Fahrenheit.

2. Rinse then chop sweet potato into bite sized pieces. Then place onto a sheet pan lined with a non-stick mat or parchment paper. Sprinkle only 1/2 tsp of chili powder, 1/4 tsp garlic and 1/4 tsp paprika onto sweet potatoes and toss until evenly coated. Try and keep the sweet potatoes to one side of the pan. Then place in the oven on the middle rack and cook for 15 minutes.

3. While sweet potatoes are cooking. Drain and rinse garbanzo beans and dice the red onion if not already done.

4. Once the timer to the sweet potatoes is done, remove the pan from the oven and flip the sweet potatoes. Then add the garbanzo beans and red onion to the sheet pan. Add remaining 1/2 tsp chili powder and 1/4 tsp garlic powder to garbanzo beans and red onion and toss until evenly coated.

5. Place the sheet pan back into the oven for 20 minutes, flipping contents halfway through.

6. While they bake, make the dressing: in a small bowl, combine the tahini, water, coconut aminos and 1/2 tsp of garlic powder. Use a small fork to mix together until it becomes a dressing like consistency. Add more water if needed. 

7. Once everything is done cooking, assemble the buddha bowl. Divide the cooked sweet potatoes, garbanzo beans and red onion into two bowls. Place one handful of arugula into each bowl. Top each with dressing then enjoy!


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© 2019 by Lindsay Cribbs