Step 1: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Step 2: Prepare Sweet Potatoes

Peel and dice the sweet potato into 1/2-inch cubes.

In a large bowl, toss the diced sweet potato with half of the olive oil (1/2 tablespoon), paprika, salt, and pepper. Make sure the sweet potatoes are evenly coated with the oil and seasonings.

Step 3: Prepare Chickpeas

Drain and rinse the chickpeas.

In the same bowl (after removing the sweet potatoes), toss the chickpeas with the remaining olive oil (1/2 tablespoon), cumin, salt, and pepper. Make sure the chickpeas are evenly coated.

Step 4: Roast Sweet Potatoes and Chickpeas

Spread the seasoned sweet potatoes out in a single layer on one side of the prepared baking sheet.

Spread the seasoned chickpeas out in a single layer on the other side of the baking sheet.

Roast for about 25-30 minutes, or until the sweet potatoes are tender and easily pierced with a fork, and the chickpeas are slightly crispy. You may want to flip the sweet potatoes and chickpeas halfway through the cooking time to ensure even browning.

Step 5: Make Tahini Dressing

While the sweet potatoes and chickpeas are roasting, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water. Start with 2 tablespoons of water and add more, a tablespoon at a time, until the dressing reaches your desired consistency. It should be thick but pourable.

Step 6: Assemble Buddha Bowls

Once the sweet potatoes and chickpeas are roasted, it’s time to assemble the Buddha bowls.

Place a generous handful of mixed greens in each bowl.

Top with the roasted sweet potatoes, roasted chickpeas, and avocado slices.

Step 7: Drizzle with Dressing

Drizzle the tahini-maple dressing generously over the Buddha bowls.

Step 8: Serve

Serve the Sweet Potato and Chickpea Buddha Bowls immediately.