If you are craving a bowl that’s bursting with vibrant colors, exciting textures, and bold flavors, you have to try this Roasted Sweet Potato and Chickpea Buddha Bowl with Sriracha Mayo Recipe. Combining sweet, smoky roasted sweet potatoes and chickpeas with fluffy quinoa, fresh greens, crunchy cucumbers, and tangy feta cheese, all brought together by a creamy, spicy sriracha mayo drizzle, this dish is both nourishing and incredibly satisfying. Whether you’re looking for a hearty lunch or a light dinner, this bowl checks every box and will quickly become one of your go-to favorites.
Ingredients You’ll Need
The beauty of this bowl lies in its simple yet thoughtfully chosen ingredients. Each item plays an essential role in balancing the overall flavor, texture, and freshness you’ll experience with every bite.
- Olive oil: Adds richness and helps the sweet potatoes roast perfectly with a beautiful crispness.
- Smoked paprika: Brings a gentle smoky warmth that enhances the earthy sweetness of the potatoes and chickpeas.
- Sweet potatoes: The star of the dish, delivering natural sweetness and a tender bite.
- Chickpeas: Provide a delicious, satisfying protein with a slightly nutty flavor and crisped edges when roasted.
- Kosher salt: Essential for seasoning and enhancing all the flavors throughout the bowl.
- Quinoa: A fluffy, nutty grain that adds substance and pairs perfectly with the roasted veggies.
- Mixed greens: Offer a fresh, slightly peppery base to round out the heartiness of the bowl.
- Cucumber: Adds a refreshing crunch and cooling contrast to the warm ingredients.
- Cocktail tomatoes: Burst with juicy, tangy sweetness that balances the smoky notes.
- Green onions: Provide an aromatic onion flavor without overpowering the dish.
- Fresh feta cheese: Adds a creamy, salty tang and a pleasing crumbly texture.
- Mayonnaise: Creates the base of the luscious sriracha mayo dressing.
- Milk: Thins out the mayo to the perfect consistency for drizzling.
- Sriracha: Delivers just the right amount of spicy heat and a hint of garlic.
- Sesame oil: Adds a subtle nutty depth that elevates the dressing’s complexity.
- Lime juice: Brightens the sauce and balances the richness with its fresh acidity.
How to Make Roasted Sweet Potato and Chickpea Buddha Bowl with Sriracha Mayo Recipe
Step 1: Prepping and roasting sweet potatoes and chickpeas
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper—this ensures even roasting without sticking. Mix olive oil and smoked paprika in a bowl to coat the sweet potatoes and chickpeas. Toss these veggies together so every piece is perfectly seasoned before spreading them out on the baking sheet. Roast for about 20 minutes until they’re tender and slightly caramelized. This step is key for developing that signature sweet-smoky flavor that makes this bowl irresistible.
Step 2: Cooking the quinoa
While your sweet potatoes and chickpeas roast, rinse the quinoa thoroughly under cold water to remove any bitterness. Then, bring it to a boil in a covered pan with water, reduce to a simmer, and cook until all the water is absorbed and the quinoa is fluffy, about 10-15 minutes. Fluff it with a fork and keep it warm or let it cool slightly if you prefer a chilled bowl. Quinoa adds a lovely nutty bite and makes your meal wholesome and filling.
Step 3: Preparing the sriracha mayo dressing
In a small bowl, whisk together mayonnaise, milk, sriracha, sesame oil, smoked paprika, and lime juice until smooth and creamy. This zesty and spicy sauce is an absolute game changer for the bowl, elevating every ingredient with a creamy, tangy punch. Adjust the milk to get just the right drizzle consistency—this will be your finishing touch.
Step 4: Assembling the Roasted Sweet Potato and Chickpea Buddha Bowl with Sriracha Mayo Recipe
It’s time to bring all the flavors together. Start with a generous bed of mixed greens in two bowls. Then, layer on the quinoa, roasted sweet potato chunks, chickpeas, cucumber slices, cocktail tomatoes, green onions, and sprinkle fresh feta cheese on top. Finally, drizzle the glorious sriracha mayo dressing generously over the bowl for that finishing burst of flavor. You can enjoy this bowl warm or cold—either way, it’s pure magic.
How to Serve Roasted Sweet Potato and Chickpea Buddha Bowl with Sriracha Mayo Recipe
Garnishes
Enhance the bowl’s appeal and flavor by adding a sprinkle of toasted sesame seeds or some chopped fresh cilantro or parsley. A wedge of lime on the side can invite an extra squeeze of brightness right before eating, making the whole dish pop with freshness.
Side Dishes
This Buddha bowl is substantial on its own, but if you want to round out your meal, consider a side of warm pita bread or a light cucumber and mint yogurt salad. These sides complement the vibrant flavors and add a refreshing contrast to the smoky, spicy elements of the bowl.
Creative Ways to Present
Try serving this bowl layered in glass jars for a grab-and-go lunch or pack each component separately for a colorful and customizable meal prep option. You can even swap out quinoa for brown rice or farro, or add pickled red onions or roasted nuts for added texture and complexity.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the components separately in airtight containers to keep everything fresh. The roasted sweet potatoes and chickpeas can stay good for up to 3 days in the fridge, while the fresh veggies and greens should be stored apart to avoid sogginess.
Freezing
While the roasted sweet potatoes and chickpeas freeze well, the fresh ingredients and sriracha mayo dressing are best kept out of the freezer. Freeze roasted veggies in single portions and thaw in the fridge overnight before reheating for a quick meal later on.
Reheating
Reheat the roasted sweet potatoes and chickpeas in the oven or a skillet to maintain their crisp edges. Quinoa can be gently reheated in the microwave with a sprinkle of water to prevent drying out. Add fresh greens and dressing only after reheating to preserve their vibrant crunch and flavor.
FAQs
Can I make this recipe vegan?
Absolutely! Simply swap out the mayonnaise for a vegan mayo and omit the feta or replace it with a plant-based cheese alternative. The rest of the bowl is already naturally vegan-friendly, and the flavors remain incredible.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free when made with quinoa, which is a gluten-free grain. Just double-check any processed ingredients like mayonnaise to ensure no gluten-containing additives are included.
How spicy is the sriracha mayo dressing?
The sriracha mayo has a pleasant, balanced heat that adds a nice kick without overwhelming the other flavors. You can always adjust the amount of sriracha to make it milder or hotter according to your taste.
Can I prepare parts of this bowl in advance?
Definitely. Roasting the sweet potatoes and chickpeas and cooking the quinoa ahead of time makes assembly during the week fast and easy. Keep fresh veggies and dressing separate until just before serving for the best texture.
What alternatives can I use for quinoa?
If quinoa isn’t your favorite, feel free to substitute with brown rice, farro, bulgur, or cauliflower rice for a lower-carb option. Each will bring a unique texture and flavor, keeping the bowl just as delicious.
Final Thoughts
This Roasted Sweet Potato and Chickpea Buddha Bowl with Sriracha Mayo Recipe is one of those dishes that feels both wholesome and indulgent at the same time. It’s nourishing, colorful, and bursting with bold and fresh flavors that never tire. I hope you enjoy making and sharing this delightful bowl as much as I do—it’s sure to brighten your mealtime and satisfy your palate every time.
Print
Roasted Sweet Potato and Chickpea Buddha Bowl with Sriracha Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 2 bowls
- Category: Main Course
- Method: Baking
- Cuisine: Fusion/Healthy
- Diet: Vegetarian
Description
This vibrant and nutritious Buddha Bowl recipe combines roasted sweet potatoes and crispy chickpeas with fluffy quinoa, fresh vegetables, and a spicy sriracha mayonnaise dressing. Perfect for a wholesome lunch or dinner, this bowl offers a balance of flavors and textures that can be enjoyed hot or cold.
Ingredients
Roasted Vegetables & Chickpeas
- ¼ cup olive oil
- ½ teaspoon smoked paprika
- 2 sweet potatoes, peeled and cut into 1-inch chunks
- 15.5 ounces chickpeas, rinsed, drained, and patted dry
- Kosher salt, to taste
Quinoa
- ½ cup dry quinoa (red or white)
- 1 cup water
Fresh Vegetables & Cheese
- 2½ cups mixed greens
- ½ cucumber, sliced
- ½ cup cocktail tomatoes, quartered or halved
- 2 green onions, sliced
- 2–3 tablespoons fresh feta cheese
Sriracha Mayonnaise Dressing
- ½ cup mayonnaise
- ¼ cup milk (2% or whole, plus more as needed)
- 1½ teaspoons Sriracha (or more to taste)
- ½ teaspoon sesame oil
- ½ teaspoon smoked paprika
- ½ teaspoon lime juice
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prepares for roasting the sweet potatoes and chickpeas evenly.
- Prepare the Oil Mixture: In a medium bowl, mix the olive oil and smoked paprika thoroughly to infuse the oil with smoky flavor.
- Toss Vegetables and Chickpeas: Add the peeled and chopped sweet potatoes and chickpeas to the oil mixture, tossing to coat them well. Spread evenly on the lined baking sheet.
- Roast the Vegetables and Chickpeas: Bake in the oven for about 20 minutes until they are cooked through and slightly crispy. Once done, season with kosher salt to taste and set aside to cool or keep warm.
- Rinse the Quinoa: While the vegetables roast, rinse the quinoa under cold water in a fine mesh strainer for 1-2 minutes to remove any bitterness.
- Cook the Quinoa: In a small pan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium to medium-high heat.
- Simmer the Quinoa: Once boiling, reduce heat to medium-low, cover with a lid, and cook until the water is fully absorbed and a tender sprout appears, approximately 10-15 minutes.
- Fluff the Quinoa: Remove from heat and fluff the quinoa gently with a fork. Set aside until ready to assemble the bowls.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, milk, sriracha, sesame oil, smoked paprika, and lime juice until smooth. Adjust the consistency with additional milk as necessary.
- Assemble the Buddha Bowls: Divide the mixed greens equally between two bowls as the base layer. Add half of the cooked quinoa, roasted sweet potatoes, chickpeas, cucumber slices, cocktail tomatoes, green onions, and sprinkle with fresh feta cheese in each bowl.
- Serve with Dressing: Drizzle the sriracha mayonnaise dressing over the bowls and serve either hot or cold, according to preference.
Notes
- You can substitute feta cheese with a vegan cheese alternative for a vegan version.
- Adjust the amount of Sriracha in the dressing according to your spice tolerance.
- To make this recipe gluten-free, ensure that the quinoa is certified gluten-free and check other ingredients if packaged.
- Leftovers can be stored separately in airtight containers and combined before serving to maintain texture.
- If you prefer, swap the quinoa with brown rice or another grain of your choice.
