What exactly is a Buddha Bowl? After doing some research, I found they all have a few things in common – a whole grain, some sort of bean, a green vegetable, a protein, a complex carbohydrate, and a healthy fat.

During the holidays I consumed lots of snacks, carbs and sugars that I normally wouldn’t. To get my body back into a healthy routine, I made a Buddha Bowl that had lots of wonderful superfoods in it.

So now – what is a superfood? Basically it is a food (typically plant based, but also includes fish like salmon) that is nutritionally dense which benefits our health.

You will love the combination of sweet, bitter and hardy flavors this nutritious bowl has to offer. This recipe makes enough for 4 hungry people, or if you’re like me, you will gladly have some leftovers for lunch the next day!

Buddha Bowl with Superfoods
Serves 4


For the chickpeas & sweet potatoes:
– 2 cans chickpeas, rinsed and drained
– 2 medium sweet potatoes, diced
– 2-3 tablespoons ghee, melted
– 1 tablespoon turmeric
– ½ teaspoon smoked paprika

For the garlicy spinach:
– 1 tablespoon ghee
– 3 garlic cloves, minced
– 16 oz container of baby spinach

For the dressing:
– 1 cup cilantro (lightly packed)
– Juice of 1 lime
– 2 teaspoon apple cider vinegar
– 1 teaspoon honey
– ½ teaspoon salt
– ¼ cup olive oil

For the bowl:
– 1 cup quinoa, uncooked
– 2 eggs, hardboiled or softboiled
– Hemp hearts for garnish


  1. Make your quinoa according to the package directions, and set aside. Hard boil or soft boil your eggs. (I like to do both of these at the beginning of the week and keep them in the fridge for easier assembling – I also usually make a bit more for other meals as well).
  2. Heat your oven to 400°F.
  3. Rinse and drain your chickpeas and place them in a large bowl, then wash and dice your sweet potatoes and place them in the bowl. (I don’t peel them because I like the nutrients found in the skin.) Dice the potatoes small so they roast and cook evenly with the chickpeas.
  4. Pour the melted ghee, turmeric and smoked paprika over chickpeas and sweet potatoes and stir them until they are all well coated. (Turmeric can stain counters and wooden spoons, so be careful when handling.)
  5. Spread out the chickpeas and sweet potatoes on a parchment-lined baking sheet being careful to not overcrowd so that they can crisp. Roast for 20 minutes. Check for crispiness, and roast an additional 5-10 minutes if needed.
  6. Pulse all the dressing ingredients, except the olive oil, in a food processor. Once blended, slowly drizzle in the olive oil until smooth, set aside.
  7. Melt ghee for spinach in a large pot on the stove. Stir in garlic and cook for 1 minute.
  8. Add the spinach to the pot. It will look like a lot of spinach, but believe me, it will cook down. Using tongs, move around the spinach so it cooks evenly. Once the spinach is cooked down and wilted, take it off the stove.
  9. Place quinoa, greens and sweet potato mix in bowls. Top with egg, dressing, and a sprinkle of hemp hearts on top.
Print Friendly

About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!