This easy Buddha bowl recipe is hearty, nutritious, and comforting! It’s packed with roasted sweet potatoes, chickpeas, and cauliflower served with quinoa and tons of veggies. All tossed with an irresistible maple tahini sauce. Serve this vegan and gluten-free recipe for a filling lunch or gourmet dinner.
Bake the sweet potatoes and onions for 20 minutes. Remove from the oven and flip over. Push them to one side. Add the chickpeas and cauliflower to the opposite side of the pan. If you are using a small baking sheet, you may need to use two so they fit in a single layer. Return to the oven and roast for an additional 15-20 minutes until everything is tender and roasted.