Vegan Buddha Bowl With Sweet Potatoes, Chickpeas, Spinach and Brown Rice
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This colorful vegan buddha bowl is simply amazing! So healthy, delicious and very filling! Super easy to make, a complete one-dish meal that will keep you full for hours! Sweet potatoes, chickpeas, spinach and brown rice, dressed with oil and lemon juice dressing, this makes an amazing healthy lunch or dinner!
Recipe type: Vegan,Main Dish
Cuisine: American
Serves: 4 servings
  • 2 sweet potatoes
  • 1 bag (9 oz) frozen chopped spinach
  • 1 cup brown rice
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 lemon, squeezed
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cinnamon
  • Salt and pepper to taste
  1. Cook brown rice according to package directions (or use a rice cooker).
  2. Peel the sweet potatoes and cut them into ½-inch chunks. Put sweet potato pieces in a microwave-safe bowl with a lid. Microwave on High for 5 minutes (or until the potato pieces are soft). Sprinkle cooked sweet potatoes with cinnamon.
  3. Put the chickpeas in a bowl and sprinkle with chili powder.
  4. Thaw spinach in a microwave according to package directions. Sprinkle with garlic powder and with salt and pepper to taste.
  5. In a bowl or plate, arrange cooked brown rice, sweet potato pieces, chickpeas and spinach (this recipe makes 4 bowls).
  6. Pour lemon juice and olive oil in a cup and whisk with a fork. Pour the oil and lemon juice dressing over the buddha bowls.
Recipe by Melanie Cooks at