Ultimate Rainbow Buddha Bowl

Step 1: Prep and Preheat

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper – one for the chickpeas, one for the sweet potato. This high heat is crucial for getting everything crispy and caramelized.

Step 2: Prepare Crispy Chickpeas

This is the most important step for crispy chickpeas: dry them REALLY well. I use paper towels and actually roll them around to remove as much moisture as possible. Then I let them air dry for 5-10 minutes while I prep other things.

Toss the dried chickpeas with olive oil, smoked paprika, cumin, and salt. Spread them on a baking sheet in a single layer – don't overcrowd! Overcrowding = steaming = not crispy. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crunchy.

Step 3: Roast Sweet Potato

Toss cubed sweet potato with olive oil, salt, and pepper. Spread on the second baking sheet in a single layer. Roast for 20-25 minutes until tender inside and caramelized on the edges. The sweet potato can go in the oven at the same time as the chickpeas – they cook at the same temperature.

Step 4: Make the Magic Tahini Dressing

While everything roasts, make the dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. It'll be very thick at first – that's normal. Add water one tablespoon at a time, whisking constantly, until you get a pourable but still thick consistency.

Pro tip: This dressing keeps for a week in the fridge and is amazing on literally everything. I make a double batch and use it all week on salads, grain bowls, roasted vegetables, even as a dip for raw veggies.

Step 5: Prep Your Raw Vegetables

While the chickpeas and sweet potato roast, prepare your raw components. Shred the cabbage, julienne or shred the carrot, massage your greens (if using kale), dice the cucumber, and slice the avocado. If you're meal prepping, keep the avocado separate and slice it fresh when serving.

Step 6: Assemble Your Masterpiece

Here's where it gets fun and Instagram-worthy. Start with a base of quinoa or rice in your bowl. Then arrange your components in sections like a color wheel: greens in one section, purple cabbage in another, orange carrots, golden chickpeas, orange sweet potato, green cucumber, and creamy avocado. This isn't just for looks – it makes the bowl more enjoyable to eat when you can choose what to get in each bite.

Drizzle generously with tahini dressing (don't be shy!), sprinkle with sesame seeds, and garnish with fresh herbs. The dressing is what ties everything together, so use plenty.