Autumn Spiced Sweet Potato & Chickpea Buddha Bowl

Serves: 2–3 | Prep: 15 min | Cook: 30 min

A comforting, warming, and vibrant bowl packed with protein, fibre, and autumnal flavours. Sweet potato and chickpeas provide gentle starch and protein, while turmeric, cinnamon, and smoked paprika add depth and warmth — perfect for supporting immunity and digestion as the season changes.

Ingredients

For the roasted veggies:

• 2 medium sweet potatoes, peeled and cubed

• 1 red capsicum, sliced

• 1 zucchini, sliced

• 1 cup chickpeas, cooked or canned, rinsed

• 2 tbsp olive oil or avocado oil

• 1 tsp turmeric

• 1 tsp smoked paprika

• ½ tsp cinnamon

• Pinch of sea salt & black pepper

For the dressing:

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tsp maple syrup

• 1 tsp apple cider vinegar

• 2–3 tbsp warm water (to thin)

• Pinch of salt

Optional toppings:

• Pumpkin seeds or sunflower seeds

• Fresh parsley or coriander

• Sliced avocado

Instructions

1. Preheat oven: to 200°C (390°F).

2. Prepare veggies: Toss sweet potato, capsicum, zucchini, and chickpeas with olive oil, turmeric, smoked paprika, cinnamon, salt, and pepper. Spread on a baking tray in a single layer.

3. Roast: for 25–30 minutes, turning halfway, until vegetables are tender and lightly caramelised.

4. Make dressing: Whisk tahini, lemon juice, maple syrup, apple cider vinegar, salt, and warm water until smooth. Adjust thickness by adding more water if needed.

5. Assemble bowls: Divide roasted veggies and chickpeas into bowls. Drizzle with dressing. Top with seeds, fresh herbs, and avocado if using.

6. Serve warm and enjoy!

Why It Works for Autumn

• Sweet potato: Gentle starch, supports digestion and provides beta-carotene.

• Chickpeas: Plant protein and fibre, helps maintain energy and blood sugar balance.

• Turmeric & cinnamon: Anti-inflammatory and warming, supporting immunity.

• Tahini: Healthy fats and minerals, supporting adrenal and thyroid function.

• Optional seeds & herbs: Add crunch, micronutrients, and flavour complexity.