Dining al desko: Sweet potato and chickpea Buddha bowl

The joy of Buddha bowls is that there are no steadfast rules of what can and can’t go in them. The idea is that you get plenty of veggies, raw and/or cooked, some sort of grain and some sort of protein but the rest really is up to you. If you don’t like it, leave it out. If you think something else goes well in this add it. Their history lies in the vegan world so they are generally plant-based but there is no reason you can’t add a little bit of meat if you fancy it. Here’s one for a little inspiration.

Sweet potato and chickpea Buddha bowl


  • ½ sweet potato
  • ½ tsp paprika
  • Salt and pepper
  • Olive oil
  • 1 tin chickpeas
  • ½ tsp ground cumin
  • ½ tsp cayenne pepper
  • Olive oil
  • 100g faro, cooked according to packet instructions
  • 1 carrot, sliced into sticks
  • ¼ cucumber
  • Red cabbage
  • Mixed salad leaves
  • 1 tsp black sesame seeds


  • 1 tbsp tahini
  • 2 tbsp Greek yoghurt (leave out to make vegan)
  • ½ lemon, juice only
  • 1 tsp agave syrup
  • Salt and pepper
  • Olive oil


  1. Slice the potato into wedges and place on a baking tray seasoned with salt, pepper and paprika and a good lug of olive oil.
  2. Bake in the oven at 200C for 30 mins until soft but not mushy and set aside to cool.
  3. To make the roasted chickpeas, drain the tin of chickpeas and pat dry.
  4. In a bowl mix with the cumin, cayenne pepper and some olive oil making sure all the chickpeas are well-coated.
  5. Roast in the oven for 30 mins at 200C, giving the tray a shake around half way though cooking. Set aside to cool. You won’t need all the chickpeas for this recipe but they make great snacks, or are perfect to put on top of soups or salads.
  6. To make the dressing, whisk all the ingredients and set aside.
  7. To assemble the bowl, simply add the farro to the bowl alongside the mixed salad leaves.
  8. Add the raw carrot sticks, cabbage, cucumber, cooled sweet potato and chickepeas and sprinkle the black sesame seeds over the top.
  9. Top with a dollop of dressing and serve.
Rachel Zammit Cutajar

Rachel’s life has been one recipe after the other for almost 10 years. Though she is no longer editor of Gourmet Today magazine, food still takes centre stage. She is a freelance writer and Succeed’s resident chef. To balance the inevitable calorie intake she has become a reluctant runner and likes to lift weights, though still loves a day on the sofa binge-watching absolutely anything (good).