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Vegan Sweet Potato Buddha Bowl (GF)


This Vegan Sweet Potato Buddha Bowl is the perfect easy, tasty and healthy plant-based meal. Who said veggies were boring?

I am obsessed with hummus, and had been thinking of ways to incorporate it into my diet other than just with having it with pitta bread or raw veggies. I love adding it to bowls with brown rice or quinoa, as it pairs beautifully with nutty grains and other veggies.

I especially love this Vegan Sweet Potato Buddha Bowl as it incorporates all the things I love in life in one meal: think perfectly spiced sweet potato wedges, sweet juicy cranberries, toasty sunflower seeds paired with buttery avocado, balsamic-dressed, peppery rocket and tangy, garlicky hummus on a bed of nutty brown rice.

If you’re looking for other ways to use these ingredients, I used a similar combination of flavours in this Hummus Toasted Sandwich.

This bowl is my go-to meal when I want something quick and easy to make that’s also super filling and satisfying. If you’re wondering what a Buddha Bowl is, I’d say it’s basically a great way to pack all your favourite ingredients into one dish and give it a fancy name!

Love hummus? So do I – check out my:

  • Pumpkin Sage White Bean Hummus
  • Italian Hummus
  • Sweet Potato Hummus

Want more great bowls? You might like my:

  • Oyster Mushroom Bibimbap

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Vegan Sweet Potato Buddha Bowl:

rectangular baking tray

baking paper

Vegan Sweet Potato Buddha Bowl (GF)

This Vegan Sweet Potato Buddha Bowl is the perfect easy, tasty and healthy plant-based meal.

5 from 2 votes


Course: Main Course
Cuisine: Mediterranean
Keyword: sweet potato buddha bowl, vegan buddha bowl
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 212kcal
Author: Rhian Williams


For the sweet potato:

  • 1 large sweet potato, cut into wedges and with the skin kept on
  • 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
  • 1 tablespoon dried cranberries
  • 1 tablespoon sunflower seeds
  • ½ teaspoon sweet paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 1 teaspoon dried coriander (or sub handful of fresh coriander, roughly chopped)
  • Salt + pepper, to taste

For the salad:

  • Few large handfuls rocket (arugula)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt + pepper, to taste

To serve

  • 2 portions cooked rice (I recommend brown rice or wild rice, or you could use quinoa instead)
  • Few tablespoons hummus (store-bought or make your own!)
  • 1 avocado sliced


  • Place the sweet potato wedges on a baking tray with the oil, dried cranberries, sunflower seeds, paprika, cinnamon, cumin, coriander, salt+pepper and roast in oven at 180 degrees Celsius (350 degrees Fahrenheit) for around 20 minutes, until soft enough to pierce with a fork and crisp on the outside
  • Alternatively, you can boil or steam the sweet potato wedges for about 15 minutes, or until soft enough to pierce with a fork, then heat up some oil in a pan and fry together with all the other ingredients until the sweet potatoes are slightly browned)
  • Meanwhile, cook the rice according to the instructions on the packet
  • Mix together the ingredients for the balsamic dressing in a bowl, add the rocket and mix well
  • To serve, lay the rice on the bottom of a bowl and top with the sweet potato wedges, hummus, rocket and avocado
Nutrition Facts
Vegan Sweet Potato Buddha Bowl (GF)
Amount Per Serving
Calories 212
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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