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Gluten Free Sweet Potato Buddha Bowl

Prep time: 20 mins
Cook time: 5 mins
Calories: 499

Cooked in a flash, grated sweet potatoes anchor this colorful bowlful of nutrition. In a bowl, the veggies, chickpeas and creamy dressing are deliciously mixed together. Serve this recipe for lunch or as a lighter dinner. Both the sweet potato and tahini dressing can be prepared up to 4 days in advance.

No Dud Spuds

Why does the dieting world make people feel so bad about eating potatoes? Yes, potatoes contain carbs, but their other nutrition numbers fit nicely into a healthy diet. (Not if they’re deep-fried!)

White-flesh potatoes are rich in a range of vital nutrients, including vitamin C, potassium, vitamin B6 and magnesium. Sweet potatoes provide a wallop of beta-carotene, which can be converted into vitamin A in the body to bolster immune health.

Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Yields 4 servings


  • 1 tablespoon canola or grapeseed oil
  • 2 medium sweet potatoes, peeled and grated
  • 1 tablespoon fresh thyme
  • 1/4 teaspoon salt
  • 4 cups fresh spinach
  • 2 cups cooked or canned chickpeas, drained
  • 1 cup sliced roasted red pepper
  • 1 cup sliced sun-dried tomatoes
  • 1/4 cup golden raisins
  • 1/4 cup sesame seeds, for garnish
  • 3 tablespoons tahini
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • Juice of 1/2 lemon
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1/4 teaspoon black pepper


1Heat oil in a large skillet over medium heat. Add sweet potato, thyme and 1/4 teaspoon salt; heat until sweet potato is tender, stirring often, about 5 minutes.

2Divide spinach, sweet potato, chickpeas, roasted red pepper, sun-dried tomatoes and raisins among 4 large serving bowls.

3To make the dressing, whisk together tahini, olive oil, garlic, lemon juice, paprika, cumin, 1/4 teaspoon salt and pepper. If needed, whisk in warm water, 1 tablespoon at a time, to reach a thin consistency. Drizzle tahini dressing over bowls and sprinkle with sesame seeds.

Each serving contains 499 calories, 23g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 890mg sodium, 64g carbohydrates, 14g fiber, 19g sugars, 16g protein.