Roasted Potato Buddha Bowl


  • 1 cup orange pepper, thinly sliced 
  • 1 cup red onion, thinly sliced 
  • 3 large Idaho® potatoes, washed, peeled, and cut into 1-inch cubes
  • 1/4 cup olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 1/2 teaspoon kosher salt, divided
  • 1 1/2 teaspoon ground course pepper
  • 1 1/2 cups shredded Brussels sprouts
  • 1 1/2 cups chopped kale
  • 1 cup cooked quinoa
  • 1 cup chickpeas, rinsed and drained
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 3 to 4 tablespoon water


  1. Preheat oven to 400° F. Line a baking sheet with foil and spray with non-stick cooking spray.
  2. Place the orange pepper, red onion, and cubed potatoes on the baking sheet and toss with 3 tbsp olive oil, garlic powder, paprika, 1 tsp salt, and 1 tsp pepper.
  3. Place the baking into the oven and roast the veggies and potatoes for 30 to 40 minutes (tossing halfway) until golden brown.
  4. Remove the baking sheet from oven and divide the potato and veggies among four bowls.
  5. In a large Dutch oven preheated to medium high heat, add 1 tbsp olive oil, Brussels sprout, 1/2 tsp salt, and 1/2 tsp ground pepper. Sauté the Brussels sprout for about three to four minutes. Then add the kale and continue to cook until golden brown.
  6. Divide the sautéed Brussels sprout and kale among the four bowls with roasted potatoes.
  7. Next, divide the cooked quinoa and chickpeas among the four bowls.
  8. In a medium bowl, whisk together tahini, maple syrup. lemon juice, and water.
  9. Pour the dressing over the four bowls and serve.
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Yield: 4
Calories: 275
Sodium: 150 mg
Fat: 6 g
Protein: 7 g

Lauren Grier
Food Blogger
Climbing Grier Mountain

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