Step 1

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.

Step 2

Place the chickpeas on one side of the pan and the sweet potatoes on the other side of the pan in a single layer.

Step 3

Drizzle the olive oil over the sweet potatoes and chickpeas and season to taste with salt and pepper.

Step 4

Bake for 25 minutes, or until sweet potatoes are tender and chickpeas are browned and crispy.

Step 5

Divide the quinoa evenly between 4 bowls.

Step 6

Divide the sweet potatoes, chickpeas, cabbage, spinach, cashews and avocado evenly between the 4 bowls, arranging on top of the quinoa.

Step 7

In a small bowl whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste.

Step 8

Drizzle the tahini dressing over the buddha bowls and serve immediately.