Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, pat them dry, and toss with a little salt, pepper, and a drizzle of oil. Spread them onto a baking sheet and roast for 20-25 minutes until crispy.
Peel and cube the sweet potato into 1/2-inch pieces. Toss with a bit of olive oil, salt, and pepper, then place on a separate baking sheet. Roast in the oven for about 25-30 minutes until tender and lightly caramelized.
While the chickpeas and sweet potato roast, prepare the grilled tofu. Slice the tofu into 1/2-inch thick pieces, season with salt and pepper, and grill on a non-stick pan over medium heat for about 3-4 minutes per side until golden.
For the creamy tahini dressing, combine the tahini, lemon juice, minced garlic, and a splash of water in a small bowl. Whisk until smooth, adding more water if needed for a drizzling consistency. Taste and adjust seasoning.
Assemble the Buddha Bowl by layering fresh spinach at the base. Add the roasted chickpeas, sweet potato cubes, grilled tofu slices, and shelled edamame.
Drizzle with the creamy tahini dressing and finish with a light sprinkle of salt and pepper. Serve immediately and enjoy!