Put the sweet potato with the red onion, the balsamic vinegar, some olive oil and pepper and salt in an oven dish and stir.
Roast the sweet potato for 25 minutes in the middle of the oven until it has softened.
Heat a little olive oil in a frying pan. Fry the chickpeas with the cumin powder and garlic powder until the chickpeas become crispier.
Mix the mayonnaise, sesame oil, lemon juice and garlic for the dressing.
Roast the sesame seeds briefly in a dry pan.
Divide the roasted sweet potato, fried chickpeas, spinach, cucumber, smoked chicken and avocado over the bowls. Sprinkle the sesame dressing over the buddhabowls and garnish with roasted sesame seeds. Just enjoy!