This fall themed buddha bowl is the cozy vegan meal I look forward to every autumn. It brings roasted fall vegetables, chickpeas, kale, riced sweet potato, and two creamy dressings together in one colorful bowl.
Even though I live in sunny Florida, I still love fall, especially the vegetables. Roasting the carrots, Brussels sprouts, cauliflower, mushrooms, and tomatoes brings out their flavor, while lemon-massaged kale and sweet potato give the bowl a fresh and filling base. You can use the chickpeas straight from the can or roast them if you want extra crunch.
Fall Buddha Bowl Ingredients
- 1 package Fullgreen riced sweet potato
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups kale
- 1 cup tri-colored cherry tomatoes
- 1 cup tri-colored carrots, chopped
- 1 cup Brussels sprouts, chopped
- 1 cup cauliflower florets
- 1 cup mushrooms
- Garlic salt, black pepper, and onion powder, to taste
- Juice of 1/2 lemon
- 1/4 cup Trader Joe’s herbed tahini dressing
- 1/4 cup Trader Joe’s spicy cashew butter dressing
If either Trader Joe’s dressing is unavailable, use another tahini dressing, cashew-based dressing, or creamy vegan dressing you already enjoy.
How to Prepare This Fall Buddha Bowl
- Preheat the oven to 400°F. Add the carrots, cauliflower, Brussels sprouts, mushrooms, and cherry tomatoes to a lined baking sheet. Season with garlic salt, black pepper, and onion powder. Roast for 30–35 minutes, or until the vegetables are tender and browned to your liking.
- While the vegetables roast, massage the kale with the lemon juice and a small pinch of salt. Heat the riced sweet potato according to the package directions. Rinse and drain the chickpeas, or roast them separately at 400°F for about 20 minutes if you prefer them crispy.
- Divide the riced sweet potato, kale, chickpeas, and roasted vegetables among four bowls. Drizzle with the herbed tahini dressing and spicy cashew butter dressing, then serve.
You can also add tofu or tempeh if you want another plant-based protein. What’s your favorite roasted vegetable? Let me know in the comments!
Whether you’re deep in fall weather or just craving something cozy and colorful, this fall buddha bowl works any time of year.
Fall Themed Vegan Buddha Bowl
Ingredients
- 1 package Fullgreen riced sweet potato
- 1 15-ounce can chickpeas drained and rinsed
- 2 cups kale
- 1 cup tri-colored cherry tomatoes
- 1 cup tri-colored carrots chopped
- 1 cup Brussels sprouts chopped
- 1 cup cauliflower florets
- 1 cup mushrooms
- garlic salt, black pepper, and onion powder to taste
- 1/2 lemon juiced
- 1/4 cup Trader Joe's herbed tahini dressing
- 1/4 cup Trader Joe's spicy cashew butter dressing
Instructions
- Preheat oven to 400°F. Chop carrots, cauliflower, and Brussels sprouts and spread on a lined baking sheet. Season with garlic salt, pepper, and onion powder. Roast for 30-35 minutes until cooked to your liking. Add mushrooms and tomatoes to the pan if you prefer them roasted.
- While vegetables roast, massage kale with lemon juice and salt. Heat Fullgreen riced sweet potato on the stovetop or microwave according to package instructions.
- Assemble your bowl with kale as the base, then add riced sweet potato, canned chickpeas, and all roasted vegetables. Top with herbed tahini dressing and spicy cashew butter dressing. Enjoy!
Notes
Frequently Asked Questions
What goes in a fall buddha bowl?
A fall buddha bowl usually combines roasted seasonal vegetables with a grain or vegetable base, greens, a plant-based protein, and a dressing. This version uses riced sweet potato, chickpeas, kale, carrots, Brussels sprouts, cauliflower, mushrooms, tomatoes, and two creamy dressings.
What does this bowl provide nutritionally?
The vegetables, chickpeas, and kale provide fiber and a mix of vitamins and minerals. Chickpeas also contribute plant-based protein. The exact nutrition will vary with the brands, quantities, and dressings you use.
Can I meal prep this fall buddha bowl?
Yes. Roast the vegetables ahead of time and refrigerate the components separately for up to four days. Add the dressings right before serving so the bowl stays fresh.
What protein can I add to a vegan buddha bowl?
Tofu, tempeh, or edamame all work well. You can also roast the chickpeas for extra crunch without adding another ingredient.
What other vegan bowls should I try?
Try my Curried Tofu Buddha Bowl with Cilantro-Lime Yogurt Sauce or this Nutrient-Dense Vegan Yogurt Bowl with Berries, Seeds and Superfoods.
