Fall Themed Buddha Bowl

🌿 This fall themed buddha bowl is the cozy, nourishing vegan meal I look forward to every autumn. Roasted fall vegetables, crispy chickpeas, creamy tahini dressing, and riced sweet potato all in one gorgeous bowl — colorful, satisfying, and packed with plant-based goodness.

Raise your hand if you love Buddha Bowls!

Roasted fall veggies, crispy chickpeas, and creamy tahini dressing all in one gorgeous bowl — cozy, colorful, and packed with plant-based protein.

🌿 This buddha bowl recipe is perfect for fall, and I’ve never tried riced sweet potato before, but it was such a fun way to enjoy it! Even though I live in sunny Florida, I still love fall especially for the fall vegetables. I love to roast them with some yummy olive oil, a little sea salt and pepper. All of the flavors work perfectly together & this was such a delicious meal that left me feeling SUPER healthy and satisfied. You could also add some tofu or tempeh to this to bulk it up and add more protein if you would like.

Fall Buddha Bowl Ingredients:

• @fullgreen.official riced sweet potato
• Tri-colored cherry tomatoes
• Tri-colored carrots
• Brussels sprouts
• Mushrooms
• Chickpeas
• Cauliflower
• Kale
• @traderjoes herbed tahini dressing
• @traderjoes spicy cashew butter dressing

How to prepare:

1. Start by preheating your oven to 400 degrees. Chop up your carrots, cauliflower, and Brussels sprouts (you could also add your mushrooms & tomatoes to this step if you prefer them roasted) and add them to a lined baking sheet. Season with garlic salt, pepper, onion powder & any other spices of choice & bake for 30-35 minutes or until they’re cooked to your liking.
2. While the veggies are roasting, massage your kale with some lemon juice and salt and heat up your @fullgreen.official riced sweet potato on the stovetop or in the microwave.
3. Now all that’s left to do is assemble your bowl! I just used canned chickpeas and rinsed them, but you could also roast these if you prefer them crispy. Top off your dish with some herbed tahini sauce & spicy cashew butter dressing & enjoy!

🌿 What’s your favorite roasted veggie? Let me know in the comments!

Whether you’re deep in fall weather or just craving something cozy and nourishing, this fall buddha bowl delivers every time.

Frequently Asked Questions

What goes in a fall buddha bowl? A fall buddha bowl typically includes roasted seasonal vegetables like sweet potato, chickpeas, and leafy greens topped with a creamy dressing. This vegan version uses Fullgreen riced sweet potato, roasted cauliflower, Brussels sprouts, carrots, mushrooms, and kale — all topped with Trader Joe’s herbed tahini and spicy cashew butter dressing.

Is a buddha bowl healthy? Yes — buddha bowls are packed with fiber, plant-based protein, and nutrients. This fall buddha bowl is completely vegan and makes a great option for clean, nourishing eating any time of year.

Can I meal prep this fall buddha bowl? Absolutely. Roast the vegetables ahead of time and store them separately in the fridge for up to 4 days. Assemble the bowls fresh and add the dressing right before serving so nothing gets soggy.

What protein can I add to a vegan buddha bowl? Tofu, tempeh, or edamame all work great here. You can also roast your chickpeas for extra crunch and protein without any additional ingredients.

What other vegan bowls should I try? If you love nourishing vegan bowls, try my [Curried Tofu Buddha Bowl with Cilantro-Lime Yogurt Sauce] or my [Nutrient-Dense Vegan Yogurt Bowl with Berries, Seeds and Superfoods].