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Fall Themed Vegan Buddha Bowl

A cozy, nourishing fall buddha bowl with roasted seasonal vegetables, crispy chickpeas, and creamy tahini dressing. Completely plant-based and packed with flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients
  

For the bowl:

  • 1 bag Fullgreen riced sweet potato
  • 1 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 pepper, onion powder to taste

For the dressing:

  • Trader Joe's herbed tahini dressing
  • 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

Riced sweet potato can be found at Whole Foods or online. Chickpeas can be used straight from the can or roasted at 400°F for 20 minutes for extra crunch. Add tofu or tempeh for extra protein.