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.
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
If riced sweet potato is unavailable, finely chop or pulse peeled sweet potato in a food processor, then cook it until tender. Use the chickpeas straight from the can or roast them at 400°F for about 20 minutes for extra crunch. Add tofu or tempeh for another plant-based protein.