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Home / Recipes / Salad / Fall Buddha Bowl with Maple Tahini Dressing

Fall Buddha Bowl with Maple Tahini Dressing

By: Samantha RowlandUpdated: April 5, 2021

Gluten FreeDairy FreeVegan
Fall Buddha Bowl with Maple Tahini Dressing in a white bowl over a brown napkin. Salad is filled with roasted veggies, apples, chickpeas and cheese

After a weekend of sweets and treats, this fall Buddha bowl with maple tahini dressing is the perfect way to eat all the veggies that you missed out on this weekend. This gluten free, vegan Buddha bowl will quite literally make you crave vegetables! It’s the maple tahini dressing paired with all the best fall vegetables like butternut squash, Brussels sprouts, cauliflower rice and arugula. I could quite literally eat this everyday.

Fall Buddha Bowl covered with Maple Tahini Dressing full of veggies

Every week I take 1-2 hours to meal prep. I prepare a good amount of the food I expect us to eat during the week, and this process always has some of the same main foods, quinoa, cauliflower rice, roasted butternut squash and roasted sweet potatoes. For Dave I also make some ground turkey, ground beef or pork tenderloin for him to eat throughout the week.  During this time, especially now that it’s getting chilly I like to make a the ultimate chili or hearty brown rice and lentil soup as well. I try to chop veggies so that I can quickly assemble a salad for lunch everyday. If I have time I will make 1 or 2 homemade dressings as well.

This whole process takes an hour or two and it saves me so much time later in the week. I have roasted veggies, quinoa, cauliflower rice already ready to be part of any meal! So instead of lunch and dinner being a big ordeal, it’s usually more of an assembly process where I add flavor with dressing, sauce or spices. I have done meal prep for so long, I can’t imagine my life without it. If you don’t already meal prep, I certainly recommend it!

A vegan dish - Fall Buddha Bowl covered with Maple Tahini Dressing

So this Buddha bowl only took me about 10 minutes to assemble from start to finish, and that’s only because I wanted to include some sauteed Brussels sprouts that I didn’t have premade from my meal prep. While the Brussels sprouts were cooking, I made the dressing and chopped the roasted red peppers and the apple. Be sure to double or triple this recipe, the arugula holds up well and can last 2-3 days for lunch or dinner. I would keep the dressing off the salad if you are storing it for later.

The maple tahini dressing is certainly the star of this fall Buddha bowl. Check out how easy it is to make your own dressing at home in the video below and make sure to grab a dressing shaker (affiliate) to make it even easier! Have you gotten on the tahini bandwagon? You have got to try it if you haven’t! Tahini is made from roasted sesame seeds; just like peanut butter or almond butter is made. Dave is allergic to sesame seeds, so this dressing was ALL FOR ME! The tahini is paired with grainy mustard and maple syrup, and I swear this dressing could make cardboard taste magical. It’s that good. It would be a great marinade for chicken, turkey, pork or salmon as well.

This fall Buddha bowl is filled with cauliflower rice, butternut squash, Brussels sprouts, roasted red peppers, thinly sliced apples, chick peas, hemp hearts and arugula. But feel free to add whatever you have on hand. Roasted beets, lentils, roasted sweet potatoes, quinoa would also be perfect in this fall Buddha bowl as well. Just because it’s getting cold outside doesn’t mean that salads have to disappear. Make them fun and interesting with fall flavors and use more hearty bases like arugula and kale to hold up to these bold flavors.

Fall Buddha Bowl with Maple Tahini Dressing on the side

If you love Buddha bowls, make sure to check out this Asian Zoodle Buddha Bowl!

Video of how to make Healthy Homemade Dressing

★ Did you make this recipe? Please give it a star rating below!
Fall Buddha Bowl covered with Maple Tahini Dressing full of veggies

Fall Buddha Bowl with Maple Tahini Dressing

Hearty and filling, this fall Buddha Bowl with Maple Tahini Dressing is a simple vegan, gluten free meal idea. Ready in just minutes, this Buddha bowl is perfect for lunch or dinner!
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: buddha bowl, gluten free, homemade dressing, tahini, vegan
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 4
Author: Samantha Rowland

Guided Recipe Video

Ingredients

Buddha Bowl

  • 1-2 bags organic arugula
  • 2 cups cauliflower rice
  • 2 cups butternut squash
  • 1 apple - sliced thin
  • 4 roasted red pepper - from a jar, chopped
  • 1 cup chickpeas
  • 10-15 Brussels sprouts - thinly sliced
  • 4 tbs. hemp hearts

Maple Tahini Dressing

  • 1/4 cup tahini
  • 2 tbs. maple syrup
  • 6 tbs. white balsamic vinegar - or white wine vinegar
  • 2 tbs. whole grain mustard - I used Trader Joe's
  • 3-6 tbs. water - depending on how you like your dressing

Instructions

  • To make the butternut squash, peel and cut into cubes (removing the seeds), roast for 30 minutes at 425F on a lightly greased pan (I use coconut oil).
  • To make the cauliflower rice, see instructions in this post.
  • To make Brussels sprouts, thinly slice the Brussels Sprouts, and add to a medium skillet with 1 tsp. coconut oil. Saute for 5 minutes over medium to medium high heat. Add pinch of salt.
  • To make the Buddha bowls, divide the arugula between 4 bowls.
  • Top each bowl of arugula with 1/4 of the Buddha Bowl ingredients above.
  • Make the Maple Tahini Dressing by combining the ingredients in a mason jar and shaking vigorously for 30 seconds with the lid tightly screwed on.
  • Pour over Buddha bowl and enjoy! I enjoyed this with cold vegetables the next day for lunch and it was fantastic cold.
  • Prep time indicates meal prep time. You can roast the butternut squash, the Brussels sprouts, and cauliflower rice in under 30 minutes if you don't have it on hand. Cook time indicates the time it takes to make the dressing and divide the vegetables.
See how I calculate food cost.

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
408
Fat
 
16
g
Carbohydrates
 
52
g
Fiber
 
11
g
Sugar
 
21
g
Protein
 
17
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU LOVE THIS RECIPE?Let others know by rating and leaving a comment below!

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What about you?

  • Do you meal prep?
  • What are your favorite fall vegetables?
  • Do you make your own dressing?

Fall Buddha Bowl with Maple Tahini Dressing in a white bowl over a brown napkin. Salad is filled with roasted veggies, apples, chickpeas and cheese

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Reader Interactions

Comments

  1. Elaine

    November 11, 2015 at 9:58 am

    This looks so yummy!! and super healthy too!! Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again! Pinned!

    Reply
  2. Karly

    November 9, 2015 at 2:57 pm

    This looks delicious! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  3. Amy J

    November 9, 2015 at 2:21 am

    My favourite cafe in the whole world serves a different Buddha Bowl each week and they’re the most delicious things! I have wanted to make my own at home but thought I would be so crap at putting one together, but this is really inspiring! I have Pinned it for later :-)

    Reply
  4. KC the Kitchen Chopper

    November 6, 2015 at 11:56 am

    This bowl has me drooling. It’s a dish right up my alley. I am curious as to what makes a “Buddha bowl” a Buddha bowl. Is it the ingredients or the style or what.

    Reply
  5. Theresa @DearCreatives

    November 6, 2015 at 11:22 am

    This sounds and looks amazing. Thanks for sharing at the party! Pinned & sharing. I can’t wait to make a version of this recipe.

    Reply
  6. Keri

    November 6, 2015 at 10:07 am

    This sounds fantastic. I love how you incorporated fall flavors!

    Reply
  7. Kathryn Doherty

    November 6, 2015 at 9:37 am

    I could absolutely eat this every day too! I love a Buddha bowl, and I love the combination of veggies you used here – ALL the good stuff! I always make my own dressings and this one sounds super tasty. YUM, thanks for sharing!

    Reply
  8. Jenna @ A Savory Feast

    November 4, 2015 at 6:33 pm

    You always have the coolest buddha bowl ideas! This is so colorful and pretty. I can’t wait to try it!

    Reply
  9. Liora at Allthingsloveli.com

    November 4, 2015 at 3:03 pm

    This looks so delicious! Definitely how I like to eat. Tahini also makes everything 100x better!

    Reply
  10. Anne

    November 4, 2015 at 11:50 am

    I love anything in a bowl. This looks amazing – I love cauliflower rice. Thanks for sharing!

    Reply
  11. Ginger Wroot

    November 4, 2015 at 11:48 am

    Love the name of this dish, and how fresh and tasty it looks! You’ve inspired me to set aside an hour or so during the weekend so that weeknights will be easier to eating healthier!

    Reply
  12. Shadi

    November 4, 2015 at 10:01 am

    5 stars
    Totally my type of food! I love fall veggies and this year my obsession is acorn squash, have already posted one acorn squash dish on my blog and I’m gonna post another one. I love the use of tahini in this dressing and also apples! Wonderful recipe!

    Reply
  13. Lilly

    November 2, 2015 at 11:26 pm

    I’ve made numerous different variations of “Buddha Bowls,” but never have I included cauliflower rice or brussel sprouts. And this lemon tahini dressing is different from my usual and sounds amazing! These types of recipes are just the best because you get to just throw everything in a bowl and every bite is different. So excited to make this!

    Reply
  14. Kat

    November 2, 2015 at 5:36 pm

    I never buy tahini because aside from hummus, I never know what to do with it! Definietly changing that now! This salad sounds incredibly good. I can’t believe all the nutrition stuff in there!

    Reply
  15. jill conyers

    November 2, 2015 at 4:37 pm

    I love buddha bowls! This looks delicious Sam.

    Reply
  16. Annmarie

    November 2, 2015 at 4:04 pm

    Oh my goodness gracious, this looks amazing!!! I could so go for a bowl of this right now.

    Reply
  17. Jen

    November 2, 2015 at 2:31 pm

    That maple tahini dressing is on point! All my favorite things in one bowl! Yum!

    Reply
  18. Deborah @ Confessions of a Mother Runner

    November 2, 2015 at 1:50 pm

    ooh the tahini dressing looks amazing! I haven’t made cauliflower rice in a while looks like a great reason to make it again. Yum!

    Reply
  19. Rebecca @ Strength and Sunshine

    November 2, 2015 at 11:38 am

    All the nutrients!!!! Love these types of bowl meals!
    I’m just crushing hard on all the cauli and brussels right now!

    Reply
  20. Gretchen | Gretchruns

    November 2, 2015 at 10:57 am

    Oh my gosh..this looks SO good. I have to try it..I just have to! Thank you for the food-spiration this morning!

    Reply
  21. Jess @hellotofit

    November 2, 2015 at 10:33 am

    Sam, this may be my favorite Buddha bowl so far! I love all of the ingredients you chose, and the peppery deliciousness of the arugula complements all of the toppings, I’m SURE of it. Happy Monday!

    Reply
  22. Dannii @ Hungry Healthy Happy

    November 2, 2015 at 7:53 am

    That dressing sounds really good! I make a lot of hummus, and always have loads of tahini left over that I don’t know what to do with it. I am going to make this next time I have tahini to use.

    Reply
  23. Susie @ SuzLyfe

    November 2, 2015 at 8:35 am

    This. Sounds. AH MAZING

    Reply
  24. rachel@ atheltic avocado

    November 2, 2015 at 8:20 am

    this could not get any better since its filled with all of my favorite foods! perfect lunch and dinner :)

    Reply

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Hi, I’m Sam! I make nourishing homemade meals on a budget that are gluten free and mostly dairy free. I’m a former CPA turned passionate home chef that is on a mission to make easy to follow healthy meals that fit on any lifestyle.
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