Name: Fall Buddha Bowl with Maple Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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; 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)

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!

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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:

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

Carbohydrates

Fiber

Sugar

Protein

Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.

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Elaine

Wednesday 11th of November 2015

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

Karly

Monday 9th of November 2015

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

Amy J

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 :-)

KC the Kitchen Chopper

Friday 6th of November 2015

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.

Theresa @DearCreatives

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