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.
Fall Buddha Bowl with Maple Tahini Dressing
Amount Per Serving
Calories 408Calories from Fat 144
% Daily Value*
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.