Fall Vegan Buddha Bowl
Recipe Key
This Fall Vegan Buddha Bowl is full of roasted delicata squash, tender kale, caramelized cabbage and crispy chickpeas, drizzled with a nutty, savory Miso Tahini Dressing. It’s a super healthy immune boosting, gut supporting meal with an assortment of tastes and textures highlighting delicious fall produce.
This recipe came about because I wanted a really healthy dish with lots of vegetables and great taste that was super satisfying and kept me full. I also didn’t want too many carbs. This recipe is all of that. I love it!
In This Post Everything You Need: Table of Contents
Nutritional Benefits
As the weather turns colder it’s to good support our immune system with lots of nutrient dense vegetables that are full of fiber, vitamins and antioxidants.
Cabbage and kale are bitter vegetables that help improve insulin sensitivity and reduce blood sugar levels, which means less inflammation. You can watch this video to find out more. Cabbage and kale are cruciferous vegetables high in nutrients and good for a healthy digestive system.
Delicata squash and other winter squash are a good source of Vitamin A due to their orange color! Also high in fiber, Vitamin C and several B vitamins. Read more about the Health Benefits of Winter Squash.
Chickpeas are high in fiber, protein, and healthy carbs. They help control blood sugar, manage weight, and support heart and gut health.
Why I Love This Fall Vegan Buddha Bowl
This delicious protein packed Vegan Buddha bowl is colorful and tasty. It’s grain and gluten free, full of sweet and savory fall vegetables that nourish our body, mind and spirit. The crispy seasoned chickpeas are packed with healthy vegan protein. It’s a deeply satisfying dish.
This Buddha bowl is everything powerful immune boosting, gut supporting eating should be:
- nutritious and delicious
- lots of flavor
- multi-textured
- fuels the growth of healthy gut bacteria
- full of vegan protein
- satisfying and filling
- colorful
- immunity boosting
- packed with fiber
- loaded with antioxidants
What’s a Buddha bowl?
The idea of a Buddha bowl is originates from the story of Buddha waking up each morning carrying his food bowl to fill with whatever bits of food local villagers would offer him as he traveled throughout his day. It’s a tradition practiced today by the monks in Southeast Asia.
Essentially it’s a one-bowl meal containing small portions of several types of plant-based ingredients that are usually served in a bowl with a sauce to bring it all together. It usually contains lots of vegetables and can include grains, beans or nuts for added protein. It’s about creating a balanced meal in a bowl.
Ingredients
This Buddha bowl is nutritious and satisfying with colorful vegetables, assorted textures and flavors. It’s made in different parts. This is what you need for each part:
Roasted Vegetables
- delicata squash or butternut squash, acorn squash, or sweet potatoes
- red onion or yellow onion
- baby kale or regular kale
- sea salt and pepper
- olive oil or avocado oil
Crispy Chickpeas
- canned chickpeas
- cumin
- garlic powder
- olive oil or avocado
- sea salt and pepper
Sauteed Cabbage
- cabbage, green or red
- rice vinegar
- gluten free tamari
- toasted sesame oil
- olive oil or avocado oil
Buddha Bowl Dressing
This is a simple dressing made in one bowl and no chopping required.
I use a miso tahini dressing. I love the rich umami taste of miso. It’s also full of probiotics. But you may not have miso as part of your regular pantry, no problem, the sauce is delicious even without the miso. This is what you need:
- tahini
- maple syrup
- rice vinegar or lemon juice or apple cider vinegar they all taste great
- garlic powder
- yellow miso (optional)
How To Make – Step By Step
It all starts by roasting your vegetables and chickpeas in the oven. While those are cooking, you’re going to sauté your cabbage until tender and caramelized, then whisk up your Miso Tahini Sauce.
All that’s left is to put it all together and enjoy!
Even though the vegetables are cooked separately from the chickpeas, and the cabbage is sauteed, if you follow my directions it’s not that hard. These are the basic guidelines, exact directions are in the recipe card below.
Step 1: Roast the Chickpeas
- Toss the chickpeas with olive oil and salt. Roast them on a parchment lined sheet pan.
- Roast, shaking the pan a few times during cooking for 20 to 30 minutes.or until golden brown and crisp. Time will vary with different ovens.
- Remove from the oven and while the chickpeas are still warm, toss with garlic powder and cumin. Set aside.
Note: For this recipe you’ll need 2 sheet pans but if you only have one you can saute the chickpeas in a pan or cook in an air fryer (directions below).
Step 2: Roast the Squash and Onions
- While the chickpeas are cooking you’re going to roast the delicata squash and onions on a bare sheet pan. Arrange the delicata squash on one side of a bare baking sheet. Drizzle a bit of oil, making sure the squash is well coated. Sprinkle with salt and pepper.
- Arrange the onion wedges on the other side of the baking sheet, drizzle with oil.
- Roast for 10 minutes. Take it out of the oven and turn the squash slices over and continue to roast for another 10 minutes or until the squash is lightly brown and tender. The onions don’t need to get turned unless they are getting too brown.
Step 3: Saute the Cabbage
- While the delicata squash is roasting make the cabbage.
- Saute the cabbage in olive oil for 10-15 minutes. Leaving the cabbage undisturbed for a minute or two will allow it to develop brown caramelized bits with lots of flavor.
- Once done, stir in the rice vinegar, tamari and sesame oil. Turn off the heat.
Step 4 : Roast the Kale
- Once the delicata squash is just about done,(after about 20 minutes) spread kale over the onions (but not the squash) and mix with the onions gently. The onions and kale mixed together tastes fabulous.
- Bake for 4-5 minutes, until the kale is wilted. Remove from the oven.
Step 5: Make the Miso Tahini Dressing
In a measuring cup or small bowl, add tahini, maple syrup and tamari, and garlic powder. If using miso, in a small bowl dissolve the miso in 1-2 tablespoons of hot water to thin, using a fork to combine. Add to tahini mixture. Add water to the tahini until a pourable sauce is formed. Set aside.
Step 6: Assemble the Buddha Bowl
Divide vegetables between 2 serving bowls, keeping them separate and top with chickpeas and tahini sauce. Enjoy and notice how nourished and grounded you feel, especially your belly!
This Buddha bowl can be served with your favorite grain if you want additional carbohydrates.
Storing
This dish tastes best when it’s eaten freshly made and served warm or at room temperature.
But you can prepare it ahead of time to take to work or serve later.
For Meal Prep: Make all the components as written and store in separate containers for up to 3 days. When ready to eat, simply heat up and assemble the bowls. Top with dressing.
In Conclusion: As I was perfecting this recipe I made it many times. Since I don’t eat many beans I also made it with leftover chicken. It’s so good now I’m craving it again. It’s a super healthy, immune boosting, gut supporting meal that’s savory and deeply satisfying with an assortment of tastes and textures. Enjoy it this fall and all winter long.
If you like this recipe, try these other nourishing dishes :
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PrintFall Vegan Buddha Bowl
This Fall Vegan Buddha Bowl is full of roasted delicata squash, tender kale, caramelized cabbage and crispy chickpeas, drizzled with a nutty, savory Miso Tahini Dressing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 2–3 servings 1x
- Category: Main Dish
- Method: Roast, Saute
- Cuisine: Paleo, Vegan, Vegetarian, Gluten Free, Dairy Free
Ingredients
Chickpeas
- 1 (15-ounce) can chickpeas (drained, rinsed and rubbed dry)
- 1 Tablespoon olive oil or avocado oil
- 1/2 teaspoon Celtic sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
Roasted Vegetables
- 2–3 Tablespoons olive, melted coconut, or avocado oil,
- 1 medium delicata squash cut in half lengthwise, seeds removed and sliced into 1/4” pieces
- 1 sliced medium red onion (sliced into wedges)
- 6 cups baby kale, coarsely chopped or regular kale, stems removed and chopped
- Celtic sea salt and pepper
Sauteed Cabbage
- 1/2 small head of cabbage, core removed, thinly sliced, about 4 cups
- 1 Tablespoon olive or avocado oil
- 1/2 teaspoon Celtic salt
- 1/4 teaspoon pepper
- 1 Tablespoon rice vinegar
- 1/2 Tablespoon gluten free tamari
- 1/2 teaspoon toasted sesame oil
Miso Tahini Dressing
- 1/4 cup tahini
- 1 Tablespoon maple syrup
- 2 Tablespoons rice vinegar, or lemon juice, or apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 Tablespoon yellow miso (optional)
- 3–6 Tablespoons warm water (to thin)
Instructions
- Heat the oven to 425° Fahrenheit.
- Prepare the chickpeas: Drain and rinse them. Spread the chickpeas on a kitchen towel and rub them dry. Remove any loose skins* If you want to remove all the skins see note below.
- Transfer the chickpeas to baking sheet lined with parchment.Toss them with a drizzle of olive oil and a generous pinch of salt. If you only have 1 baking sheet make the chickpeas in a pan or air fryer. (see directions below). You need the baking sheet for the vegetables.
- Roast, shaking the pan a few times during cooking for 20 to 30 minutes or until golden brown and crisp. Time will vary with different ovens.
- Remove from the oven and while the chickpeas are still warm, toss with garlic powder and cumin. Set aside.
- Roast the squash and onions: While the chickpeas are cooking, arrange the delicata squash on one side of a bare baking sheet. Drizzle a bit of oil, making sure the squash is well coated. Sprinkle with salt and pepper.
- Arrange the onion wedges on the other side of the baking sheet, drizzle with oil.
- Roast for 10 minutes. Take it out of the oven and turn the squash slices over. Continue to roast for another 10 minutes or until the squash is lightly brown and tender. The onions don’t need to get turned unless they are getting too brown.
- Saute the Cabbage: While the delicata squash is roasting make the cabbage.
- Cut the cabbage into quarters from its top down through its core. Cut away the core then place the cut-side down on your cutting board and slice it as thinly as possible so that you have fine ribbons. Discard the core.
- Heat a large saute pan over medium-high heat. Add olive oil, cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Leaving cabbage undisturbed for a minute or two as you go will allow it to develop brown caramelized bits with lots of flavor.
- Once done, stir in the rice vinegar, tamari and sesame oil. Turn off the heat.Taste and add a bit of additional salt and pepper if you like.
- Roast the Kale: Once the delicata squash is just about done,(after about 20 minutes) spread kale over the onions (but not the squash) and mix with the onions gently. Drizzle kale with a touch more oil and season with a pinch each of salt and pepper.
- Bake for 4-5 minutes, until the kale is wilted. Remove from the oven.
- Make Miso Tahini Dressing: In a measuring cup or small bowl, add tahini, maple syrup, tamari, and garlic powder. If using miso, in a small bowl dissolve the miso in 1-2 tablespoons of hot water to thin, using a fork to combine. Add to tahini mixture. Add water to the tahini until a pourable sauce is formed. Set aside.
- To serve: Divide vegetables between 2 serving bowls, keeping them separate and top with chickpeas and tahini sauce.
- Best when fresh, though leftovers will keep for a few days in the fridge (see above for storage instructions).
Notes
Instead of chickpeas the dish can be made with leftover chicken or plain chickpeas.
If you want to remove all the skins from the chickpeas, put them into a bowl of cold water. Rub between your hands… and the skins will float to the top. Skim them off with a small strainer or large spoon. Repeat if necessary to get most of the skins off.
Cooking Chickpeas Stovetop: Heat a heavy skillet over medium-high heat. Add a Tablespoon of oil. Add chickpeas and cook, shaking the pan every few minutes for 8 to 10 minutes total. Raise heat if they’re not brown, lower heat if they’r browning too fast. Once done remove from the heat and top with spices. Transfer chickpeas to bowl.
Cooking Chickpeas in Air Fryer: Preheat an air fryer to 375°F. Spread chickpeas out in the basket and cook, shaking the basket occasionally, for 12 to 16 minutes until crispy. Transfer to a bowl. Toss with 1 tablespoon olive oil and spices.