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Fall Vegan Buddha Bowl


  • Author: Ingrid DeHart
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x

Description

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.


Ingredients

Scale

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

  • 23 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)
  • 36 Tablespoons warm water (to thin)

Instructions

  1. Heat the oven to 425° Fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from the oven and while the chickpeas are still warm, toss with garlic powder and cumin. Set aside.
  6. 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.
  7. Arrange the onion wedges on the other side of the baking sheet, drizzle with oil.
  8. 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.
  9. Saute the Cabbage: While the delicata squash is roasting make the cabbage.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Bake for 4-5 minutes, until the kale is wilted. Remove from the oven.
  15. 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.
  16. To serve: Divide vegetables between 2 serving bowls, keeping them separate and top with chickpeas and tahini sauce.
  17. 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.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Roast, Saute
  • Cuisine: Paleo, Vegan, Vegetarian, Gluten Free, Dairy Free

Keywords: vegan buddha bowl, fall buddha bowl, fall vegetables, vegetarian buddha bowl