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.
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!
Interested in learning how? I am putting together weekly meal plans with grocery lists that will include instructions on how to get the most bang out of your buck as well as save you some real time in the kitchen as part of the PancakeWarriors Fitness program. If you are interested, make sure to pre-enroll to get our grand opening once in a life-time deal. Never again will my prices be this low – just sayin!
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. 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.This Fall Buddha Bowl with Maple Tahini Dressing will have you craving vegetables #vegan #meatlessmonday… Click To Tweet
- 1-2 bags organic arugula
- 2 cups cauliflower rice
- 2 cups butternut squash
- 1 apple, sliced thin
- 4 roasted red peppers (from a jar), chopped
- 1 cup chickpeas
- 10-15 Brussels sprouts, thinly sliced
- 4 tbs. hemp hearts
- ¼ 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)
- 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 instructionsin 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 ¼ 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.
What about you?
- Do you meal prep?
- What are your favorite fall vegetables?
- Do you make your own dressing?