Rainbow Fall Harvest Buddha Bowl

This fall harvest buddha bowl with creamy tahini lemon dressing is not only colorful and delicious but also grounding and nourishing on a brisk fall (or winter) day. It's very easy to make with a variety of vegetables making it beautiful as well as super satisfying.⁠⠀
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The best part is that you can easily make enough for lunch the next day and picky eaters can choose which vegetables they want to create their own delicious bowl.⁠⠀
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INGREDIENTS:

Squash (butternut, delicata work well)
Turnips (2-3)
Red peppers (1-2)
Sweet potatoes (1-2)
Zucchini (one large or two small)
Broccoli (one large stalk chopped into bite size florets)
3-4 cups of spinach or kale
1 can of chicpeas (cooked)
Cooked brown or wild rice (about 1/4-1/2 cup cooked per serving)
Olive oil (2-3 Tbsp depending on how many vegetables you’re cooking)
salt & pepper to taste (1-2 tsp of each)
Optional: 1-2 Tbsp of your choice of dried spices such as Herbes de Provence or Whole Foods brand Chimichuri

Dressing ingredients:

1/4 cup tahini⁠⠀
Juice of one lemon⁠⠀
1 garlic clove, minced (could use powder)⁠⠀
1 T extra virgin olive oil⁠⠀
warm water (to achieve desired consistency)⁠⠀
salt & pepper, to taste⁠⠀

INSTRUCTIONS:

Pre-heat over to 425 degrees and line two pans with either parchment paper (less mess) or simply spray with an oil
While oven is heating (or in advance), clean and chop all of your vegetables into bite size pieces/cubes and then make the dressing (see below). You’ll want to make sure the vegetables are approximately the same size to ensure even cooking times
Spread your veggies on the pan in sections as some will cook faster than others (i.e don’t combine the peppers with the squash and sweet potatoes). I tend to roast two pans and put the potatoes and squash together and the broccoli, peppers, zucchinis on a separate pan as they will take less time.
Drizzle 1 Tbsp of the olive oil onto each pan of vegetables and then sprinkle the optional seasoning and salt & pepper. I use my hands to toss the oil and ensure the vegetables are covered and then sprinkle the seasoning on them and toss or use a spatula to combine. Roast for 20-40 minutes. The potatoes and squash will need 30-40 minutes and then other vegetables closer to 20 minutes. Check and stir the vegetables after 20 minutes.
While the vegetables are cooking clean the chicpeas (if using canned) and chop the spinach.
About 5-10 minutes before the vegetables are finished cooking, heat a medium size pan over medium heat. When pan is warm add olive oil until the pan is covered (1/2-1 Tbsp) and add spinach/kale and saute until just wilted. Transfer to a bowl.
Pour your chicpeas into the same frying pan you used to cook the greens and saute until slightly browned.
To make the dressing simply combine all ingredients into a small mason jar and shake until combined. Add more warm water or lemon to achieve desired consistency. I typically need to add more water the next time I use this dressing after being refrigerated.
To assemble your fall harvest buddha bowl place the rice in the bottom of your bowl followed by all of your vegetables, sautéed greens and chicpeas. Finally drizzle the dressing over your bowl, season with additional salt and pepper, if desired and enjoy!

NOTES:

This is an excellent meal to prep on a Sunday and you will be so excited to have this super yummy dish to eat when you don't have much time to cook.⁠⠀
Beets would also be great in this dish but take longer to roast. Suggest roasting in advance.
I use Seeds of Change rice/quinoa blend which is ready in 90 seconds in the microwave.⁠⠀
Recommend making enough for leftovers as this is such a yummy dish that you’ll want to eat the next day.

RAINBOW FALL HARVEST BUDDHA BOWL

Author: Stephanie Potter

Ingredients

Squash (butternut, delicata work well)
Turnips (2-3)
Red peppers (1-2)
Sweet potatoes (1-2)
Zucchini (one large or two small)
Broccoli (one large stalk chopped into bite size florets)
3-4 cups of spinach or kale
1 can of chicpeas (cooked)
Cooked brown or wild rice (about 1/4-1/2 cup cooked per serving)
Olive oil (2-3 Tbsp depending on how many vegetables you’re cooking)
salt & pepper to taste (1-2 tsp of each)
Optional: 1-2 Tbsp of your choice of dried spices such as Herbes de Provence or Whole Foods brand Chimichuri

Dressing ingredients

1/4 cup tahini⁠⠀
Juice of one lemon⁠⠀
1 garlic clove, minced (could use powder)⁠⠀
1 T extra virgin olive oil⁠⠀
warm water (to achieve desired consistency)⁠⠀
salt & pepper, to taste⁠⠀

Instructions

Pre-heat over to 425 degrees and line two pans with either parchment paper (less mess) or simply spray with an oil
While oven is heating (or in advance), clean and chop all of your vegetables into bite size pieces/cubes and then make the dressing (see below). You’ll want to make sure the vegetables are approximately the same size to ensure even cooking times
Spread your veggies on the pan in sections as some will cook faster than others (i.e don’t combine the peppers with the squash and sweet potatoes). I tend to roast two pans and put the potatoes and squash together and the broccoli, peppers, zucchinis on a separate pan as they will take less time.
Drizzle 1 Tbsp of the olive oil onto each pan of vegetables and then sprinkle the optional seasoning and salt & pepper. I use my hands to toss the oil and ensure the vegetables are covered and then sprinkle the seasoning on them and toss or use a spatula to combine. Roast for 20-40 minutes. The potatoes and squash will need 30-40 minutes and then other vegetables closer to 20 minutes. Check and stir the vegetables after 20 minutes.
While the vegetables are cooking clean the chicpeas (if using canned) and chop the spinach.
About 5-10 minutes before the vegetables are finished cooking, heat a medium size pan over medium heat. When pan is warm add olive oil until the pan is covered (1/2-1 Tbsp) and add spinach/kale and saute until just wilted. Transfer to a bowl.
Pour your chicpeas into the same frying pan you used to cook the greens and saute until slightly browned.
To make the dressing simply combine all ingredients into a small mason jar and shake until combined. Add more warm water or lemon to achieve desired consistency. I typically need to add more water the next time I use this dressing after being refrigerated.
To assemble your fall harvest buddha bowl place the rice in the bottom of your bowl followed by all of your vegetables, sautéed greens and chicpeas. Finally drizzle the dressing over your bowl, season with additional salt and pepper, if desired and enjoy!

Notes

This is an excellent meal to prep on a Sunday and you will be so excited to have this super yummy dish to eat when you don't have much time to cook.⁠⠀
Beets would also be great in this dish but take longer to roast. Suggest roasting in advance.
I use Seeds of Change rice/quinoa blend which is ready in 90 seconds in the microwave.⁠⠀
Recommend making enough for leftovers as this is such a yummy dish that you’ll want to eat the next day.