Sweet Potato, Squash and Kale Buddha Bowl

ThisSweet Potato, Squash and Kale Buddha Bowl is a delicious way to enjoy roasted fall root vegetables just add some cilantro-tahini dressing and crispy chili-lime chickpeas and you're set! Jump to Recipe

Ingredients in Kale Buddha Bowls

ThisSweet Potato, Squash and Kale Buddha Bowl is a delicious way to get all your fall veggies in one bowl. I mean, I don't know about you but I am OBSESSED with root vegetables. Once fall rolls around each year, I can't get enough roasted beets, carrots, squash and brussels sprouts.

Maybe there's something about the taste of an irresistibly sweet roasted root vegetable scramble, or maybe it's just the veggie fiend in me.

Either way, you're gonna fall in love with this bowl. Here's what you need to make it:

• sweet potato
• acorn squash
• portobello mushrooms
• beet
• red onion
• kale
• chickpeas & spices
• Cilantro Tahini Dressing

How to makeKale Buddha Bowls

Yes, this recipe pretty much perfect for any and all kinds of food restrictions and diets. This thing is vegan, gluten-free, high-fibre, low-calorie, filled with lots of good fats

And SQUASH.Lots of squash. Here's how to make these buddha bowls.

1. Toss chickpeas with olive oil and seasonings, then roast for 20 min, tossing halfway through.
2. Meanwhile, prepare other veggies, tossing all (except for kale) in olive oil and a pinch of salt, and placing on a baking sheet lined with parchment. Roast for 30 minutes.
3. In the last 5 minutes of cook time, add the kale this way you won't overcook it.
4. While the veggies are roasting, make the dressing using a food processor or blender.
5. Once everything has finished cooking, toss all together in a large bowl then drizzle with dressing and optional toppings. Enjoy!

Making the tahini sauce

This tahini sauce will last up to 5 days in the fridge you're going to want to use it on everything! Here's what you need to make it:

• cup tahini
• 2 tbsp water
• 1 tbsp lemon juice
• cup chopped cilantro or parsley (cilantro is my fave)
• 1 clove garlic minced
• 1/4 tsp salt

Blend it all up together in whatever appliance suits you best, and you've got dressing for days!

Making the crispy chickpeas

These chickpeas are the perfect snack, so consider making them another time just for snacking purposes! You can also make them up to 2 days in advance for these bowls. Here's what you need:

• chickpeas
• olive oil
• lime juice
• chili powder
• garlic powder
• salt

Roast them for 20-30 minutes and you're golden! You can roast for more if you'd really like a crunch to them.

Ingredient substitutions

Chickpeas You can boil and cook some lentils ahead of time for this recipe instead of the chickpeas, or even use tofu if you'd like to add a protein source but keep it vegetarian. You can also use chicken, shrimp or steak if you're a meat eater.

Veggies In terms of veggies, you can pretty much use whatever you'd like! Some great suggestions for sub ins include cauliflower, bell pepper or any root vegetable like carrots, parsnips, turnips, butternut squash and more.

Sauce In place of the tahini, you can use sunflower butter, cashew butter or almond butter. Tahini is basically sesame seed butter so finding a neutral-flavoured nut or seed butter is key. I do not recommend peanut butter. You can also try lime juice or rice vinegar instead of lemon juice, and you can use any fresh herbs that you'd like or just leave out the fresh herbs altogether.

Storing and reheating

You can store the leftovers of this recipe up to 5 days in the fridge. I'd recommend storing the chickpeas separately to help them retain their crunch and not get soggy, and you should also store the dressing separately so it doesn't make the veggies soggy and you can easily reheat the bowls before adding the dressing.

Reheating on a sheet pan in the oven to completely revive this recipe as new, or microwave for 1-2 minutes until warm, then add your dressing.

Freezing components of this recipe

You can't freeze these buddha bowls per se, but you can freeze the chickpeas after they have been baked, and you can freeze the cooked sweet potato and squash. It doesn't necessarily make sense to me to do any freezing, but these are the options you have if you'd like to make components ahead of time.

More buddha bowl recipes

• Kale and quinoa bowls
• Sheet pan buddha bowls
• Summer buddha bowls

Meal prep tools for this recipe

• Grab someglass meal prep bowlsif you plan on turning thisrecipe into your weekly lunches.
• I love my Vitamix for whipping up this tasty dressing!
• I like this brand of tahini.

Meal prep challenge

If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! It's basically a free course that will teach you how to meal prep and cook healthy meals at home with some PDF bonus materials. Sign up for free below:

*Nutrition info does not include optional toppings

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