Recipes/ Salad & Grain Bowls/ Vegetarian

Sweet Potato, Squash and Kale Buddha Bowl

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This Sweet 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!

Sweet Potato, Squash and Kale Buddha Bowl

This Sweet 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.

Sweet Potato, Squash and Kale Buddha Bowl

And yes, it’s 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.

Sweet Potato, Squash and Kale Buddha Bowl

I almost never enjoy squash at any other time of year other than fall. I love ’em stuffed, roasted, as a ravioli filling, pureed in soups, pasta sauces and infused into other dishes…It’s such a versatile vegetable and adds such a lovely, earthy flavour that just reminds me of crunchy, colourful leaves and plaid and cozy cardigans.

Oh fall food, how I love you.

Sweet Potato, Squash and Kale Buddha Bowl

So, it’s only natural that for the billionth time this year I included my fave fall veg in this recipe.

I must confess that this Kale Buddha Bowl is kind of a rip off of a really popular kale and quinoa bowl I posted last year, using the same tahini-lemon-cilantro dressing. This with some warm, almost-crispy kale and all these root vegetables is just absolute heaven.

Sweet Potato, Squash and Kale Buddha Bowl

Add a little sliced avocado and some crispy chili-lime chickpeas and you’re pretty much all set.

Okay, we might be forgetting the red wine here.

Now this is healthy fall comfort food for your next Netflix and chill.

Sweet Potato, Squash and Kale Buddha Bowl

Will you be making this Sweet Potato, Squash and Kale Buddha Bowl? If you try any of my recipes be sure to let me know on InstagramTwitterFacebook or in the comments – I’d love to see what you come up with!

Print Recipe
Sweet Potato, Squash and Kale Buddha Bowl Yum
Sweet Potato, Squash and Kale Buddha Bowl
Votes: 3
Rating: 5
You:
Rate this recipe!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bowls
Ingredients
Roasted Chili Lime Chickpeas
Prep Time 15 minutes
Cook Time 30 minutes
Servings
bowls
Ingredients
Roasted Chili Lime Chickpeas
Sweet Potato, Squash and Kale Buddha Bowl
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400. Toss chickpeas with olive oil and seasonings, then spread out on a parchment-lined baking sheet. Bake for 30 min, removing from oven and tossing every 10 min.
  2. Meanwhile, prepare other veggies, tossing in olive oil and placing on separate baking sheets. I paired the sweet potatoes on the same sheet as the squash and cooked for 20 min, and the beets with the mushrooms for 15 min. Finally, I roasted the kale and red onion last because they take the least amount of time to cook (about 7-8 min).
  3. While veggies are roasting, make the dressing in a food processor, Magic Bullet or blender (I LOVE my Vitamix!)
  4. Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.

Sweet Potato, Squash and Kale Buddha Bowl

Find me knee-deep in a bowl full of this!

 

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7 Comments

  • Reply
    Chelsea @ Chelsea's Healthy Kitchen
    October 19, 2016 at 20:42

    Yessss I love all the fall veg in this! Plus roasted chickpeas and tahini sauce? Basically my ideal bowl right here.

    • Reply
      Taylor Stinson
      October 25, 2016 at 18:01

      Thanks so much Chelsea 🙂

  • Reply
    Joy
    December 4, 2016 at 23:29

    Layers of flavors and textures! I love love loved this. I felt full and satisfied without that heavy feeling. Super clean eating. I didn’t do the avocado or mushrooms and I didn’t feel it was missing a thing.

    • Reply
      Taylor Stinson
      December 5, 2016 at 13:57

      I’m so happy you liked it Joy!!! Yeah there are a lot of veggies in here – it doesn’t matter if you leave a couple out hahah. Thanks for coming back and sharing with me 🙂

  • Reply
    Rowena
    January 21, 2017 at 22:02

    The print link on this recipe doesn’t work, it goes to #404

    • Reply
      Taylor Stinson
      January 23, 2017 at 12:01

      Oh no! I’m sorry about this Rowena – I’m going to look into it today. Thanks for bringing this to my attention!

    • Reply
      Taylor Stinson
      January 23, 2017 at 12:25

      Okay, I have an update for you! 🙂 The link now works! Thanks again for letting me know so I could fix it!

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