Sweet Potato, Squash and Kale Buddha Bowl
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!
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.
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.
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.
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.
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.
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 Instagram, Twitter, Facebook or in the comments – I'd love to see what you come up with!
I love my Vitamix for whipping up this tasty dressing!
I like this brand of tahini.
Grab some Glass meal prep bowls if you plan on packing these bowls up for lunch!
Sweet Potato, Squash and Kale Buddha Bowl
Ingredients
- 2-3 tbsp olive oil
- 1 sweet potato sliced
- 1 acorn squash
- 1 head of kale
- 3 Portobello mushrooms sliced
- 4 beets sliced
- 1 small red onion sliced
Optional toppings
- sesame seeds
- pumpkin seeds
- Coconut chips
Roasted Chili Lime Chickpeas
- 1 can chickpeas drained, rinsed and dried
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp chili powder
- 3/4 tsp garlic salt
- 1/2 tsp pepper
Cilantro Tahini Dressing
- ¼ cup tahini
- 2 tbsp water
- 1 tsp lemon juice
- ½ cup chopped cilantro or parsley
- 1 clove garlic minced
- 1/2 tsp salt
Instructions
- 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.
- 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).
- While veggies are roasting, make the dressing in a food processor, Magic Bullet or blender (I LOVE my Vitamix!)
- Once everything has finished cooking, toss all together in a large bowl. Drizzle with dressing and serve immediately.
Chelsea @ Chelsea's Healthy Kitchen says
Yessss I love all the fall veg in this! Plus roasted chickpeas and tahini sauce? Basically my ideal bowl right here.
Taylor Stinson says
Thanks so much Chelsea 🙂
Joy says
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.
Taylor Stinson says
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 🙂
Rowena says
The print link on this recipe doesn’t work, it goes to #404
Taylor Stinson says
Oh no! I’m sorry about this Rowena – I’m going to look into it today. Thanks for bringing this to my attention!
Taylor Stinson says
Okay, I have an update for you! 🙂 The link now works! Thanks again for letting me know so I could fix it!
VirtuDiaries says
Also tried printing this just today and not working for me. Gremlins.
Sonia says
This dish tastes wonderful. The recipe relies too much on guesswork though (it doesn’t specify whether or not to peel the squash or how thickly or thinly to make slices of the various vegetables for example), which may explain the seriously undercooked beets. Also, I know I am a slow chopper but I don’t know how anyone could prep all these vegetables and chickpeas and a sauce in 15 minutes. Despite this need for some tweaking, it is indeed a very tasty recipe.
Taylor Stinson says
Hi Sonia – I’m so glad you liked it! I will have to take your recipe notes into account for the future. Looking back I can say that it would definitely take you longer than 15 minutes to prep the veggies, and I did cut the veggies into smaller pieces. I’m going to update the recipe to recommend smaller cuts now. Thanks again for your feedback and for letting me know how it turned out 🙂
Terri Hayes says
DO you have a recipe for the cilantro tahini dressing?
Taylor Stinson says
So sorry Terri – it was listed there but there wasn’t a clear heading to differentiate it from the rest of the ingredient list (looks like an error with my recipe plugin). I have updated it so it’s easier to see 🙂
Austin says
My husband and I are SO EXCITED to make this recipe tonight. My husband is a picky eater and doesn’t always feel right after eating meat so we have recently switched to being vegetarians ( I try my best but still have the occasional craving for a steak since I’m pregnant and just can’t help myself!) If we can do an all vegan meal, we love that too! This looks amazing. I couldn’t find tahini at my local store ( we live in the middle of nowhere in the mountains) so I took the rest of a jar of dry roasted peanuts that were lightly salted and food processed them with a little bit of sesame oil until it creamed together and I’m hoping that will suffice as a good substitute! Roasting up my chickpeas now, so excited and can’t wait to try it all together!!
Taylor Stinson says
Hey Austin! I hope you loved these bowls, I’m so happy to hear how excited you are to try them!!! They’re so filling and wholesome. Good call on the peanuts – for future reference almond, cashew, sunflower or natural peanut butter would probably work as well in place of the tahini 🙂
Brandi Parsons says
I love almost any and every vegetable, with the exception of mushrooms… Most of the time I just omit the mushrooms from the recipes, but today I’ve finally decided to ask, what can I replace them with??
Taylor Stinson says
Hey Brandi…I don’t know that you necessarily need to! There are a ton of veggies in these bowls. If you wanted another veggie option I would definitely suggest bell peppers or zucchini 🙂
Brandi Parsons says
My daughter and I made this tonight for our quite large family, most of whom are meat eaters, so to help fill then we added brown rice and quinoa.. This was AMAZING!!! Even the most pickiest of the eaters from the bunch was full of compliments!! Will be a much saved recipe in our books!!
Taylor Stinson says
I’m so happy that you all liked it Brandi!!! Love the addition of the quinoa, good for extra protein! Thanks so much for sharing with me <3
Christine says
This recipe looks delicious! I am planning on meal preparing it for lunch this week, do you have any recommendations for the best way to store it? Just mix everything together and divide it and store and then reheat when ready?
Taylor Stinson says
Thanks so much Christine!!! I would just mix everything together and then store in some glass/plastic containers. You can reheat when ready or eat cold 🙂