This Fall Nourish Buddha Bowl is filled with flavours of caramelised, crispy and crunchy veggies and is nourishing, hearty and healthy! It’s drizzled with a creamy harissa tahini dressing – making it SO GOOD!
This Fall Nourish Buddha Bowl was inspired by my love of fall flavours. So much so that I had to do a video on this bowl. The steps may look plenty but it breaks down simply. Everything goes into the oven, in different time intervals. So it’s minimal mess, and pretty simple to follow.
I 100% recommend watching the video below to see just how simple it is to follow. I was originally going to make a thanksgiving bowl, but this one came naturally and reflect foods I love to enjoy often. Brussels sprouts, tofu, chickpeas and crispy kale topped with a divine sauce? I mean – count me in. This makes this bowl fibre-rich, protein-filled, veggie-centric and so flavourful!
What is a Buddha Bowl?
You might be wondering – what’s a Buddha bowl? I’ve done a couple before on the blog, too by the way. A Buddha bowl is a bowl filled to the brim with nourishing, hearty and filling ingredients that taste absolutely divine when mixed together, complementing each other perfectly. They almost always contain a healthy mix of veggies and some sort of greens.
The best part of Buddha bowls are that they almost always feature a dressing or healthy sauce. Tahini is a true favourite of mine, and this harissa tahini dressing is a dream come true. It’s creamy, garlicky and dresses this bowl so well.
The entire Fall nourish buddha bowl works so well for meal prep. I love to make the ingredients separately so I can combine them in any quantity that I feel like, and store them in the fridge. They last the whole week. The only thing I would recommend making fresh would be the kale chips, when you’re about to eat them. I hope you enjoy this recipe friends!
Fall Nourish Buddha Bowl with Harissa Tahini Dressing (MEAL PREP)
This Fall Nourish Buddha Bowl is filled with flavours of caramelised, crispy and crunchy veggies and is nourishing, hearty and healthy! It’s drizzled with a creamy harissa tahini dressing - making it SO GOOD!
1 pound Brussels sprouts, ends trimmed and outer leaves removed
1 medium red onion, cut in wedges
1 large apple, cored and cubed
1 tablespoon olive oil
2 tablespoons maple syrup
1 teaspoon fine sea salt
¾ teaspoon ground black pepper
3-4 sprigs of thyme
Baked Tofu & Chickpeas
1 (15 ounce) can chickpeas, drained, rinsed and pat dry
1 (16 ounce) block tofu, pressed and cubed
1 tablespoon liquid aminos
2 tablespoon olive oils
2 teaspoons cornstarch
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoon paprikas
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 whole bunch of kale, stems removed, torn, rinsed and pat try
2 teaspoons olive oil
pinch of salt (add more after it's done to taste)
1/4 teaspoon ground black pepper
Harissa Tahini Dressing
1/4 cup tahini
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon harissa powder
¼ cup water
1 1/2 tablespoons lime juice
1/2 teaspoon garlic powder
Brussels Sprouts, Apples & Onions
Preheat the oven to 400°F/200°C. Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.
Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want). Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.
Bake for 35 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You'll want to watch it around the 30 minute mark that it doesn't burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt)
Baked Tofu & Chickpeas
Add the pressed and cubed tofu and chickpeas to a lined baking sheet, on opposite sides. OR, add them to separate bowls (whichever is easiest for you) before adding to the baking sheet. Watch the video below!
Sprinkle over all of the seasoning ingredients (the cornstarch, garlic powder, onion powder, paprika, sea salt and black pepper) EXCEPT the cornstarch and coat to combine.
Add the cornstarch to the tofu only, and coat to combine. Lay out the tofu so it isn't touching, and then lay out the chickpeas on the other side of the baking sheet. It's okay if this touches.
When the oven is at the 20 minute mark, add in this baking sheet and baked for 20 minutes, flipping the tofu at the 10 minute make and also stirring around the chickpeas at this time, then back into the oven for the final 10 minutes.
Add Kale to a separate lined baking sheet. Add the olive oil, sea salt and black pepper and massage into the kale. Spread the kale apart on the baking sheet.
Bake for the last 5-10 minutes in the oven alongside the rest of the vegetables.
Harissa Tahini Dressing & Put it All Together
Whisk all the ingredients together with a spoon. Drizzle over the bowls, or store in the fridge until needed.
Portion out the bowls as in the video, drizzle with some sauce, serve and enjoy!
When it comes to your kale chips, be sure to watch them carefully! Depending on the kale and how large you tear it, some may be done in 5 minutes, some in 10. I tested mine a few times and only once was a different type done before (about 8 minutes). Also be sure to under salt them. It’s better to add less salt than too much when it comes to kale chips. Remember they shrink up!
If you don’t know how to press tofu, you can find the instructions in this blog post: How to Cook Tofu 101