Fall Nourish Buddha Bowl (All on A Sheet Pan!)

By Jessica Hylton - - Updated

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!

Top down view of a buddha bowl, drizzled with creamy sauce.

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!

Top down view of sliced onions, brussels spouts, pecans and seasoning on a wooden board.

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!

Top down shot of a nourish buddha bowl next to a gold fork.

Overhead shot of a buddha bowl on a striped cloth.

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!
by: Jessica in the Kitchen
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 servings
Course Dinner, Lunch
Cuisine American

Brussels Sprouts, Apples & Onions

  • 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

Kale Chips

  • 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 (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.

Kale Chips

  • 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!
Pressing Tofu
If you don’t know how to press tofu, you can find the instructions in this blog post: How to Cook Tofu 101


Calories: 616kcal | Carbohydrates: 68g | Protein: 29g | Fat: 29g | Saturated Fat: 4g | Sodium: 1701mg | Potassium: 1113mg | Fiber: 16g | Sugar: 20g | Vitamin A: 4368IU | Vitamin C: 149mg | Calcium: 336mg | Iron: 8mg
by Jessica

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Recipe Rating


  1. Casey says:

    Planning to try the Fall Buddha bowl but would like an idea of what to use in place of chickpeas – can you give me another choice? Not a great fan of chickpeas but will give your chickpea coconut curry a try at a later date. Thanks for your wonderful, realistic blog!

    • Gavin | Jessica in the Kitchen says:

      Hi Casey, thank you so much. A good substitution for chickpeas may be white beans, edamame or blackens. I hope this helps!

  2. Heather McCarter says:

    This is on my weekly rotation!! Soo good! I add fresh lemon juice (1/2 lemon) to the tahini dressing which adds even more flavor.

    • Gavin | Jessica in the Kitchen says:

      Hi Heather! Thank you so much! We’re so glad you like it. That sounds like a great addition!

  3. Aimee B says:

    5 stars
    So delicious! Quick prep time and easy clean up. The maple syrup brussel sprouts were amazing – they would make a great side dish on their own too 🙂

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Aimee! Thank you so much for reading and leaving such a nice comment!

  4. pjcamp says:

    Sprinkle the corn starch except for the cornstarch?

    • Gavin | Jessica in the Kitchen says:

      Thanks for reading the recipe! I edited it to make it less confusing. I hope this helps.

  5. Taylor says:

    5 stars
    This was a great recipe! I left out the onions due to personal preference. This was easy to make, delicious, and perfect for fall! I will definitely be making it again.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe, Taylor! Thank you so much for reading and leaving such a nice comment!

  6. Kelly says:

    5 stars
    This is an amazing fall recipe!! The flavors of each component are delicious and complement each other well. Also, if you follow the recipe steps as written, you can prep each part just in time for when it goes in the oven 🙂

    • Gavin | Jessica in the Kitchen says:

      Awesome thank you so much for this sweet review Kelly! We’re so happy that you like it!

  7. Kate says:

    5 stars
    Amazing mix of flavours and textures and the tahini dressing is so tasty. Bonus: totally converted my finicky 9yo son to a kale chip fan. So double win.

    • Gavin | Jessica in the Kitchen says:

      We love to see reviews like this, we’re so happy that you and your 9 yo love this recipe! Thank you so much for reading and leaving such a nice comment!

  8. Lauren says:

    5 stars
    Yuuuuuum, Brussels sprouts and maple syrup were made for each other. I meal prepped this for the week, but I subbed in a vegan(ish) honey mustard sauce because I’m not a huge fan of tahini. The salty, sweet, and savory flavors are kind of addicting. I had to physically stop myself from eating all delicious, carmelized sprouts. Maybe I’ll add more next time!

    • Gavin | Jessica in the Kitchen says:

      HAHA. We’re so happy that you enjoyed this recipe Lauren! Thank you so much for reading and leaving such a nice comment!

  9. Suzanne says:

    This looks so good! Do you use this dressing in any other recipes?

  10. Vanessa says:

    Thanks for sharing! Does the dressing keep long?

    • Gavin | Jessica in the Kitchen says:

      Thanks for reading Vanessa! It keeps for about 3-5 days safely. I hope this helps!

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