Weeknight dinner, coming up! This Winter Buddha Bowl is packed with seasonal favorites: roasted butternut squash, brussels sprouts, tofu, carrots, farro and a maple mustard tahini dressing.
You know I love a good buddha bowl. My peanut tofu buddha bowl is one of my absolute favorite recipes and they are an easy way to eat with the seasons. For example, my sweet potato buddha bowl and squash tahini bowls are two of my favorite fall vegan bowl recipes.
This Winter buddha bowl version is packed with seasonal favorites, like roasted butternut squash, brussels sprouts, tofu, carrots, hearty farro and a drinkable maple mustard tahini dressing.
If you haven’t roasted vegetables before, they are one of my favorite ways to enjoy vegetables. Roasting brings out the natural sweetness of the squash– it’s almost candy like. It’s hard for me not to eat the entire pan as I prep this recipe! Yes, it’s that good!
Like most bowl recipes, this one is incredibly customizable to what you have on hand. At the bare minimum, you’ll need:
For this winter buddha bowl version, I’m using roasted butternut squash, carrots and brussels sprouts along with protein rich tofu.
Farro is my favorite whole grain, and it’s especially lovely in this buddha bowl recipe. It’s nutty, chewy and the basis for some of my favorite farro salad recipes and of course, my farro bean soup. If you want a gluten-free version, then wild rice, quinoa millet or brown rice would work.
In place of the roasted butternut squash, other roasted veggies like broccoli or cauliflower florets, sweet potatoes and beets will also work. Any hearty vegetable is a good choice in this recipe.
This recipe is really a bowl recipe, but you can also make it more of a salad by adding in leafy greens like arugula or chopped kale.
Roasted tofu is my favorite protein option for this recipe, but other protein options will also work like tempeh, white beans or chickpeas.
Lastly, if you want some more crunch, then I recommend adding in some nuts on top or even some pumpkin seeds. That’s really the beauty of a bowl recipe like this one, incredibly customizable!
Once you make this maple tahini dressing, you’ll want to make it over and over again. Not just for this Winter buddha bowl recipe, but really– for any salad. It’s creamy and sweet.
If you are new to working with tahini, then know that it will likely stiffen as you start to stir it. This is totally normal, just continue to whisk the dressing until it thins. The dressing should be pourable, but if it’s too thick then you’ll want to thin it with a little more water.
I love the lemon juice in this tahini dressing recipe, but you can also use apple cider vinegar if you’d like.
Season to taste, then drizzle over the roasted vegetables, tofu and farro. Yum! So incredibly good, I hope you try this one soon.
If you try this recipe, make sure to come back to rate it and leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day!
PrintWeeknight dinner, coming up! This Winter Buddha Bowl is packed with seasonal favorites: roasted butternut squash, brussels sprouts, tofu, carrots, farro and a maple mustard tahini dressing.
For the Winter Buddha Bowl:
For the Maple Mustard Tahini Dressing:
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(3 comments) leave a comment
I am trying to eat more plant based and stumbled on this recipe. It was awesome! I accidentally used only half the tofu and it was still a filling meal. I also used poultry seasoning, rather than the separate herbs. I will definitely be making this again!
★★★★★
Hi Heather, so glad to hear. Thanks for the comment, appreciate it! If you like peanut sauce– then I def recommend my peanut tofu buddha bowl next: https://www.delishknowledge.com/peanut-tofu-buddha-bowl/
i’m really trying to eat more plants. Very good recipe. I’ll be checking out more of her recipes.
★★★★★