Fall is here – yippee! We are just days away from Halloween and the weather is trending cooler (which I love). To me, there is nothing that screams fall more than fall recipes. Okay, well maybe pumpkins, falling leaves, and apple cider scream ‘fall’ more, but still – I love a good fall recipe! Ian and I have already been slaving away in the kitchen making pumpkin pie, apple pie, chili, fall paninis (recipe to come!), and of course, the best fall buddha bowl recipe.
I love Buddha bowls because they are just so dang easy to make and you don’t really need a recipe to make them. You just grab a bunch of ingredients, throw them in the oven, and put it all together. There is nothing better than a good fall buddha bowl, I’m telling you.
The other day, I took over the Tessemae’s Instagram channel and shared my favorite fall buddha bowl with you all. I wanted to share it here, as well, just in case you all missed it. It’s so simple and tasty – you will love it, I can promise you that.
In our fall buddha bowl recipe, we used edamame, beets, pumpkin seeds, Brussels, sweet potatoes, cauliflower rice, and Tessemae’s lemon garlic dressing. It was SO GOOD.
All you have to do is cut up your beets (we used love beets), Brussels, and sweet potatoes and throw them all on a pan in the oven until they are roasted. Then, take them out, put it all over cauliflower rice (I just heated it up in the pan), add in your edamame + pumpkin seeds, and sprinkle with salt, pepper, and Tessemae’s lemon garlic dressing. Seriously, that’s all.
BOOM – you just made the best fall buddha bowl eva!