Harvest Buddha Bowl with Lemon Herb Tahini

mains recipes Oct 09, 2020

A common theme I’m seeing with clients in my health coaching sessions is how difficult it can be to come up with nutritious and interesting meals. I so understand this struggle and have made it my mission to show both my personal clients as well as blog readers how easy, delicious and fun healthy eating can be with simple recipes to keep you motivated in the kitchen.

And whenever I’m needing a little inspiration myself, I always tend to come back to what’s in season at the moment, because nature knows best, am I right? Plus, this ensures you’re getting the freshest, most nutrient-dense ingredients available, which is always a bonus.

And if you’re looking to dive more deeply into the beauty of seasonal eating, be sure check out my Grocery Store Hack That’ll Make You Healthier All Year Long blog post!

So it’s no question as to how the inspiration for this Harvest Buddha Bowl with Lemon Herb Tahini came about considering it’s loaded with tons of fall favorites like delicata squash, sweet potatoes and rainbow carrots.

To see exactly how I make the perfect delicata squash every time, take a look at my step-by-step video here! This squash is also my all-time favorite fall vegetable, so I encourage you to give it a try if you haven’t.

Plus, delicata is a good source of potassium and dietary fiber, and contains magnesium, manganese, and vitamins C and B. Sweet potatoes are likewise a tasty addition to this bowl as well as a nutrient-dense and versatile staple present in my kitchen year-round.

They’re packed with essential vitamins and minerals as well as antioxidants that help protect against free radicals that cause inflammation and disease. And they’re just dang delicious in basically any and every form.

And let’s not forget about the rainbow carrots! I personally love that we’re able to reap the benefits of all of the different colors, which you can learn more about individually here.

All of these roasted veggies are fantastic additions to this bowl along with some fresh greens (an essential part of most meals in my world as well) and cooked quinoa. Pro tip: use chicken or vegetable broth to cook your quinoa instead of water for additional flavor – it makes a huge difference!

But what is any good bowl without a sauce to bring it all together? I’ve been on a major tahini kick lately, and I’m not kidding when I say that this Lemon Herb Tahini dressing truly makes everything better.

And not only does this ingredient have a drool-worthy creamy, nutty texture, but it’s also extremely nutritious. Tahini is packed with healthy monounsaturated fatty acids, antioxidants and more with an array of incredible health benefits including reduction in cancer, disease risk and inflammation.

I swear that this veggie-packed Buddha bowl is just what you need to take your meal prep game to the next level and inspire a bit of creativity in the best way possible.

So hop on the fall bandwagon with me and enjoy a plant-based meal like you never have before  .


 YIELDS2 Servings


  •  4 cups greens of choice (I used baby spinach & arugula)
  •  ½ cup dry quinoa, cooked according to package directions (I use vegetable broth in place of water for added flavor)
  •  1  small delicata squash, cut into half moons
  •  1  small sweet potato, cut into wedges
  •  1 cup rainbow carrots, cut into bite-sized pieces
  •  1  avocado, sliced
  •  ½ cup microgreens
  •  ¼ cup avocado oil
  •  salt & pepper
Lemon Herb Tahini
  •  ½ cup tahini
  •  ¼ cup extra virgin olive oil
  •  ½ cup fresh basil
  •  ½ cup fresh parsley
  •  1-2 garlic cloves
  •  juice of 1 lemon
  •  ½ cup warm water
  •  salt & pepper to taste


Preheat oven to 425 degrees. Add all vegetables to a large metal baking sheet (divide onto two pans if needed).
Cover veggies in avocado oil, salt and pepper, and spread out in one even layer (with veggies in their own sections).
Roast the veggies for 20 minutes, flip and roast for another 10-15, until everything is golden brown and to your desired level of doneness.
When veggies are finished, remove from the oven, and set aside.
To make the Lemon Herb Tahini, add all ingredients to a high speed blender or food processor. Blend until well-combined and creamy. Adjust seasonings to taste.

*dressing will make extra - store in an air-tight container in the fridge, and thin with additional warm water & lemon juice if needed (dressing will thicken as it cools in the fridge)*

Divide greens between two bowls. Top each with roasted squash, sweet potatoes and carrots, cooked quinoa, avocado and microgreens.
Drizzle each with Lemon Herb Tahini, and serve.


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