Fall Taco Buddha Bowl
Our favorite Vegetable Bean Taco mix with spiced and roasted winter squash, lemony massaged kale, quick pickled cabbage and avocado for a fresh and delicious Fall Taco Buddha Bowl
Ingredients
Veggie Mixture:
- 1-2 tbsp canola oil
- 3 cloves garlic minced
- 1/2 cup carrots chopped
- 1 red pepper chopped
- 1 yellow squash peeled & chopped
- 1 container chopped mushrooms
- 1 can black beans
- 1 1/4 tsp cumin
- 1 tsp chili powder
- 1/2 tsp ground black pepper
- 1/2 tsp kosher salt
Spiced Butternut Squash
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika
- ½ teaspoon sea salt
Quick Pickled Cabbage (recipe from Cooking Light)
- 2 cups finely shredded red cabbage
- 3 tablespoons red wine vinegar
- ½ teaspoon kosher salt divided
Lemony Massage Kale
- 1 bunch Kale de-stemmed and cut or torn into pieces
- Olive oil
- Lemon Juice
- pinch of kosher salt
Instructions
Veggie Bean mix
- Heat canola oil in a large saute pan.
- Add pepper & carrots. Saute for 5-7 minutes or until just starting to get tender.
- Add garlic and saute for approx 1 minute until tender & fragrant.
- Add and mix in squash, mushrooms and beans.
- Add spices and mix well. (You can add more or less according to tastes).
- Let simmer on medium heat for 10-15 minutes, stirring periodically, until tender. (Veggie mix can be made ahead and warmed up when ready to eat).
Spiced Butternut Squash
- Preheat oven to 375°F
- Place Butternut Squash in large bowl. Toss with oil, cumin, paprika, and sea salt.
- Arrange butternut squash in single layer on baking sheet. Bake 20 minutes. Turn squash over. Bake an additional 15 minutes or until tender. For more crispy squash, bake a bit longer. Set aside.
Quick Pickled Cabbage
- Combine cabbage, vinegar, and ½ teaspoon salt in a bowl. Let stand 20 minutes. Drain and set aside
Lemony Massage Kale
- Massaged Kale
- Place kale in a bowl. Add lemon juice, olive oil and pinch of salt. Gently massage kale until it starts to soften and wilt - it will be a bit shiny and turn a vibrant green color, generally a minute or two if really fresh, tender kale, 2-3 minutes if kale is a little tougher. Taste and add more lemon, olive oil or salt if desired.
Assemble
- Put it all in a bowl and enjoy!
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