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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
Course: Veggies, Dinner
Cuisine: Vegetarian, Vegan, Gluten-Free
Author: Healthy Gluten-free Family

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!
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!