Autumn Buddha Bowl Recipe (A Belated “In My Kitchen”)

I mentioned that I would be revisiting my draft posts and seeing what was worthy of posting.  For some reason, I found a November 2021 IMK post that I never posted.  I actually did post for November 2021, just not this post.   I have no idea what my problem was.

Read on but know that this was written in the fall.


Even though we moved plants in, we still haven’t had a freeze so I still have lots of green tomatoes.

To continue the produce theme, check out these watermelon radishes I got in the farm bag last week.  I roasted them up and they were delicious.  

That huge one was at least 8 inches long.  I used them and the other produce (green beans, Brussel sprouts, butternut squash) to make a Buddha Bowl.  I loosely followed the recipe found here but I adapted it a bit and made the directions a bit easier to follow.

Autumn Buddha Bowls


Lots of roasted veggies for other meals.  In fact, just make more dressing and toss the leftover veggies in it for a great room temperature salad.


  • 1 c. brown rice, cooked according to directions
  • 1/2 butternut squash, peeled, cleaned and 1 inch diced
  • 1 lb. green beans, trimmed
  • 1 bunch watermelon radishes, sliced or cubed (depending on size)
  • 1 lb. Brussel sprouts, trimmed and halved
  • extra virgin olive oil
  • fine sea salt and fresh ground pepper
  • 2-3 clementines, zested and juiced (about 1/3 c. of juice)
  • 3 T. tahini
  • 1 T. of sunflower oil
  • 1 T. fresh ginger, peeled and finely minced or grated (I used ginger paste.)
  • 1 T. maple syrup
  • pinch of red pepper flakes
  • more salt to taste


  1. Preheat the oven to 425F.  Line two baking sheets with foil.
  2. Place the prepared squash in a large mixing bowl.  Drizzle with olive oil and season with salt and pepper.  Toss.  Place butternut squash on one section on one of the baking sheets.  Using the same mixing bowl, do the same with each veggie separately, placing them on the baking sheets.
  3. Bake for 15 minutes. Stir.  Test for doneness and bake for 15 minutes more.
  4. While the veggies are cooking, make the dressing.  In a  small mixing bowl and add the tahini, clementine or orange juice and zest, sunflower oil, ginger, maple syrup and red pepper flakes.  Whisk to combine and then salt to taste.
  5. Once the veggies are roasted and the rice is down, prepare you bowls.  Divide the rice between four bowls, then arrange veggies.  (You will have more roasted veggies than you will use in these bowls.  Save them for another side for another meal or more Buddha bowls.)  Sprinkle on a bit of the kale ribbons.
  6. Drizzle with the desired amount of dressing.

Yield: 4-6

For my first go ’round with this recipe, I used Clementines (also from the farm bag).  The second time I made the dressing, I used an orange.  I would also like to try it with lemon juice (and maybe a bit more maple syrup). 

The bowls were more delicious than they look.

Remember I talked about discovering Black Apple Cider while we traveled in Arkansas?  Well, I guess they’re distributing it in Oklahoma because I snagged some of the hibiscus and pumpkin.   (I also found a new favorite brewery/woodfired pizza place that also has these ciders on tap.)

I’m a sucker for anything pumpkin.

So, when I saw these white pumpkins on sale after Halloween (for 50 cents a piece), I had to buy a couple to roast and puree.

Mom and Sis came to visit the last weekend of October.  It was bittersweet.  They traveled back to our house so we could make a trek to the Oklahoma panhandle for the funeral of my uncle, Mom’s brother.   I hated the circumstances but it was lovely to see the old church that my grandparents attended as well as catching up with all the cousins.   (All of the cousins are looking quite old which leads me to wonder what I look like….)

Before they left to drive back to Iowa, we celebrated my birthday a wee bit early.   Mom gave me a cozy blanket wrap.  (No photos because it’s not “In My Kitchen..”)   My sister did gift me some quite useful kitchen items:

I love these adult sippy cups.  They’re great for wine, cocktails and even coffee.

This cheese board set will be great on the boat!  Thanks, Sis!

I guess I bought myself this book for an early b-day, too.

It was on the bargain rack and I couldn’t resist.  Pepper is Chrissy Teigen’s mom.  I haven’t made anything from it yet but the recipes do sound delicious.  Some of the hednotes are a bit cheesy but if the recipes are as delicious as they look, I will rate it at least four stars.  Stay tuned.

I’m hoping to get a pepper grinder for my birthday.   After a recent business trip, I came home to find it completely cracked and inoperable like someone had dropped it.  So far, no one has confessed  but I hope he gets me a new one for my birthday.

I’m taking recommendations so if you have a favorite pepper mill, please leave a comment.

“In My Kitchen” is hosted by Sherry’s Pickings and opens up kitchens around the world for us to peek into.   

Please check out all the other posts for this month.

I do plan on posting for May’s In My Kitchen in just a couple of days.  Stand by.

I’m also confused because when a posted this there were lots of comments from November.   Did I post this and then move it to drafts?   Am I losing it?   Who knows…..

17 comments to Autumn Buddha Bowl Recipe (A Belated “In My Kitchen”)

  • Mae

    Roasting lots of vegetables is a good idea. Our produce season is leaving us fast: short days and cold nights. Your family reunion sounds lovely, despite the sad occasion. Condolences on the loss of your uncle.

    best… mae at

  • That’s quite a post! I can’t believe how quickly November arrived either. I’ve never seen a white pumpkin, very cool. Happy birthday which by now I’m sure is belated.
    The adult wine cup is identical to the one I’ve got! Got it at Camping World.

  • That’s a really delicious harvest bowl! Those green tomatoes are looking good.

  • thanks for joining in this month. Don’t forget the curveball each month. You can add something different and non-kitchen to your IMK post. Love all your produce. those adult sippy cups look great!

  • Wow the colour on that watermelon radish! I had no idea that’s what they were called, I would have thought it was a purple turnip

  • Liz

    I was still harvesting herbs last week, but haven’t looked since we’ve had a couple of hard freezes…we’ll see! I’m sorry to hear about your uncle. It seems like this is the main reason our family gets together these days 🙁

  • Happy Belated Birthday!
    I love watermelon radishes–they are so pretty. Your buddha bowl looks perfectly healthy and delicious for fall. Thanks for sharing it with Souper Sundays this week! 😉

  • I love the idea of a Budda bowl with butternut squash and a citrus dressing. Sounds delicious. I’ve only seen watermelon radishes once around here, but they are so beautiful in any salad.

  • We haven’t had a freeze yet either. I think we might break a record this year for the latest freeze. Picked the last of the green tomatoes just yesterday because I’m done with the garden. 🙂 Love all of the other produce you have and using it in a Buddha bowl is perfect! We love Buddha bowl and noodle bowls because you can just add whatever you have. Great stuff in your kitchen this month.

  • Liz

    I hope whoever broke your pepper grinder replaces it for you soon. It’s an essential kitchen tool. Roasted butternut squash is one of the treats of this season. Your Buddha bowl sounds delicious, love the sauce. I love anything in a bowl.

  • Love roasted veggies, and your Buddha Bowl looks like just the kind of dish we like. No freeze yet here either — so, SO weird.

  • allotment2kitchen

    Such lovely things in your kitchen, i would’ve been tempted with the pumpkin cider and i am not a cider drinker. The Pepper Thali cookbooks appeals, but honestly i am trying to avert my eyes with cookbooks and have been successful.

  • mae

    I wondered why I kept getting emails that you had just posted this, as I did remember it from last year. Blogger reminded me at least twice.

    best… mae

  • Liz

    Commenting again. I use a mini Krups coffee grinder to grind Penzey’s peppercorns. I keep my ground pepper in a ramekin in a cupboard next to the cooktop.

  • i love brussels sprouts! Your November IMK is definitely amongst the posts on my Nov. IMK post! So you did indeed post it! I got an email about this post last week and another one this week??? confusing 🙂