This Autumn Buddha Bowl celebrates everything about fall – fragrant, delicately flavored Chanterelles, chewy farro, roasted sweet potatoes and kale dressed with a mix that you’ll want to pour on EVERYTHING! So satisfying!
You know we are entering the hallowed “Food Season”, don’t you? We all know the drill – it starts with Halloween – that candy, right? Then comes Thanksgiving with Turkey (or Tofurkey!) and all the trimmings, closely followed by whatever December Holiday you celebrate (for me it’s Christmas), which merges into New Years Eve/Day with its champagne, appetizers, fun! I feel like I need a break even before it all begins. That’s what this Autumn Buddha Bowl is all about! It also helps to know what I’ll be cooking in the breaks between those awesome Holidays!
The best thing about this bowl, surprisingly, is NOT that it’s a fully balanced healthy meal in a bowl, (although it is one of the healthiest there is). Nor is it the fragrant tasty chanterelles (or whatever mushroom you choose!), or those roasted sweet potatoes, chewy farro, or that (seriously!) delicious dressing atop the crunchy Kale salad. It’s that this Autumn Buddha Bowl is so so yummy and satisfying, you’ll likely crave it later on. So even if you don’t have 6 people to serve, you’ll be grateful for the leftovers! I know I was!
I was inspired to make this Autumn Buddha Bowl to feature the beautiful Chanterelles I found at my local grocery – they were totally giving them away for a price about the same as the infamous (but not so interesting) white button mushroom. Don’t get me wrong – you can totally substitute your fungus of choice for the Chanterelles, because who doesn’t love some sautéed mushrooms? And, we all know a good Buddha bowl needs some green. I realized I’ve been eating some kale salad recently, after I saw a trick from Katie Lee on The Kitchen. It was a game changer for me! About 30 or so minutes prior to dressing the thin-sliced kale, she squeezed some lemon juice on and sprinkled a bit of salt. This combination softened the greens a bit, making the texture similar to the greens I usually prefer. So now, Kale and me, we’re like this – ?.
This bowl. What else can I say? I didn’t even get to the dressing! Because, you know, it’s often the best part of a salad! This one, with honey and white balsamic vinegar takes just 4 ingredients and 30 seconds to make. And it is my new favorite! What more is there? That sunny-side up egg in the middle? Yes, please! Gear up for my favorite time of year – The Holidays! And, Enjoy!
If you like Good Bowls of Food, don’t forget to check out my Sweet Potato Farro Salad Bowl or my Buddha Bowl with Lime Tahini Dressing. Or take a look at all of the recipes I’ve made with my favorite ancient grain, Farro!
PIN Autumn Buddha Bowl for later ->
Autumn Buddha Bowl Honey Balsamic Dressing
This gorgeous salad is filled with Autumn favorites: sauteeed mushrooms, sweet potatoes, farro and kale. A range of textures and beautiful colors are topped, with an oh-so-simple, delightful dressing, and, if desired, a fried egg. So satisfying!
- Prep Time: 15 min
- Cook Time: 40 min
- Total Time: 55 min
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salad:
- 1 1/2 c Dried Farro
- 2 Sweet Potatoes, peeled
- 1 Medium Onion, any color
- 3/4 lb Mushrooms (Chantarelle, Porcini, Crimini are all good choices)
- 1 clove garlic, smashed
- 4 T Neutral oil, such as Olive Oil, divided
- 1 bunch Kale, de-stemmed
- 1/2 lemon
- 6 eggs, if desired
- Salt and Pepper
For the Dressing:
- 2 t Dijon Mustard
- 2 T Honey or Maple Syrup
- 3 oz. (6 T) White Balsamic Vinegar
- 1/2 c (8 T) Extra-Virgin Olive Oil
- Salt and Pepper
Instructions
Prepare the Salad Ingredients:
- Prepare the Farro per package instructions.
- Preheat oven to 375F. While the Farro cooks, peel and slice the sweet potatoes and onion. Coat the sliced vegetables with 2 T olive oil, and generously salt and pepper. Scatter across a sheetpan and place in preheated oven for 40 minutes, until veg are tender.
- Stack several de-stemmed kale leaves and roll tightly into a bundle. Using a sharp knife, thinly slice into “shreds”. Place all in a bowl, squeeze the lemon half over and sprinkle some salt. Set aside.
- Into a medium saucepan, heat the remaining 2 T oil, or you can substitute butter, if desired. Toss in the smashed garlic and the sliced mushrooms and saute 5-7 minutes until cooked through and they just begin to give up their juices. Set aside.
Make the Salad Dressing:
- Into a jar or other dish with a lid, place the mustard. Generously salt and pepper. Add the honey, vinegar and oil. Seal jar with lid. Shake to emulsify.
Compose the Bowls or Mix the Salad
- If desired, place each of the ingredients: farro, sweet potatoes, onions, kale and mushrooms into a bowls. Alternatively mix all ingredients together in a large bowl. Add dressing and toss.
- Fry eggs and place atop each salad.
- Serve immediately.
Nutrition
- Serving Size: 1/6 recipe
Keywords: Farro, Mushrooms, Chantarelle, Kale, Sweet Potatoes, Salad Dressing
Kale is probably my least favorite thing, but it’s not so bad when you mix it with other beautiful delicious ingredients like this 🙂
I hear you, Lauren! Kale is very much an “acquired” taste and it takes many of us (me!) quite awhile to acquire it. Ive found softening it with citrus and salt for an hour or so prior to eating it, and/or using some nice spices is a good way to incorporate it into dishes. Hope you get the chance to try it, or feel free to substitute the green of your choice (spinach or Swiss chard would be excellent here!) Thanks for visiting, I appreciate it!
I love all the flavors going on in this bowl, but especially the chanterelles!!! YUMMMMM. Pinned!!
Thanks so much, Kelly! And thanks for the PIN!
Love ‘bowl’ meals and hubby and I enjoy on the regular, probably 2-3 times a week. You definitely couldn’t pass up getting those chanterelle mushrooms, especially if they were as inexpensive as white button. Really enjoy mushrooms. And farro? Yes! So hearty. Everything I love in one bowl!
Thanks, Dawn! I’m absolutely loving what must be a bumper crop of chanterelles this year. Bargains galore! Glad you enjoy a bowl as much as I do!
I love the entire list of ingredients for this bowl Laura, especially the farro! So nice and hearty. Will keep me satisfied all day! Can’t wait to give your recipe a try!
Glad to hear you are as much a farro fan as I am, Mary Ann! It’s one of my all-time favorite foods. I love the chewiness and heartiness! Thanks for visiting and your kind words!
This is fall in a bowl! I love every ingredient you used in here–and lucky you to find chanterelles that were so inexpensive! Have a great week, Laura!
Thanks, Kelsie! I feel like we all need a good bowl of Fall! Hope your week is great as well! I appreciate your visit!
Wow, what a steal to find chanterelles at that price! I did have to laugh at the comment “fungus of your choice” just because it sounded hilarious, but I get the point! I love using farro in salads. The bite it brings really makes the salad feel more like a meal. This looks like a delicious way to get ready for the next 2 months…bring it on! 🙂
Thanks, David! There must be a “bumper crop” of chanterelles around here, because I’m seeing amazing prices everywhere. Crazy, right? I agree with you on farro, it’s tough to find a more satisfying grain! Thanks for visiting!
We love farro, mushrooms for sure, need to eat more kale, nothing better than sweet potatoes and topped with a fried eat. My kind of one bowl salad meal. Great tip on the lemon and kale.
Thanks, Ron! I feel like this might just be the dinner/lunch for you! Enjoy! Thank you for visiting!
This is wonderful : releasing autumn flavours, so inviting, healthy and comforting ! Also, it could be packed easily for my office lunch and that is why I love it even more !
I’m totally with you on that! I like a recipe like this that makes more servings than I need because this is one of my new favorite lunches, too! Good warm or cold for sure! Thanks for your visit!
These photos are just stunning. Such beautiful autumnal colors. I’m craving your mushrooms also!
Thanks so much, Mimi! I love mushroom season! And anything autumn!
So many autumnal ingredients in here, it looks so full of colour and flavour.
Thanks, Caroline! I personally eat with my eyes first. So color and texture to me are so inviting.
I usually massage my kale but I’ve never heard of the lemon trick! I need to try it! I am so into a big hearty, healthy bowl like this!
Thanks, Katherine! I, too, love this type of bowl. But the lemon trick has made me so much more likely to buy and eat kale! It’s a good thing.
Love a meal in a bowl. ???
Right? It’s the best! Thanks!
Awesome post about an awesome meal! I’m on it. I appreciate the kale-softening suggestion, too. Thank you! Debbie
Thanks, Debbie! I’ve become a kale-convert! Hope you get the chance to try it!