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!
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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
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
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.
- Serving Size: 1/6 recipe
Keywords: Farro, Mushrooms, Chantarelle, Kale, Sweet Potatoes, Salad Dressing