Chicken Sausage Fall Harvest Buddha Bowls Recipe

Autumn is the season of crisp air, falling leaves, and hearty, comforting meals!! If you’re in search of a wholesome dish that captures the essence of fall, look no further than my Chicken Sausage Fall Harvest Buddha Bowls! Packed with delicious ingredients that showcase the best of the season, this recipe serves 3 and is the perfect way to savor the flavors of fall in a single bowl.

Picture this: pre-cooked chicken sausage links sizzling to perfection, roasted broccoli and butternut squash imparting their earthy goodness, and garbanzo beans adding a delightful crunch. All of these delectable components come together harmoniously to create a Buddha bowl that’s as pleasing to the eye as it is to the palate.

But what truly elevates this dish to a whole new level is the creamy tahini sauce drizzled generously on top. It’s a blend of nutty tahini, sweet maple syrup, zesty lemon juice, and just the right amount of hot water to create a sauce that ties everything together beautifully. So let’s whip up these delightful Chicken Sausage Fall Harvest Buddha Bowls!

Here’s how you’ll make my Chicken Sausage Fall Harvest Buddha Bowls:

1. Begin by preheating your oven to 400°F.
2. On a large sheet pan, spread out your chopped broccoli, cubed butternut squash, and drained garbanzo beans. Drizzle them with some luscious avocado oil and toss everything together until they’re evenly coated. Season generously with salt and pepper.
3. Pop the sheet pan into the preheated oven and let the veggies and beans roast for about 25 minutes, remembering to toss them halfway through to ensure even cooking.
4. While your fall harvest ingredients are getting all roasty and toasty, warm up a skillet over medium heat. Give it a quick spray with cooking spray to prevent any sticking.
5. Slice those chicken sausage links into disks and place them onto the warm skillet. Cook them for 2-3 minutes per side until they turn gloriously golden brown and sizzling.
6. Now, it’s time to assemble your Buddha bowls! Divide the roasted veggies and chicken sausages between 2-3 bowls, creating a colorful and inviting base.
7. The crowning glory of these bowls is the luscious tahini sauce. Drizzle it generously over the top of your bowls, letting it cascade like a creamy waterfall.
8. It’s finally time to dig in! Grab your fork, twirl some of that tahini-dressed goodness, and enjoy the vibrant and flavorful bites of your Chicken Sausage Fall Harvest Buddha Bowl.

For the Tahini Sauce:

1. In a small bowl, combine the tahini, maple syrup, juice from half a lemon, and 2-4 tablespoons of hot water.
2. Whisk everything together until you have a smooth and creamy sauce that’s the perfect balance of nutty, sweet, and tangy.

As you savor the wholesome goodness of our Chicken Sausage Fall Harvest Buddha Bowls, you’ll discover that autumn’s bounty can be both nutritious and incredibly delicious. Whether you’re enjoying a cozy dinner at home or sharing these bowls with loved ones, the warmth and flavors of fall will be right at your fingertips.

So, why wait? Head to your kitchen, gather your ingredients, and embark on a culinary journey that celebrates the magic of autumn. Happy cooking and even happier eating!

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Chicken Sausage Fall Harvest Buddha Bowls

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course bowls, Main Course

Cuisine American

Ingredients

  

• 5 precooked chicken sausage links any flavor
• 1 1/2 cups chopped broccoli florets
• 1 1/2 cups cubed butternut squash
• 1 15-oz. can garbanzo beans drained and rinsed
• tahini sauce (recipe below)

tahini sauce

• 1/4 cup tahini
• 1 tbsp. maple syrup
• 1/2 lemon juiced
• 2-4 tbsp. hot water

Instructions

 

• Preheat your oven to 400°F
• On a large sheet pan, spread out your chopped broccoli, cubed butternut squash, and drained garbanzo beans. Drizzle them with avocado oil and toss everything together until they're evenly coated. Season generously with salt and pepper.
• Place sheet pan into the preheated oven and roast for about 25 minutes, tossing them halfway through to ensure even cooking.
• Meanwhile, warm up a skillet over medium heat. Give it a quick spray with cooking spray to prevent any sticking. Slice chicken sausage links into disks and place them onto the warm skillet. Cook them for 2-3 minutes per side until they turn gloriously golden brown and sizzling.
• Make tahini sauce by combining the tahini, maple syrup, juice from half a lemon, and 2-4 tablespoons of hot water in a small bowl. Whisk to combine.
• Assemble your Buddha bowls by dividing the roasted veggies and chicken sausages between 2-3 bowls. Drizzle with tahini sauce and enjoy!

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