This is the perfect vegan keto Buddha bowl for this season, but any day will do, the tahini dressing just tops it all and it’s super easy to make!

For our Buddha bowl today we are using

Portobello mushrooms 6 packs should last a week

Pumpkin (the little ones you’ll need about 2)

Broccoli Florets (4 broccoli heads)

For serving size.

1 cup of broccoli

¼ cup of pumpkin

½ to 1 cup of mushrooms

1-2 tbs of Tahini dressing

Mushroom seasonings:

Salt and pepper to taste

1 tbs of garlic powder

2 teaspoons of smoked paprika

1 tsp cumin

2 teaspoons of chili powder

Broccoli seasonings:

Salt and pepper to taste

1 tbs of garlic powder

Drizzle of olive oil (1-2 tbs)

1/3 cup of nutritional yeast.

I didn’t put any seasonings on my pumpkin but you could put a little oil, salt pepper. You could also wrap them in foil.

Tahini Dressing

Ingredients:

¼ cup Tahini

Juice of 1 small lemon

1-2 keto maple syrup (you could also use the granulated version)

1-2 cloves of garlic (optional)

Salt to taste about ½ tsp is what I used

Other Recipes in the video:  Keto Vegan Tempeh Bacon Avocado Salad ,Keto Vegan Everything Bagel, Keto Vegan Almond Butter Protein Bar