These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors. This recipe is great for lunch or dinner and would be a perfect vegan option to serve at Thanksgiving. Once you’ve got all your roasted goodness in the bowl, drizzle with a simple maple tahini dressing.

I’m roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha bowl with any produce you’d like (butternut squash, sweet potatoes, carrots, bussles sprouts, etc.). Adding avocado, topping with pumpkin seeds or slivered almonds, and swapping rice for quinoa are all other ideas for making this bowl your own.

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You might recognize the chickpea component of these buddha bowls from last week (check out the post here). The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus—so good!).

Holy tacos, Batman! These chipotle roasted cauliflower tacos are ridiculous. Once you have the chipotle sauce (recipe posted on Sunday) they’re super easy to make and you can customize them with your favorite tacos fillers. Between the chipotle sauce and the seasoning for the roasted cauliflower, the flavor is out of this world. Make these for Cinco de Mayo, Taco Tuesday or any day of the week.

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Look at that beautiful beast of a taco. This recipe produced six tacos for me, as mentioned above, but as you can see, I made them pretty big. If you’re using smaller tortillas, you could easily get eight or more from the recipe. If you have leftovers, you can absolutely store them in the refrigerator for a few days. I’d recommend keeping the ingredients stored in separate containers for the best results.

Unless you drown the tacos in it, you’ll definitely have chipotle sauce leftover. Use it as a dip or in a Buddha bowl if you run out of the chipotle roasted cauliflower tacos before the sauce.

And that’s all from me today! If you’re looking for more cauliflower recipes, check out Parmesan Roasted Cauliflower. Also this Slow Cooker Corn Chowder can be made with cauliflower instead of potatoes if you’re looking for a low-carb soup. Let me know in the comments if you make these chipotle roasted cauliflower tacos! What taco fillings did you go with?