Autumn Pasta Salad (plant based, vegan, dairy free, gluten free option)

Welcome in the early days of autumn with this seasonal pasta salad

Ingredients: 12

Servings: 4-5

Steps to complete: 10


- 1 pack of pasta (gluten free if desired)

- 2 medium sized sweet potatoes

- 1/2 tbsp olive oil

- 1/2 cup cooked broccoli

- 1/2 cup cooked peas

- 1/4 cup pumkin seeds

Mom's Buddha Bowl Sauce (maple lemon tahini):

- 1/2 cup tahini

- 1/2 cup veggie broth (or water)

- 1/4 cup lemon juice

- 1/4 cup olive oil

- 2 tbsp maple syrup

- 1 tbsp finely chopped garlic

- Salt to taste

Optional add ins:

- dried cranberries

- olives

- bell peppers

- shredded carrots

- apples


  1. Preheat your oven to 375 °F

  2. Chop your sweet potatoes into small cubes

  3. Place in a bowl, and combine with drizzle of olive oil (about 1/2 tbsp) and a pinch of salt

  4. Once the oven is preheated, bake until soft (about 30-35 min) and then carefully remove from oven and allow to cool

  5. Once the sweet potatoes are cooked and cooled, cook your pasta (according to package), broccoli, and peas (this can be done in one large pot; add in ingredients based on cook time needed)

  6. Once pasta, broccoli, and peas are done cooking, drain and allow to cool

  7. Chop your garlic

  8. Prep your sauce by mixing together all ingredients in a large glass measuring bowl, and then transferring to an airtight container (I usually use a mason jar)

  9. Add your cooked pasta, sweet potatoes, broccoli, peas, pumpkin seeds, and any additional ingredients to a large container and allow to cool in fridge for at least one hour

  10. When ready to be eaten, serve pasta salad with a drizzle of sauce, and enjoy! (store in fridge for up to 5 days)


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