This Buddha Bowl Delight is a warm hug in a bowl, filled with vibrant autumn veggies and hearty grains. It’s colorful, healthy, and oh-so-satisfying!
Sometimes I get so excited making it that I forget the dressing! But honestly, who needs it when the ingredients are this good together? 🍂
I love how easy it is to customize this bowl with my favorite fall ingredients. It’s perfect for meal prep too; I just pack it for lunch and enjoy a taste of autumn at work!
Key Ingredients & Substitutions
Quinoa: This is a great base for your Buddha bowl. I like tri-color quinoa for its nutty flavor and pretty look. If you’re running low, brown rice or farro work well too!
Butternut Squash: Its sweetness brings warmth to the dish. If you can’t find it, sweet potatoes or pumpkin are excellent alternatives – both share that lovely fall flavor.
Brussels Sprouts: Roasting brings out their natural sweetness. If you’re not a fan, roasted broccoli or asparagus could be nice substitutes!
Pomegranate Seeds: These add a pop of color and tartness. If they’re out of season, cranberries or even diced apples can add a similar touch.
Tahini: This creamy sesame paste is key for the dressing. If you need a nut-free option, sunflower seed butter can work in a pinch.
What’s the Best Way to Roast Veggies for Maximum Flavor?
Roasting veggies is all about building flavor. Here’s how to get the best results:
- High Heat: Preheat your oven to 400°F (200°C). This helps the veggies caramelize nicely.
- Cut Evenly: Chop veggies into similar sizes. This ensures they cook evenly and become tender at the same time.
- Oil & Season: Toss them in olive oil, salt, and pepper. This simple mix enhances their flavors without overpowering them.
- Don’t Crowd the Pan: Spread out the veggies on a baking sheet. Overcrowding leads to steaming instead of roasting.
- Keep an Eye: Check on them during roasting. Stir halfway through to get even browning.
Follow these steps and you’ll have perfectly roasted veggies that add a delicious touch to your Buddha bowl!
Celebrate Fall with Buddha Bowl Delight
Ingredients You’ll Need:
Base Ingredients:
- 1 cup cooked quinoa (tri-color quinoa preferred)
- 1 cup roasted butternut squash, cubed
- 1 cup roasted Brussels sprouts, halved
- 1/2 cup steamed or roasted beets, cubed
- 1/2 cup shredded kale
- 1/2 cup cooked or sautéed cauliflower florets
- 1/2 cup shredded red cabbage
- 1/4 cup pomegranate seeds
- 1/4 cup pumpkin seeds (pepitas)
- 1/2 small persimmon, sliced (or substitute with another fall fruit)
- 1 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
For the Creamy Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 garlic clove, minced
- Water to thin, as needed
- Salt, to taste
How Much Time Will You Need?
This delightful Buddha Bowl takes about 45 minutes to prepare. With about 30 minutes for roasting your veggies and cooking the quinoa, plus a little extra time for assembling and making the dressing, you’ll have a vibrant and nutritious meal ready in no time!
Step-by-Step Instructions:
1. Roast the Veggies:
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20 – 25 minutes, or until they are tender and caramelized. Once done, take them out and set aside to cool slightly.
2. Prepare Additional Ingredients:
While the veggies are roasting, steam or roast the cauliflower florets until they are tender. If you haven’t prepped the beets, steam or roast them as well and then cube. Meanwhile, shred the kale and red cabbage finely, and set them aside for assembly.
3. Cook The Quinoa:
Next, cook the quinoa according to the package instructions. Once it’s fluffy, let it cool slightly before you start putting everything together.
4. Make the Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Slowly add water, bit by bit, until you reach a creamy, drizzleable consistency. Adjust the seasoning to taste.
5. Assemble Your Buddha Bowl:
In a large serving bowl, arrange your ingredients in sections. Place the cooled quinoa in the center, then neatly add sections of roasted butternut squash, Brussels sprouts, beets, shredded kale, cooked cauliflower, red cabbage, persimmon slices, and pomegranate seeds around the quinoa.
6. Add Crunch:
Top your bowl with a generous sprinkle of pumpkin seeds for that added crunch and nutrition.
7. Drizzle and Enjoy:
Finally, just before serving, drizzle your creamy tahini dressing over the entire bowl. If you’d like, toss it lightly to mix everything, or keep it pretty for a stunning presentation! Enjoy your nutrient-packed Fall Buddha Bowl Delight!
This recipe beautifully showcases seasonal fall produce, blending sweet, earthy, and nutty flavors along with a creamy dressing that ties everything together perfectly.
Can I Use Other Grains Instead of Quinoa?
Absolutely! While quinoa is a great base due to its protein content, you can substitute it with brown rice, farro, or even barley for a different texture and flavor.
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep the ingredients fresh, store the dressing separately and drizzle it over the bowl just before serving.
Can I Make This Bowl Vegan?
Yes! This recipe is already vegan, using tahini and maple syrup for the dressing. If you prefer a sweeter dressing that isn’t maple, feel free to swap it with agave syrup!
How Can I Add More Protein to This Bowl?
For extra protein, consider adding chickpeas, black beans, or even grilled tofu. These can be roasted or seasoned to complement the other flavors in the bowl.
