Autumn-Inspired Buddha Bowl

EatMoveHealthy

This Autumn-Inspired Buddha Bowl is a nourishing and colorful combination of roasted seasonal vegetables, protein-rich quinoa, and a creamy maple-tahini dressing. Packed with vitamins, fiber, and healthy fats, it’s the ultimate cozy meal for crisp fall days. Perfect for meal prep or a wholesome lunch that celebrates the season’s best flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch, Main Course, Salad

Cuisine Fusion, Healthy, Plant-Based

Servings 4 serving

Calories 420 kcal

Equipment

Cutting board & chef’s knife
Measuring cups & spoons
Baking sheet (large, rimmed)
Parchment paper (optional, for easier cleanup)
Medium saucepan with lid
Mixing bowls
Whisk

Ingredients

1 cup quinoa uncooked, rinsed
2 cups vegetable broth or water
2 cups butternut squash peeled and cubed
2 cups Brussels sprouts trimmed and halved
1 medium sweet potato peeled and cubed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cinnamon
Salt & pepper to taste
1 cup Cooked Chickpeas drained & rinsed
1 Large Apple thinly sliced (Honeycrisp or Fuji work well)
1/4 cup Pumpkin Seeds pepitas, toasted
1/4 cup Dried Cranberries unsweetened preferred
Maple-Tahini Dressing
1/4 cup Tahini
2 tbsp Pure Maple Syrup
2 tbsp Apple Cider Vinegar
1 clove Garlic minced
3 tbsp Water to thin as needed
Pinch of salt

Instructions

Cook the quinoa
In a medium saucepan, add quinoa and vegetable broth (or water).
Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
Remove from heat and fluff with a fork.
Prepare the vegetables
Preheat oven to 400°F (200°C).
Place cubed butternut squash, Brussels sprouts, and sweet potato on a baking sheet.
Drizzle with olive oil, sprinkle with smoked paprika, cinnamon, salt, and pepper. Toss to coat.
Roast for 25–30 minutes, flipping halfway, until tender and golden.
Make the dressing
In a small bowl, whisk together tahini, maple syrup, apple cider vinegar, garlic, and salt.
Add water gradually until you reach a pourable consistency.
Assemble the Buddha bowls
Divide quinoa among four bowls.
Top with roasted vegetables, chickpeas, apple slices, pumpkin seeds, and dried cranberries.
Drizzle generously with maple-tahini dressing.

Notes

Nutrition (Per Serving)

Calories: 420 kcal

Protein: 11 g

Carbohydrates: 65 g

Dietary Fiber: 11 g

Sugars: 16 g

Fat: 15 g

Saturated Fat: 2 g

Sodium: 250 mg

Keyword autumn buddha bowl, fall harvest bowl, healthy autumn recipes, maple tahini dressing, plant-based autumn meals, quinoa buddha bowl recipe, roasted vegetable bowl