Go Back Email Link
–+ servings
Autumn-Inspired- Buddha-Bowl

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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

Nutrition

Calories: 420kcal
Keyword autumn buddha bowl, fall harvest bowl, healthy autumn recipes, maple tahini dressing, plant-based autumn meals, quinoa buddha bowl recipe, roasted vegetable bowl
Tried this recipe?Let us know how it was!