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–+ 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.
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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
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