Go Back
One of the standout features of any Buddha Bowl is its dressing, which can elevate the entire dish with just the right balance of flavors. In this recipe, we’ll focus on the harmonious blend of maple syrup and garlic that creates a deliciously sweet and savory dressing.

Autumn Harvest Buddha Bowl

Celebrate the flavors of fall with a nourishing Autumn Harvest Buddha Bowl that combines the season's best ingredients. This vibrant dish features protein-rich quinoa, roasted sweet potatoes, crunchy Brussels sprouts, and nutrient-dense kale, all beautifully layered for both taste and presentation. Ideal for cozy dinners or meal prep, this bowl not only satisfies your cravings but also provides vital nutrients. Discover how to assemble and dress your bowl to create a delicious meal that nourishes your body and soul.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, halved

1 cup kale, chopped

1/2 cup cranberries, dried

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon maple syrup

1 teaspoon cinnamon

Salt and pepper to taste

For the dressing:

3 tablespoons tahini

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1 clove garlic, minced

Water to thin

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Vegetables: On a baking sheet, toss the diced sweet potato and halved Brussels sprouts with olive oil, cinnamon, salt, and pepper. Spread them out in a single layer and roast for about 25–30 minutes, or until tender and slightly caramelized, flipping halfway through.

      Cook the Quinoa: While the vegetables are roasting, combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

        Sauté the Kale: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale and sauté for about 3–5 minutes, or until wilted. Season with a pinch of salt and pepper.

          Prepare the Dressing: In a small bowl, whisk together tahini, apple cider vinegar, maple syrup, minced garlic, and a bit of water until smooth. Adjust the water to reach your desired consistency.

            Assemble the Buddha Bowl: In bowls, layer the cooked quinoa as the base. Top with roasted sweet potatoes, Brussels sprouts, sautéed kale, dried cranberries, and pecans. If using, sprinkle with feta cheese.

              Drizzle Dressing: Pour the tahini dressing over the top and enjoy your nutritious and vibrant Autumn Harvest Buddha Bowl!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings