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In recent years, Buddha bowls have surged in popularity, becoming a staple in health-conscious kitchens and trendy restaurants alike. These vibrant, nourishing dishes typically consist of a variety of ingredients arranged in a single bowl, offering a harmonious balance of flavors, textures, and nutrients. The Autumn Harvest Buddha Bowl is a perfect representation of this trend, showcasing the rich, warm flavors of the fall season through a colorful medley of fresh ingredients.

Autumn Harvest Buddha Bowl

Discover the vibrant flavors of autumn with the Autumn Harvest Buddha Bowl! This nourishing dish combines quinoa, roasted sweet potatoes, Brussels sprouts, and fresh greens to create a satisfying meal full of health benefits. Perfect for busy weekdays, it encourages seasonal eating and mindful prep. Customize it with your favorite toppings for a colorful and delicious dining experience. Embrace the season and enjoy this wholesome bowl that celebrates fall's bounty!
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Ingredients
  

1 cup quinoa (rinsed)

2 cups vegetable broth or water

1 medium sweet potato, peeled and cubed

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 cup Brussels sprouts, halved

1 cup kale, stems removed and chopped

1 apple, cored and diced

½ cup dried cranberries

¼ cup walnuts, roughly chopped

2 tablespoons pumpkin seeds (pepitas)

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

Optional: crumbled feta or goat cheese for topping

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Roast Sweet Potatoes and Brussels Sprouts: On a baking sheet, toss the cubed sweet potato and halved Brussels sprouts with olive oil, paprika, garlic powder, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender and caramelized, tossing halfway through for even cooking.

      Cook Quinoa: While the vegetables are roasting, bring vegetable broth (or water) to a boil in a medium saucepan. Add quinoa, lower the heat to a simmer, cover, and cook for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

        Sauté Kale: In a skillet over medium heat, add a splash of water or olive oil and sauté the chopped kale for 3-4 minutes until wilted. Season lightly with salt.

          Combine Dressing: In a small bowl, whisk together apple cider vinegar and maple syrup to create a dressing.

            Assemble the Bowl: In serving bowls, layer quinoa, roasted sweet potatoes, Brussels sprouts, sautéed kale, diced apple, dried cranberries, walnuts, and pumpkin seeds. Drizzle with the apple cider dressing.

              Optional Toppings: If desired, sprinkle crumbled feta or goat cheese on top for extra creaminess and flavor.

                Serve and Enjoy: Serve the Buddha bowls warm or at room temperature. Enjoy the delightful flavors of autumn in every bite!

                  Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4