The leaves are changing, the air is crisp, and it’s the perfect time for a cozy, nourishing meal. These Autumn Harvest Buddha Bowls are packed with delicious fall flavors, easy to make, and so satisfying. It’s a wonderful way to enjoy wholesome ingredients in one colorful bowl.
Key Ingredients & Substitutions:
- Roasted Vegetables: Sweet potatoes, Brussels sprouts, and cauliflower are fantastic here. Feel free to swap in butternut squash, carrots, or broccoli.
- Protein: Chickpeas add a lovely texture and plant-based protein. You could also use roasted tofu, lentils, or a hard-boiled egg.
- Grain: Quinoa is my go-to for its protein and fluffy texture. Brown rice or farro would also work well.
- Autumn Harvest Dressing: Maple syrup, apple cider vinegar, and Dijon mustard create a sweet and tangy dressing that ties everything together. Honey can replace maple syrup.
- Greens: Spinach or mixed greens provide a fresh base. Kale or arugula are good alternatives.
Ingredients:
For the Roasted Vegetables:
* 1 medium sweet potato, peeled and diced (about 1.5 cups)
* 1 lb Brussels sprouts, trimmed and halved
* 1 head cauliflower, cut into florets
* 1 can (15 oz) chickpeas, rinsed and drained
* 2 tbsp olive oil
* ½ tsp dried thyme
* ½ tsp paprika
* ¼ tsp garlic powder
* Salt and black pepper to taste
For the Autumn Harvest Dressing:
* ¼ cup olive oil
* 2 tbsp apple cider vinegar
* 1 tbsp maple syrup
* 1 tsp Dijon mustard
* ½ tsp dried thyme
* Salt and black pepper to taste
For Assembling:
* 3 cups cooked quinoa
* 4 cups fresh spinach or mixed greens
* Optional toppings: Pumpkin seeds, dried cranberries, chopped pecans
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Servings: 4 bowls
- Calories per serving: Approximately 550 calories
- Tools needed: Large baking sheet, large bowl, small bowl, whisk
Step-by-Step Instructions:
1. Prepare and Roast the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, combine the diced sweet potato, halved Brussels sprouts, cauliflower florets, and rinsed chickpeas. Drizzle with olive oil, sprinkle with dried thyme, paprika, garlic powder, salt, and pepper. Toss to coat evenly.
2. Roast Until Tender
Spread the seasoned vegetables and chickpeas in a single layer on a large baking sheet. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are lightly crispy.
3. Whisk Together the Dressing
While the vegetables are roasting, prepare the Autumn Harvest dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, dried thyme, salt, and pepper until well combined.
4. Assemble Your Buddha Bowls
Divide the fresh spinach or mixed greens among four bowls. Top each bowl with about ¾ cup of cooked quinoa.
5. Add Roasted Veggies and Dressing
Once the vegetables are ready, divide the roasted sweet potatoes, Brussels sprouts, cauliflower, and crispy chickpeas among the four bowls. Drizzle each Autumn Harvest Buddha Bowl generously with the homemade dressing.
6. Garnish and Enjoy
For an extra touch, sprinkle with optional toppings like pumpkin seeds, dried cranberries, or chopped pecans. These Autumn Harvest Buddha Bowls are best enjoyed fresh!
Storage Instructions:
Store leftover roasted vegetables, cooked quinoa, and dressing separately in airtight containers in the refrigerator for up to 3-4 days. When ready to eat, gently reheat the vegetables and quinoa, then assemble your Autumn Harvest Buddha Bowl with fresh greens and dressing.
Frequently Asked Questions (FAQ):
Q: Can I meal prep these Autumn Harvest Buddha Bowls?
A: Yes, absolutely! Cook the quinoa and roast the vegetables ahead of time. Store components separately and assemble right before serving for best results.
Q: What if I don’t have all the suggested vegetables?
A: No problem! Use any hearty root vegetables or cruciferous vegetables you have on hand, like carrots, parsnips, broccoli, or even red onion.
Q: Can I add a different protein?
A: Yes, roasted chicken, baked salmon, or even a hard-boiled egg would make great additions to these Autumn Harvest Buddha Bowls.
Q: Is this recipe gluten-free?
A: Yes, this Autumn Harvest Buddha Bowl recipe is naturally gluten-free.
Q: How can I make the chickpeas extra crispy?
A: Make sure your chickpeas are very dry before tossing with oil and spices. You can also roast them separately for a few extra minutes until they reach your desired crispness.
Q: Can I use a different dressing?
A: Sure! A tahini-based dressing or a lemon-herb vinaigrette would also complement these Autumn Harvest Buddha Bowls.