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Autumn Harvest Buddha Bowl: 7 Fall Delights

Autumn Harvest Buddha Bowl
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This Autumn Harvest Buddha Bowl is a healthy and hearty meal perfect for a cool fall day. It’s packed with seasonal vegetables, wholesome grains, and a flavorful dressing.

Ingredients

Scale
  • 1 cup quinoa, cooked
  • 1 sweet potato, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1/2 red onion, sliced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pumpkin seeds
  • For the dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potato cubes and Brussels sprouts with a little olive oil, salt, and pepper. Spread on a baking sheet.
  3. Roast for 20-25 minutes, or until tender and slightly caramelized.
  4. While vegetables are roasting, whisk together all dressing ingredients in a small bowl.
  5. Assemble the bowls: divide cooked quinoa among serving bowls. Top with roasted sweet potatoes, Brussels sprouts, red onion, dried cranberries, and pumpkin seeds.
  6. Drizzle with dressing just before serving.

Notes

  • Feel free to add other fall vegetables like butternut squash or carrots.
  • For added protein, include chickpeas or grilled chicken.
  • Adjust maple syrup in the dressing to your sweetness preference.

Nutrition

Find it online: https://delishdiarist.com/autumn-harvest-buddha-bowl/