Warm kale, squash, and apples on a fluffy bed of quinoa generously drizzled with a maple tahini dressing, this Autumn Buddha bowl screams Fall flavor! The perfect healthy vegan meal that showcases all the seasonal produce.
There are two types of people in this world. Those who love buddha bowls and those who don’t have a clue what a buddha bowl is.
What is a buddha bowl?
It’s basically a fancy way of saying a grain bowl that is full of healthy carbs, veggies, fats, and protein. All customizable to your liking. This Autumn buddha bowl is naturally vegan and gluten-free and it is just as delicious as nourishing!
It’s the perfect healthy lunch recipe, or great for weeknight dinners. The herbed quinoa is seasoned with thyme, sage, and rosemary, reminding me of a comforting Thanksgiving meal.
Don’t take my word for it though, scroll down and give this healthy plant-based recipe a go, my friend!
Ingredients in Autumn Buddha bowl
This Autumn buddha bowl is a bed of savory herbed quinoa topped with butternut squash and a bed of kale. Apple slices, walnuts, and pepitas (or pumpkin seeds) are dressed on the top all covered in a slightly sweet yet tangy maple tahini dressing.
How to make an Autumn Buddha bowl
Prepare the butternut squash
- Peel the skin from the butternut squash and cut in half lengthwise. Scoop out the seeds and cut into 1-inch cubes.
- Place on a baking sheet and roast.
Cook the quinoa
- Bring water to a boil and cook quinoa covered for 15 minutes.
- Let sit covered for 5 minutes and fluff with a fork. Stir in seasonings.
- Wash kale and place on the baking sheet from the butternut squash.
- Bake for 5 minutes.
How to make the maple tahini dressing
Add all the ingredients for the dressing to a small mixing bowl and whisk until smooth.
Are Buddha bowls good for meal prep?
Absolutely! Prep all the components and store in separate containers. When ready to eat, simply assemble the bowls and top with dressing.
If you wish to bring this to work as a healthy lunch, I recommend making the bowl and keeping the walnuts, pepitas, and apple slices separate. Heat up the bowl then add the dressing and toppings!
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Autumn Buddha Bowls
- 3/4 cup uncooked quinoa
- 1.5 cups water
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 1 medium butternut squash cubed (about 5-6 cups)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 Tablespoons olive oil
- 1/4 cup olive oil
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons water
- 1 Tablespoon maple syrup
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- pinch black pepper
- 1 bunch kale about 4 cups chopped
- 1 apple thinly sliced (I used Honeycrisp)
- 1/4 cup walnuts chopped
- 1/4 cup pepitas pumpkin seeds
Cook the Squash:
- Preheat oven to 400 degrees Fahrenheit
- Using a vegetable peeler, remove the skin off of the squash. Cut lengthwise and spoon out seeds. Cut into cubes and place in mixing bowl.
- Add olive oil, salt, and pepper. Mix well.
- Spread evenly onto the baking sheet and bake squash for 30-35 minutes, flipping halfway through.
Cook the Quinoa:
- Rinse quinoa well. Add to a small saucepan along with water.
- Bring water to a boil, add 1/2 teaspoon salt, then reduce to a gentle simmer. Cook until most of the water is absorbed (about 10-15 minutes)
- Remove from heat and place a lid on the saucepan. Let sit for 5 minutes. Remove lid and fluff quinoa with a fork. Mix in thyme, rosemary, and sage. Place lid back on to keep warm and set aside.
Make the Kale:
- Remove stems from kale and tear into bite-sized pieces. Place in a colander and rinse well under warm water; massaging the kale as you rinse it.
- Place a small amount of water (about 1-2 inches) into a large pot. place a steamer basket in the bottom and bring to a boil. Add kale, cover, and let steam (3-4 minutes).
- In a small mixing bowl, add all the ingredients for the dressing and whisk well. Taste and adjust seasonings if needed.
- Assemble bowls with quinoa, kale, squash, apples, walnuts, pepitas, and dressing. Serve warm.
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