Autumn Buddha bowl is the BEST vegan Fall lunch. Full of healthy ingredients and perfect for meal prep! #buddhabowls #vegan #glutenfree #grainbowls #quinoabowls | Mindful Avocado
Fall Buddha Bowls -- These vegan and gluten-free bowls are FULL of Fall flavor! Herbed quinoa, roasted squash, and kale with apples, walnuts, pepitas, and a delicious maple tahini dressing. Perfect for a healthy lunch or dinner. #buddhabowls #vegan #glutenfree #grainbowls #quinoabowls | Mindful Avocado

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.

vegan and gluten free autumn buddha bowl with quinoa, kale, squash, apples, and a maple tahini dressing

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 for autumn buddha bowl

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.

vegan and gluten free quinoa bowls on pink background

How to make an Autumn Buddha bowl

Prepare the butternut squash

  1. Peel the skin from the butternut squash and cut in half lengthwise. Scoop out the seeds and cut into 1-inch cubes.
  2. Place on a baking sheet and roast.

Cook the quinoa

  1. Bring water to a boil and cook quinoa covered for 15 minutes.
  2. Let sit covered for 5 minutes and fluff with a fork. Stir in seasonings.

Prepare kale

  1. Wash kale and place on the baking sheet from the butternut squash.
  2. Bake for 5 minutes.

hand pouring dressing on quinoa bowl

How to make the maple tahini dressing

Add all the ingredients for the dressing to a small mixing bowl and whisk until smooth.

Fall vegan Buddha bowl with quinoa, kale, squash, and apples

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!

hand with form in quinoa bowl with apples, squash, and kale

If you tried this vegan Autumn Buddha bowl recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

Try these other delicious grain bowls!
Kale and Sweet Potato Quinoa Bowls
Teriyaki Tofu Bowls
Peanut Tofu Quinoa Bowls

vegan and gluten free quinoa bowls on pink background

Autumn Buddha Bowls

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Buddha bowls are the perfect wholesome meal that is nourishing and healthy. This Buddha bowl recipe is perfect for chilly Fall weather. With good for you ingredients like kale and quinoa, you got to give this healthy vegan recipe a try.
Course Dinner, Lunch
Cuisine Gluten Free, Vegan, Vegetarian
Keyword healthy vegan meal, quinoa bowls, vegan dinner fall, vegan dinner ideas
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 bowls
Calories 461kcal
Author Amanda

Ingredients

Herbed Quinoa:

  • 1/2 cup uncooked quinoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon sage
  • 1 teaspoon lemon juice

Squash:

  • 1 medium butternut squash about 3 cups cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil

Dressing:

  • 1/4 cup olive oil
  • 2 Tablespoons tahini sesame seed butter
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons water
  • 1 Tablespoon maple syrup
  • 1 teaspoon lemon juice
  • salt and pepper to taste

Other Toppings:

  • 1 bunch kale about 4 cups chopped
  • 1 apple I used gala
  • 1/4 cup chopped walnuts
  • 1/4 cup pepitas pumpkin seeds

Instructions

Prepare 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 1 teaspoon olive oil and 1/4 teaspoon salt and pepper. Mix well.
  • Spread evenly onto the baking sheet and bake squash for 25 minutes
  • After 25 minutes, remove from oven and flip squash with a fork. When squash is fully cooked, you should be able to stick a fork through a piece with ease. Let cool and turn down oven temperate to 300 degrees Fahrenheit.

Cook the Quinoa:

  • In a small saucepan, bring 1 cup water to a boil
  • When water is boiling, add quinoa and reduce heat to low-medium. Put the lid on the pot and let simmer 15-20 minutes.
  • When fully cooked, fluff with a fork and add all ingredients for quinoa. Mix well.

Make the Kale:

  • Remove stems from kale and tear into bite-sized pieces. Place in a colander and rinse well.
  • Put squash in a bowl and set aside. Place kale on baking sheet and bake in oven for 5 minutes.
  • Remove kale from oven and let cool.

Dressing:

  • In a small mixing bowl, add all the ingredients for dressing and mix well.

Assemble Bowls:

  • Assemble bowls with quinoa, kale, squash, apples, walnuts, pepitas, and dressing.

Nutrition

Serving: 1bowl | Calories: 461kcal | Carbohydrates: 47.5g | Protein: 11.6g | Fat: 28.2g | Saturated Fat: 3.8g | Sodium: 628mg | Fiber: 7.9g | Sugar: 10.6g

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Autumn Buddha Bowls -- These vegan and gluten-free bowls are FULL of Fall flavor! Herbed quinoa, roasted squash, and kale with apples, walnuts, pepitas, and a delicious maple tahini dressing. Perfect for a healthy lunch or dinner. #buddhabowls #vegan #glutenfree #grainbowls #quinoabowls | Mindful Avocado
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