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!
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!
Autumn Buddha BowlsPrint Recipe Pin Recipe
- 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
- 1 medium butternut squash about 3 cups cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 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
- 1 bunch kale about 4 cups chopped
- 1 apple I used gala
- 1/4 cup chopped walnuts
- 1/4 cup pepitas pumpkin seeds
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.
- In a small mixing bowl, add all the ingredients for dressing and mix well.
- Assemble bowls with quinoa, kale, squash, apples, walnuts, pepitas, and dressing.
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