vegan and gluten free quinoa bowls on pink background
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Autumn Buddha Bowls

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