Fall Harvest Buddha Bowl
Try this Fall Harvest Buddha Bowl recipe, or contribute your own.
Try this Fall Harvest Buddha Bowl recipe, or contribute your own.
- salt & pepper to taste
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 can chickpeas drained
- 3 tbsp olive oil
- 1 avocado
- 2 tbsp lemon juice
- 2 cups kale chopped
- sesame seeds
- 1 tbsp lemon
- 2 tsp maple syrup
- 1 can chickpeas drained and patted dry
- 1 large sweet potato cut into small cubes
- 1 cup quinoa cooked according to package directions
- 1 cup brussels sprouts cut in halves
- 1 delicata squash cut into rings
- 1 beet, shredded
- 2 radishes, sliced (i use watermelon radishes)
- 1 handful pomegranate seeds
- 2 tsp dijon
- Carbohydrate 85.3004040043348 g
- Cholesterol 0 mg
- Fat 29.5430535613307 g
- Fiber 21.4466742939454 g
- Protein 17.7437336168982 g
- Saturated Fat 4.07787746322582 g
- Serving Size 1 1 -3 bowl (508g)
- Sodium 915.798542829137 mg
- Sugar 63.8537297103894 g
- Trans Fat 2.01731684602211 g
- Calories 646 calories
Step-by-step
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Toss the sweet potato, brussels sprouts, chickpeas, and delicata squash in the 2 tbsp of olive oil (divide oil evenly amongst veggies) and season with salt.
- Place the veggies in their own sections on your baking tray (you may need 2 trays).
- Place in the oven.
- The roasted vegetables will need different cooking times: Sweet potatoes: 20-25 minutes, Brussels sprouts: 25-30 minutes, Delicata squash: 25-30 minutes, Chickpeas: 30-35 minutes.
- Remove veggies from the oven and set aside.
- Place the chopped kale in a bowl and squeeze 1 tbsp of lemon juice on it. Massage gently with your hands to soften.
- To assemble the bowls, place some quinoa on the bottom of the bowl, and top with all the roasted vegetables, radish, shredded beets, kale, avocado, pomegranate seeds, and sesame seeds.
- Top with maple dijon dressing, or any other dressing you wish. (or just eat it plain, it's delicious!)
My Fall Harvest Buddha Bowl Adventure: A Busy Mom's Guide to Delicious and Healthy Eating
As a busy mom of two, finding time to cook healthy and delicious meals feels like a constant juggling act. Between school runs, work deadlines, and after-school activities, the last thing I want to spend hours on is an elaborate recipe. That's why I've fallen in love with Buddha bowls. They’re incredibly versatile, packed with nutrients, and surprisingly quick to assemble.
This particular Fall Harvest Buddha Bowl is my absolute favorite. The vibrant colors alone are enough to brighten even the dreariest autumn day. The combination of roasted sweet potatoes, crunchy Brussels sprouts, and creamy avocado is a symphony of textures and flavors. It’s the perfect blend of sweet and savory, earthy and bright – exactly what my soul (and my family's!) craves during this season.
Why I love this recipe: It's adaptable to whatever vegetables are in season. I often swap out the brussels sprouts for roasted carrots or butternut squash, depending on what's on sale at the farmer's market. The chickpeas add a wonderful protein boost, making it a complete and satisfying meal. And the best part? The prep work is minimal. I usually roast the vegetables on a Sunday afternoon, and then it's just a matter of assembling the bowls during the week – a lifesaver on busy weeknights!
The magic of the maple dijon dressing: Don't underestimate the power of a good dressing! It pulls all the flavors together beautifully. The tangy dijon mustard cuts through the sweetness of the maple syrup and the roasted vegetables, creating a harmonious balance. But feel free to experiment! A tahini dressing or a simple lemon vinaigrette would also be fantastic.
Beyond the bowl: Buddha bowls are more than just a meal; they’re a philosophy. They represent a balanced approach to eating, incorporating a variety of colors, textures, and nutrients. It's a mindful way to nourish your body and appreciate the simple pleasure of fresh, wholesome food. This recipe is perfect for meal prepping; I often make a big batch on the weekend and enjoy it throughout the week for lunches or quick dinners. The leftovers also taste amazing cold!
Tips for success:
- Don't overcook the vegetables! You want them to be tender-crisp, not mushy. It’s better to slightly undercook them than overcook them.
- Roast the vegetables in separate sections on the baking tray to ensure even cooking. Different vegetables cook at different rates.
- Massage the kale! This helps to soften the kale and make it more palatable.
- Get creative with your toppings! Feel free to add other vegetables, grains, or nuts to your Buddha bowl. The possibilities are endless!
This Fall Harvest Buddha Bowl is more than just a recipe; it's a reminder to slow down, appreciate the bounty of the season, and nourish ourselves with wholesome, delicious food. Even on the busiest of days, taking the time to create a healthy and flavorful meal is an act of self-care that I encourage every busy woman to indulge in. Give this recipe a try and let me know what you think!
Serving suggestion: This bowl makes a perfect lunch or light dinner. It can also be served as a side dish alongside grilled chicken or fish. I've also used this recipe as a base for a delicious vegetarian Thanksgiving side dish, simply by adding some roasted cranberries and pecans.
Variations:
- Vegetarian/Vegan: This recipe is naturally vegetarian and can easily be made vegan by using a vegan maple dijon dressing.
- Gluten-Free: Ensure that your quinoa and any other added ingredients are gluten-free.
- Dairy-Free: This recipe is naturally dairy-free.
I hope you enjoy this recipe as much as I do. Happy cooking!
