All the flavors of fall come together in an easy and refreshingly sweet Fall Quinoa Buddha Bowl that will satisfy everyone.
The concept of a Buddha Bowl is growing more and more popular and not just with hippy vegans. So what is a Buddha Bowl exactly? It is a large bowl packed so full that it has a rounded ‘belly’ appearance much like the belly of a buddha. Buddha Bowls are typically bursting with plant-based nutritious ingredients. The base is usually a grain, or in this case quinoa, which is a seed. Then it is topped with things such as veggies, other seeds, legumes, fixings and a dressing to pull it all together.
This Buddha Bowl is super seasonal with roasted butternut squash (oh how I’ve missed you!), crunchy & sweet apples, sweet & tart dried cranberries and sweet & salty roasted pumpkin seeds. The dressing gets a bit of autumn sweetness from maple syrup which brings this Buddha Bowl all together. I recommend preparing the roasted butternut squash, quinoa and roasted pumpkin seeds ahead of time so you can just throw the salad together without much effort when hungry-time rolls around. It takes a bit of forethought but it is totally worth it. You could even prepare the dressing ahead of time and literally just throw it all together and dig in.
This recipe serves four so you can enjoy this bowl with your family or keep it for yourself all week long.
This Buddha Bowl is incredibly nutritious and crazy delicious. It is perfect for when you are craving a healthy, hearty and flavorful lunch or dinner.
I would love to see your Fall Quinoa Buddha Bowls. If you give this recipe a try, please post a pic on social media and tag @eatingbyelaine. Or send me a snap on SnapChat (eatingbyelaine).Print
This recipe has all the flavors of autumn in a bowl. This recipe is entirely plant-based, nut-free and gluten-free making it a great meal for anyone. This recipe is written as if you are preparing all four bowls at once, but you can easily prepare one bowl at a time and save the leftover ingredients for another day.
- 2 cups butternut squash, diced
- 1 cup Sweet & Salty Roasted Pumpkin Seeds
- 4 cups of cooked quinoa (see my post on How to Make Perfectly Cooked Quinoa)
- 1 green apple (such as Ginger Gold or Golden Delicious), chopped
- 1 red apple (such as Honeycrisp, Fuji or Gala), chopped
- 1/2 red onion, small dice
- 1 cup dried cranberries
- 4 green onions, diced
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons maple syrup
- 2 teaspoons dijon mustard
- 1 garlic clove, minced or pressed through a garlic press
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- Prepare the roasted butternut squash: Preheat oven to 400 degrees and line two large baking sheets with parchment paper. Set aside. Toss the diced butternut squash with a drizzle of olive oil and sprinkle liberally with fine salt and pepper. Place on baking sheet making sure the chunks are not touching. Bake for 40 minutes. Allow squash to cool while you prepare the other ingredients. Or if preparing this ahead of time, allow to cool and place in an airtight container in the refrigerator for use later. If it has been in the refrigerator I recommend heating the butternut squash up a bit (about 25 seconds in the microwave before using).
- Prepare the Sweet & Salty Roasted Pumpkin Seeds (see link for directions – so easy, just three ingredients and ten minutes in the oven)
- Assemble your Buddha Bowl: Set out four large bowls. Place 1 cup of room temperature cooked quinoa in the center of each bowl. Place 1/2 cup roasted butternut squash in each of the four bowls. Try and group each ingredients you add for presentation purposes (see pictures). Place 1/4 of the chopped red apple and 1/4 of the chopped green apple in each bowl. Add 1/4 cup diced red onion to each bowl. Add 1/4 cup dried cranberries to each bowl. Sprinkle each bowl with diced green onions.
- Prepare the dressing: Whisk together all dressing ingredients until well combined.
- Just before serving, lightly drizzle each bowl with the dressing (2-3 tablespoons of dressing on each bowl). Serve immediately. If you are not serving right away, only chop as much apple as you need so the rest of the apple does not brown.