This fall harvest buddha bowl is the perfect lunch this autumn season!
- 1 cup quinoa, cooked according to package directions
- 1 large sweet potato, cut into small cubes
- 1 cup brussels sprouts, cut in halves
- 1 can chickpeas, drained and patted dry
- 1 delicata squash, cut into rings
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 cups kale, chopped
- 1 tbsp lemon
- 1 beet, shredded
- 2 radishes, sliced (I use watermelon radishes)
- 1 avocado
- 1 handful pomegranate seeds
- sesame seeds
maple dijon dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dijon
- 2 tsp maple syrup
- salt & pepper to taste
- 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!)
- Serving Size: 1/4 recipe
- Calories: 723
- Sugar: 12g
- Fat: 36g
- Saturated Fat: 5g
- Carbohydrates: 80g
- Fiber: 19g
- Protein: 21g
Keywords: fall harvest buddha bowl, healthy buddha bowl recipe, buddha bowl sauce recipe