A large bowl of absolute fall goodness! Roasted autumn vegetables, fruit, greens, nuts, quinoa, and greens all dressed with a toasted pecan dressing.
Fall has never tasted better. I know because this Buddha Bowl is filling my belly as we SPEAK!!! In case you are new to a Buddha Bowl, it gets it’s name for being a rounded bowl to fill your belly. You know, like Buddha. A nutrient dense, plant based dish that makes a perfect lunch or dinner! I’m kind of all about this food trend. If I had it my way, we’d be eating a Buddha bowl for dinner every night of the week. But, I do have 3 other mouths to feed and they like a little more variety. So I save my coveted Buddha bowls for lunches when it’s just me, my computer, and the sweetest gigantic puppy at my feet. And while we’re on the conversation of Miss Tallulah, she loves a Buddha bowl too. I cooked an extra sweet potato, and sliced up extra pears for her (a few of her faves).
Back to the Fall Buddha bowl………
Roasted sweet potatoes and brussel sprouts are the main event here. Oh and let’s please not forget about the Toasted Pecan Vinaigrette. Obviously you can use your own dressing, but this dressing is kind of necessary. Toasted pecans giving this salad a nutty taste with some maple syrup providing just the right amount of sweetness.
Pears, cranberries, pecans, and pumpkin seeds are also added for more texture and taste! Just a few hints to make this Buddha bowl last a few extra days (or share with someone). This recipe will make a LOT of dressing. Your will not need all of it, and you can thank me later. Use it for another salad or veggies; it will last up to 2 weeks in the fridge. Make 2 cups of quinoa and put the extra in a separate container, and save the leftovers so you can have this SAME Buddha bowl the next day. You’re welcome. Finally, toast the pecans for the dressing toward the tail end of roasting the vegetables. No separate pans needed!
Enjoy this Buddha Bowl all tossed together.
- For the Dressing:
- ½ cup pecan halves
- 2 tbsp maple syrup
- ¾ olive oil
- ¼ cup white wine vinegar
- 2 tbsp shallot
- Vegetable broth or water (to thin out)
- For the Buddha Bowl:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup sliced brussel sprouts
- 1 sweet potato, skinned and chopped
- 2 tbsp olive oil
- 1 cup arugula (or any blend of greens)
- ½ apple, chopped
- ¼ cup cranberries
- ¼ cup pumpkin seeds
- Begin by preheating your oven to 400 degrees. On a large sheet pan, spread out the brussel sprouts and sweet potato slices. Drizzle with olive oil and salt. Place in the oven and bake for 20-25 minutes or until veggies are golden brown on the edges.
- Meanwhile, make the dressing. Add the pecan halves with the veggies on the roasting pan. Cook only for 10 mins and remove from the oven. Chop into small pieces. Place pecans, shallots, maple syrup, and vinegar into a food processor or blender. While motor is running, slowly add in olive oil. Once completely mixed, dressing will be thick and will form a paste. Add in water or vegetable broth to thin to your liking. Season with salt and set aside.
- Meanwhile, cook the quinoa. Add 2 cups water to 1 cup quinoa in a saucepan. Bring mixture to a boil, then reduce heat to low adding a lid. Let simmer for approximately 15 minutes until water is completely absorbed and quinoa is fluffy.
- Assemble your Buddha Bowl: Begin with the greens, and approximately 1 cup quinoa on top. Next add in roasted veggies, nuts, and fruit. Drizzle with about ¼ cup dressing and mix to combine. You should have plenty of dressing, quinoa, and veggies/fruits leftover. Assemble another bowl, or save the leftovers for another meal!