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+ servings

Fall Buddha Bowl with Quinoa and Toasted Pecan Dressing

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3 servings
Author Amy Rains


  • For the Dressing:
  • 1/2 cup pecan halves
  • 2 tbsp maple syrup
  • 3/4 olive oil
  • 1/4 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
  • 1/2 apple chopped
  • 1/4 cup cranberries
  • 1/4 cup pumpkin seeds


  1. 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.
  2. 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.
  3. 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.
  4. 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 1/4 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!