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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium sweet potato, peeled and diced - 1 cup Brussels sprouts, halved - 1 cup kale, chopped - 1 apple, diced These main ingredients make your Buddha bowl rich and filling. Quinoa serves as a great base, packed with protein. Sweet potatoes add natural sweetness, while Brussels sprouts bring a nice crunch. Kale offers a nutrient boost, and apples add a fresh, juicy bite. - ½ cup dried cranberries - ½ cup walnuts, roughly chopped - 1 tablespoon maple syrup These optional ingredients enhance the dish. Dried cranberries give a sweet-tart flavor, making the dish fun. Walnuts add crunch and healthy fats. A drizzle of maple syrup can bring warmth and sweetness, perfect for fall. - 2 tablespoons olive oil - 1 teaspoon cinnamon - Salt and pepper to taste Olive oil helps the veggies roast beautifully. Cinnamon adds a warm, cozy flavor. Salt and pepper balance the dish, letting the ingredients shine. Together, these spices create a warm and comforting dish that celebrates autumn. Cooking with fresh, quality ingredients makes every bite special. You can mix and match these components based on your tastes. Enjoy the process and let your creativity flow! First, preheat your oven to 400°F (200°C). This heat helps to roast the veggies just right. While the oven warms up, rinse 1 cup of quinoa under cold water. This step removes any bitterness and helps the quinoa taste fresh. Next, combine the rinsed quinoa and 2 cups of vegetable broth in a saucepan. Bring this mixture to a boil. Once it boils, reduce the heat to low, cover, and simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. After cooking, let it sit covered for 5 minutes. This resting time makes it even better. Now, let’s prepare the veggies. Peel and dice 1 medium sweet potato, and halve 1 cup of Brussels sprouts. Toss them on a large baking sheet with 2 tablespoons of olive oil, 1 teaspoon of cinnamon, salt, and pepper. Spread them out evenly. Roast the vegetables in the oven for 25-30 minutes. Stir them halfway through to ensure they cook evenly. They should turn tender and caramelized. In a large bowl, mix the cooked quinoa, roasted sweet potatoes, Brussels sprouts, 1 cup of chopped kale, 1 diced apple, ½ cup of dried cranberries, and ½ cup of roughly chopped walnuts. Drizzle with the juice of 1 lemon and maple syrup if you like. Gently toss everything together. Taste and adjust the seasoning with more salt and pepper if needed. Serve warm in bowls. For a special touch, top with extra walnuts and cranberries. Enjoy your colorful creation! To perfect quinoa texture, rinse it well. This removes bitter saponins. Use two parts vegetable broth for every cup of quinoa. This adds flavor. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. After cooking, let it sit covered for 5 more minutes. This helps the quinoa fluff up nicely. For roasting vegetables, keep the oven at 400°F. Dice sweet potatoes and halve Brussels sprouts evenly. Toss them with olive oil, salt, and pepper. Adding cinnamon gives a warm touch. Spread them out on a baking sheet in one layer. Stir halfway through for even cooking. Roast for 25-30 minutes until they are tender and caramelized. For dressings, a simple lemon vinaigrette works wonders. Mix olive oil, lemon juice, and a pinch of salt. You can also try tahini or balsamic vinaigrette for variety. A drizzle of maple syrup adds sweetness. For seasoning, consider adding garlic powder or smoked paprika. These add depth to the dish. Fresh herbs like parsley or cilantro can brighten flavors. A sprinkle of feta cheese can also give a nice tang. When serving, pair your Buddha bowl with crusty bread. A slice of whole grain or sourdough complements it well. You can also serve it alongside a light soup for a full meal. For presentation, use big bowls to show off the colors. Layer the ingredients nicely. Top with extra walnuts and cranberries for a crunchy finish. A lemon wedge on the side adds a fresh touch. {{image_2}} You can easily make this bowl fit your needs. For vegan or vegetarian options, use vegetable broth and skip any animal products. The whole dish is already plant-based. If you want gluten-free options, quinoa is a perfect choice. It's gluten-free and packed with protein. Always check labels on any packaged ingredients, like broth or nuts, to ensure they are gluten-free. Feel free to swap in other vegetables you love. Butternut squash or carrots work well in place of sweet potatoes. You can also try adding roasted beets or cauliflower for a new twist. For nuts, walnuts add crunch, but you can use almonds or pecans instead. If you want more sweetness, add pears or figs instead of apples. Dried apricots or raisins can replace cranberries too. You can adjust this bowl for any season. In winter, add hearty root veggies like parsnips or turnips. For summer, consider fresh cucumbers or cherry tomatoes. You can also change the grains. Try brown rice, farro, or even barley for a different texture. Each grain brings its flavor and nutrition, making your bowl unique every time. Store your leftovers in airtight containers. This helps keep food fresh and safe. Use glass or BPA-free plastic containers. They are great for easy stacking in the fridge. Let the food cool completely before sealing the containers. You can store leftovers for up to four days. To freeze the Buddha bowl, portion your meal into freezer-safe containers. Make sure to leave space for expansion. Label the containers with the date. You can freeze it for up to three months. For meal prep, freeze the quinoa and roasted veggies separately. This helps keep each ingredient fresh. When you're ready to eat, thaw the containers in the fridge overnight. This keeps the food safe and ready for reheating. The best way to reheat your Buddha bowl is in the oven. Preheat your oven to 350°F (175°C) and bake for about 15 minutes. This method helps keep the texture of the veggies. You can also use the microwave for a quicker option. Heat in short bursts of 30 seconds, stirring in between. To keep the flavors bright, add a splash of lemon juice before serving. This will wake up the dish and add freshness. A Buddha bowl is a colorful, wholesome meal in a bowl. It typically includes grains, veggies, and healthy fats. The name comes from the idea that a full bowl looks like a Buddha’s belly. This dish is all about balance and nourishment. You get a variety of textures and flavors, making it fun to eat. You can prep the Autumn Harvest Buddha Bowl in advance. Start by cooking the quinoa and roasting the veggies. Store them in separate containers to keep them fresh. When you are ready to eat, just mix everything together. You can also chop the kale, apple, and walnuts ahead of time. Store them in the fridge to maintain their crunch. Yes, adding protein is easy! You can use chickpeas, grilled chicken, or tofu. Cook the protein separately, then mix it into the bowl. For chickpeas, roast them with spices for extra flavor. If using chicken, grill or bake it until cooked. Tofu can be sautéed or baked to add a nice texture. These additions will make your bowl even more filling and nutritious. This article shared a healthful recipe for an Autumn Harvest Buddha bowl. We covered key ingredients like quinoa, sweet potatoes, and Brussels sprouts. You learned how to prepare and cook each part, then assemble the dish. I shared tips for perfecting your bowl and suggested tasty variations. These bowls offer endless options for customization. Try different veggies or dressings based on your taste. Enjoy creating and sharing this nutritious meal with others!

Autumn Harvest Buddha Bowl

Savor the flavors of the season with this delicious Autumn Harvest Buddha Bowl! Packed with roasted sweet potatoes, Brussels sprouts, and quinoa, this nutritious recipe is topped with apples and cranberries for a sweet twist. Perfect for a cozy fall meal, it’s easy to prepare and bursting with vibrant ingredients. Click through to discover how to make this wholesome bowl and satisfy your autumn cravings today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced

1 cup Brussels sprouts, halved

1 cup kale, chopped

1 apple, diced

½ cup dried cranberries

½ cup walnuts, roughly chopped

2 tablespoons olive oil

1 teaspoon cinnamon

Salt and pepper to taste

1 tablespoon maple syrup (optional)

Juice of 1 lemon

Instructions
 

Preheat your oven to 400°F (200°C).

    In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let sit covered for 5 minutes.

      While the quinoa is cooking, prepare the vegetables. On a large baking sheet, toss the diced sweet potato and halved Brussels sprouts with olive oil, cinnamon, salt, and pepper.

        Roast the vegetables in the preheated oven for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized. Stir halfway through to ensure even roasting.

          In a large bowl, combine the cooked quinoa, roasted vegetables, chopped kale, diced apple, dried cranberries, and walnuts.

            Drizzle with lemon juice and maple syrup (if using), then toss gently to combine all ingredients.

              Taste and adjust seasoning with additional salt and pepper if needed.

                Serve warm in bowls, topped with extra walnuts and cranberries for garnish.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4