Enjoy all the flavours of Fall in this Fall harvest Buddha bowl loaded with roasted squash, roasted chickpeas, and brussels sprouts!

I’ve been enjoying all the Fall foliage this week. The leaves are various colours of reds, yellows, and oranges. It’s just so pretty!

It’s also been getting colder outreach day, which means I’ve busted out my big cozy sweaters. Yup. I’m going to be prepared this year for Winter. (Even though I’ll be escaping the cold weather for 3 weeks…but we’ll talk about that more later!)

All summer I’ve been on this smoothie & salad kick. No joke I think I had a smoothie for breakfast and salad for lunch almost every single day.

But now that Fall is here, I’m in search of some more warming types of foods. I like to keep in mind my dosha type for eating what’s best for my body. Basically, for me this means eating some more warming foods.

This Fall harvest buddha bowl is a warming salad recipe that makes a great lunch or dinner. It’s loaded with protein from quinoa and chickpeas, and loaded with all the best Fall harvest veggies!

This Buddha bowl of course started with a trip to the farmer’s market. My finds included brussels sprouts, delicata squash, watermelon radishes, beets, sweet potatoes, and kale. All great Fall veggies to include for a nutritious bowl!

You can use any of your favourite veggies to make this Fall harvest buddha bowl. Add in any type of squash you love, some roasted root vegetables, or whatever else you enjoy. You can also add in any protein source you like, such as tofu or lentils or beans.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Fall harvest buddha bowl Author: Jess

Jess Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 3 - 4 bowls 1 x

Category: Main

Method: Cook

Cuisine: American Print Pin Description This fall harvest buddha bowl is the perfect lunch this autumn season! Scale 1x 2x 3x Ingredients 1 cup quinoa, cooked according to package directions

quinoa, cooked according to package directions 1 large sweet potato, cut into small cubes

large sweet potato, cut into small cubes 1 cup brussels sprouts, cut in halves

brussels sprouts, cut in halves 1 can chickpeas, drained and patted dry

can chickpeas, drained and patted dry 1 delicata squash, cut into rings

delicata squash, cut into rings 2 tbsp olive oil

olive oil 1/2 tsp salt

salt 2 cups kale, chopped

kale, chopped 1 tbsp lemon

lemon 1 beet, shredded

beet, shredded 2 radishes, sliced (I use watermelon radishes)

radishes, sliced (I use watermelon radishes) 1 avocado

avocado 1 handful pomegranate seeds

handful pomegranate seeds sesame seeds maple dijon dressing 3 tbsp olive oil

olive oil 2 tbsp lemon juice

lemon juice 2 tsp dijon

dijon 2 tsp maple syrup

maple syrup salt & pepper to taste Instructions 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!) Nutrition 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

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