Go Back
Kale is a superstar ingredient in the Autumn Harvest Buddha Bowl, providing a hearty base packed with nutrients. To achieve perfectly sautéed kale that retains its vibrant green color and delicious flavor, follow these simple techniques:

Autumn Harvest Buddha Bowl

Embrace the flavors of fall with the nourishing Autumn Harvest Buddha Bowl, a perfect blend of vibrant ingredients that celebrate seasonal wellness. This recipe features a hearty base of quinoa, roasted sweet potatoes, and Brussels sprouts, topped with nutritious kale, sweet cranberries, and crunchy pecans. Each ingredient is thoughtfully selected for its health benefits and delicious taste, making this dish not only visually appealing but also satisfying and wholesome. Enjoy this culinary delight that warms the soul and nurtures the body during the cooler months.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 medium sweet potato, peeled and diced into 1-inch cubes

1 cup Brussels sprouts, trimmed and halved

1 cup kale, stems removed and chopped

1/2 cup dried cranberries

1/2 cup pecans, roughly chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon pure maple syrup

1 teaspoon ground cinnamon

Salt and freshly cracked black pepper to taste

For the dressing:

3 tablespoons tahini

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

1 clove garlic, minced

Water, as needed to thin the dressing

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure the vegetables roast perfectly.

    Roast the Vegetables: On a large baking sheet, combine the diced sweet potato and halved Brussels sprouts. Drizzle with olive oil, sprinkle with ground cinnamon, and season generously with salt and freshly cracked black pepper. Toss to coat evenly. Spread the vegetables out in a single layer and roast in the preheated oven for 25–30 minutes, or until tender and slightly caramelized, flipping them halfway through for even cooking.

      Cook the Quinoa: While the vegetables are roasting, place the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. Once cooked, remove from the heat and let it sit covered for an additional 5 minutes. Then, fluff the quinoa gently with a fork.

        Sauté the Kale: In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped kale and sauté for approximately 3–5 minutes, or until it wilts down and turns a vibrant green. Season lightly with a pinch of salt and pepper for flavor.

          Prepare the Dressing: In a small mixing bowl, whisk together the tahini, apple cider vinegar, maple syrup, and minced garlic. Gradually add water a little at a time, stirring until you reach a smooth and pourable consistency. Adjust seasoning to taste.

            Assemble the Buddha Bowl: In individual bowls, place a generous scoop of the fluffy quinoa as the base. Artfully layer the roasted sweet potatoes, Brussels sprouts, sautéed kale, dried cranberries, and chopped pecans on top. If desired, finish with a sprinkle of crumbled feta cheese for an extra touch of flavor.

              Drizzle Dressing: Finally, drizzle the creamy tahini dressing over the assembled bowls, ensuring every ingredient gets a taste of the delicious dressing. Enjoy your vibrant and nutritious Autumn Harvest Buddha Bowl!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings

                  Presentation Tips: Serve the bowl on a colorful dinner plate and garnish with extra pecans and a sprig of fresh parsley for a pop of color. This will enhance the visual appeal and make for a stunning presentation!