Name: Fall Buddha Bowl with Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3/4 cup quinoa; 2 cups Brussels sprouts (Trimmed and halved); 4 cups Hokkaido squash (Chopped into cubes); 7 oz tempeh (Cut into small cubes); 1/2 cup onion, finely chopped; 2 carrots carrots, thinly julienned; 2 cooked cooked beetroots, sliced; 1/2 cup sprouts (alfalfa, beetroot, and leek sprouts) (For garnish); 1/3 cup pumpkin seeds (For garnish); 1/2 cup cashews; 1/2 cup unsweetened almond or soy milk; 2 tablespoons nutritional yeast; 1 teaspoon mustard; 1 teaspoon white miso paste; 1 teaspoon paprika powder; 1 tablespoon BBQ sauce; 1/3 cup water; 1 teaspoon soy sauce; 1/2 teaspoon liquid smoke; Salt and pepper to taste

Why you’ll love this dish

There’s something wonderfully comforting about a warm, hearty bowl of food as the leaves start to brown and fall. The Fall Buddha Bowl with Quinoa is a perfect example, combining the earthy flavors of roasted Hokkaido squash and Brussels sprouts with protein-packed quinoa and tempeh. This dish not only embraces the seasonal bounty but is also quick to prepare, making it a go-to for busy weeknights or casual family dinners. It’s colorful, nutritious, and, most importantly, delicious! You may also find Quinoa Buddha Bowl Quinoa Bowl useful.

"This fall-inspired buddha bowl is my family’s new favorite! It’s filling and super easy to customize based on what we have at home." — A happy home cook. You may also find Quinoa Buddha Bowl Vegan Gluten Free useful.

The cooking process explained

Making this Fall Buddha Bowl is simple and satisfying. Once you have everything ready, the process usually takes about 30 minutes from start to finish. Each ingredient adds a unique flavor, making this dish not just healthy but also a delight for your taste buds. You’ll start by cooking quinoa, then move on to preparing the vegetables and tempeh, culminating in a warm, assembled bowl that’s begging to be enjoyed. For an added layer of flavor, consider drizzling some tahini dressing on top by checking out this delicious recipe.

What you’ll need

Gather these ingredients for a heartwarming meal:

3/4 cup quinoa
2 cups Brussels sprouts
4 cups Hokkaido squash
7 oz tempeh
1/2 onion, finely chopped
1 tablespoon BBQ sauce
1/3 cup water
1 teaspoon soy sauce
1 teaspoon paprika powder
Salt and pepper to taste
1/2 teaspoon liquid smoke
2 carrots
2 cooked beetroots
1/2 cup sprouts (alfalfa, beetroot, and leek sprouts)
1/3 cup pumpkin seeds
1/2 cup cashews
1/2 cup unsweetened almond or soy milk
2 tablespoons nutritional yeast
1 teaspoon mustard
1 teaspoon white miso paste

Directions to follow

Cook the quinoa according to the package instructions; generally, using a two-to-one water-to-quinoa ratio works best.
In a large pot, boil some water with a pinch of salt and cook the Brussels sprouts for 12-15 minutes until tender.
Chop the Hokkaido squash into cubes and cook in boiling water for about 8-10 minutes.
While the squash cooks, slice the cooked beetroot and thinly julienne the carrots.
For the sauce, blend the almond milk, nutritional yeast, mustard, white miso paste, paprika, and seasonings until smooth.
Cut the tempeh into small cubes and sauté with chopped onion in olive oil until the onion becomes translucent. Then, add BBQ sauce, water, soy sauce, paprika, and liquid smoke. Cook for an additional 5-7 minutes until the tempeh is nicely browned.
In a large mixing bowl, combine the cooked quinoa, Hokkaido squash, Brussels sprouts, shredded carrots, and beet.
Finally, heat the sauce and pour it generously over the buddha bowl. Sprinkle with sprouts and pumpkin seeds for a delightful crunch.

Best ways to enjoy it

Serving your Fall Buddha Bowl can be just as creative as preparing it. Consider garnishing with fresh herbs or a sprinkle of chili flakes for extra flavor. You can serve it as a solo lunch or pair it with a side of roasted chickpeas for added protein. Want a heartier meal? Try it alongside a slice of crusty whole-grain bread. For even more inspiration, don’t miss this 5-ingredient vegan buddha bowl recipe that’s simple yet satisfying.

Tips to make

Prep Ahead: To save time during the week, cook your quinoa in advance and store it in the fridge.
Experiment with Flavors: Don’t hesitate to swap in different veggies or grains based on your preference or what’s in season.
Add Spice: A dash of your favorite hot sauce can add zest and complexity to the dish.

How to store

To keep leftovers fresh, store each component separately in airtight containers in the fridge. The quinoa and roasted veggies can last up to three days. When reheating, ensure everything is warmed through but avoid overcooking the vegetables to maintain texture.

Variations

Want to switch things up a bit? Consider using sweet potatoes instead of Hokkaido squash for a different taste experience. If you’re looking for a grain-free option, feel free to replace quinoa with cauliflower rice. You can even make this dish richer by incorporating more seeds or nuts for a satisfying crunch.

FAQ

Can I make this quinoa bowl ahead of time?

Absolutely! You can prepare the components in advance and store them separately in the refrigerator. Just combine and reheat everything just before eating.

What can I substitute for tempeh?

If you don’t have tempeh on hand or prefer a different protein, you could use chickpeas or black beans for a similar texture and flavor.

Is this dish suitable for meal prep?

Yes, this dish is perfect for meal prep! It holds up well in the fridge and can be enjoyed cold or reheated.

Conclusion

The Fall Buddha Bowl with Quinoa is not just a delicious meal; it represents the essence of fall dining—warm, comforting, and packed with flavor. Explore more variations of this dish with recipes like a Fall Buddha Bowl with Quinoa from Vegan Heaven or check out a unique Fall Quinoa Salad that’s great for meal prep and enjoy the autumn harvest in every bite!