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Fall Buddha Bowl with Quinoa

A warm, hearty bowl combining roasted Hokkaido squash and Brussels sprouts with protein-packed quinoa and tempeh, embracing the flavors of fall.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main 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

Sauce ingredients

  • 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

Instructions

Preparation

  • Cook the quinoa according to the package instructions, using a two-to-one water-to-quinoa ratio.
  • 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.
  • Add BBQ sauce, water, soy sauce, paprika, and liquid smoke to the tempeh and cook for an additional 5-7 minutes until browned.

Assembly

  • In a large mixing bowl, combine the cooked quinoa, Hokkaido squash, Brussels sprouts, shredded carrots, and beet.
  • Heat the sauce and pour it generously over the buddha bowl.
  • Sprinkle with sprouts and pumpkin seeds for a delightful crunch.

Notes

To save time, cook quinoa in advance. Serve with fresh herbs or chili flakes. Try it with roasted chickpeas or whole-grain bread for a hearty meal.