I shared my first quinoa buddha bowl recipe with you just over a year ago. Hard to believe that was my first time ever having one. Since then I’ve made countless other versions, experimenting with different flavors, ingredients and textures.
And while I have enjoyed them all, today’s recipe is by far my favorite. That’s why I knew I had to share it with you.
Last year we talked about what a buddha bowl is – the significance behind it and how it is meant to nourish your body and your soul. It’s a meal with meaning.
As I was browsing around before writing this post, I did a quick search on “buddha bowl” to see if any new recipes had been shared or if there was any new information about it. I found this post on MindBodyGreen and I loved how Betsi (the author) described a buddha bowl as “a meal-sized bowl filled with simple pure food and enjoyed with deep gratitude.”
Enjoyed with deep gratitude. I love that!
This buddha bowl recipe is a little different than my previous one, but just as much as delicious. I started with a base of quinoa (of course), then layered on some roasted sweet potato, steamed broccoli, raw kale, sprouts and dried cranberries.
Drizzled with a creamy pomegranate dressing, this buddha bowl has just the slightest hint of sweetness and it’s filled with comforting, nourishing ingredients.
A simple bowl of autumn goodness.
In last year’s post, I shared a little photo tutorial and since it was so popular, I thought I’d do it again. This recipe comes together in 7 simple steps – layer up, drizzle and toss.
And of course, enjoy!
PIN THIS TUTORIAL
Autumn Quinoa Buddha Bowl
for the buddha bowl
- 1 large sweet potato peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- Salt & pepper to taste
- 2 cup broccoli florets steamed
- 2 cups cooked quinoa any variety, but I used white
- 2 cups raw dinosaur kale
- 1/2 cup alfalfa sprouts
- 1/2 cup dried cranberries
for the dressing
- 1/4 cup tahini
- 3 tablespoones pomegranate juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce optional
- Salt & pepper to taste
- Preheat the oven to 400 degrees F. Toss the sweet potatoes in a bowl with the oil. Season with cinnamon, paprika, salt and pepper.
- Arrange potatoes on a baking sheet and roast in the oven for 20 - 25 minutes, until browned. Flip half way through so they don't burn. Remove from the oven and let cool while you prepare the rest of the bowl.
- Whisk together dressing ingredients until smooth and creamy. Set aside.
- Once the veggies have cooled for a bit, split the quinoa between two bowls. Top each bowl with half of the sweet potatoes, steamed broccoli and raw kale. Add half of the sprouts on top of the veggies in each bowl, then sprinkle with cranberries.
- Drizzle dressing over top, toss together and enjoy!
4 comments on “Autumn Quinoa Buddha Bowl”
That looks and sounds delicious!
Going to have this today for lunch!
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