This Buddha Bowl is a colorful mix of roasted veggies, grains, and greens. It’s hearty, healthy, and perfect for those cozy fall nights. Plus, it looks as good as it tastes!
I love adding a drizzle of tahini dressing on top—it’s like the cherry on the cake! 🥗 Trust me, you’ll want to make this bowl again and again as the leaves change!
Key Ingredients & Substitutions
Quinoa: This super grain is a great base for the bowl. If you’re out of quinoa, feel free to substitute with brown rice or farro—they both add wonderful texture!
Butternut Squash: It brings a lovely sweetness. If you’re in a pinch, sweet potatoes or carrots can work just as well!
Brussels Sprouts: These are perfect for roasting. If you’re not a fan, try using broccoli or green beans instead for a similar bite.
Chickpea Flour: This gives the cauliflower a crispy coating. Instead, you can use regular flour or a gluten-free flour blend if needed.
Tahini: A creamy must-have for the dressing. Any nut or seed butter can be substituted, such as almond butter or sunflower seed butter for a different flavor!
How to Make Crispy Chickpea-Coated Cauliflower?
Getting cauliflower crispy can seem tricky, but it’s easy once you get the hang of it! The chickpea flour mixture is key for coating.
- Mix chickpea flour with water to create a smooth batter. Add turmeric for color and nutrition.
- Coat the cauliflower florets well in the batter. A light layer helps them crisp up better—don’t overload!
- Bake at 400°F (200°C) until golden brown for about 20-25 minutes. Flip halfway for even cooking.
These steps ensure your cauliflower is crunchy on the outside and tender inside, making a perfect addition to your bowl!
Celebrate Fall with Buddha Bowl Delight
Ingredients You’ll Need:
For the Bowl:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 cup cauliflower florets
- 1 cup shredded red cabbage
- 1 cup mixed salad greens or baby spinach
- 1/4 cup alfalfa sprouts
- 1/4 cup pomegranate seeds
- 2 tbsp pumpkin seeds (pepitas)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1/2 cup chickpea flour
- 1/2 cup water (for chickpea flour batter)
- 1/2 tsp turmeric
- 1 tsp nutritional yeast (optional)
For the Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 garlic clove, minced
- 2-4 tbsp water (to thin)
- Salt to taste
How Much Time Will You Need?
This delicious Buddha Bowl takes about 15 minutes for prep and about 1 hour for cooking and assembly, making it a perfect dish to whip up on a cozy fall evening. You’ll enjoy a warm, filling meal that’s packed with flavor and nutrients!
Step-by-Step Instructions:
1. Cook the Quinoa:
In a medium saucepan, combine the rinsed quinoa and the water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Once done, fluff it with a fork and set it aside.
2. Prepare the Vegetables:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the cubed butternut squash, halved Brussels sprouts, and cauliflower florets with olive oil, smoked paprika, garlic powder, 1/4 teaspoon of salt, and pepper until well coated.
3. Roast the Veggies:
Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes, stirring halfway through until they are tender and slightly caramelized. Yum!
4. Make the Chickpea-Coated Cauliflower:
In a bowl, mix the chickpea flour, water, turmeric, nutritional yeast (if using), and 1/4 teaspoon of salt until it forms a smooth batter. Dip some cauliflower florets into the batter, making sure to coat them well, then place them on a parchment-lined baking sheet.
5. Bake the Chickpea Cauliflower:
Pop the baking sheet with the coated cauliflower into the oven at 400°F (200°C) and bake for about 20-25 minutes until they are golden and crispy, flipping them halfway to ensure even cooking.
6. Prepare the Tahini Dressing:
In a small bowl, whisk together the tahini, lemon juice, maple syrup (or honey), minced garlic, and salt. Gradually add water, one tablespoon at a time, until you reach your desired drizzling consistency.
7. Assemble the Bowl:
In each serving bowl, layer a generous scoop of quinoa, followed by portions of the roasted butternut squash, Brussels sprouts, crispy chickpea cauliflower, shredded red cabbage, mixed greens, and alfalfa sprouts.
8. Garnish the Bowl:
Top your bowl with a sprinkle of pomegranate seeds and pumpkin seeds to add a delightful crunch and color.
9. Drizzle the Dressing:
Generously drizzle the tahini dressing over the assembled bowl. Feel free to add as much or as little as you like!
10. Serve and Enjoy!
Dig into your vibrant, nourishing Buddha Bowl right away and savor the rich flavors and colors of fall. Enjoy every bite!
This recipe captures the essence of fall with its hearty, seasonal ingredients! With roasted squash, Brussels sprouts, and colorful garnishes, your taste buds are in for a treat!
Can I Use Different Grains Instead of Quinoa?
Absolutely! While quinoa is a great option, you can substitute it with brown rice, farro, or even barley for a different texture and flavor.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just ensure you use maple syrup instead of honey for the tahini dressing, and you’re good to go!
Can I Prep the Ingredients Ahead of Time?
Yes! You can chop your vegetables and cook the quinoa a day in advance. Just store everything in airtight containers in the fridge. When you’re ready to eat, roast the veggies and assemble the bowl!
How to Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the roasted vegetables and quinoa separately for the best texture, then assemble your bowl again!
