Description
This Autumn Harvest Buddha Bowl with Tahini Dressing is a vibrant and nutritious meal perfect for the fall season. Featuring roasted sweet potatoes and Brussels sprouts, fluffy quinoa, sautéed kale, chickpeas, and fresh pomegranate seeds, all brought together with a creamy homemade tahini dressing, it’s a wholesome and flavorful plant-based dish that can be enjoyed warm or at room temperature.
Ingredients
Scale
Vegetables & Grains
- 2 medium sweet potatoes, peeled and diced
- 1 cup Brussels sprouts, halved
- 2 cups kale, chopped
- ½ cup pomegranate seeds
- 1 cup quinoa, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
Dressing
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced (optional)
- 2 to 4 tablespoons water
- 3 tablespoons olive oil (for roasting and sautéing)
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove bitterness. Combine rinsed quinoa with 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Then remove from heat and let it sit, covered, for 5 minutes. Fluff quinoa with a fork before serving.
- Roast Vegetables: Preheat the oven to 425°F (220°C). In a bowl, toss the diced sweet potatoes and halved Brussels sprouts with olive oil, ground cumin, paprika, salt, and pepper until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway through to ensure even browning.
- Prepare Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, and minced garlic if using. Slowly add 2 to 4 tablespoons of water, whisking continuously until the dressing reaches your desired consistency—smooth and pourable.
- Sauté Kale: In a skillet, heat a tablespoon of olive oil over medium heat. Add chopped kale and sauté just until tender, about 3-4 minutes. Season lightly with salt and pepper.
- Assemble Buddha Bowl: Start by adding a base of cooked quinoa to each bowl. Layer the roasted sweet potatoes and Brussels sprouts, sautéed kale, and rinsed chickpeas on top. Sprinkle pomegranate seeds over the bowl for a burst of freshness.
- Serve: Drizzle the tahini dressing generously over the assembled bowls. Serve warm or at room temperature for a comforting and colorful autumn meal.
Notes
- You can substitute kale with spinach or Swiss chard based on preference.
- To make this recipe vegan, ensure tahini dressing remains dairy-free as provided.
- Leftover quinoa and roasted vegetables can be stored separately in airtight containers for up to 3 days.
- For added crunch, consider topping with toasted pumpkin seeds or walnuts.
- The tahini dressing can be stored in the fridge for up to 5 days; whisk before using if it separates.
