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- 1 cup quinoa - 2 cups vegetable broth - 1 medium sweet potato - 1 cup Brussels sprouts - 1 cup kale - 1 crisp apple - ½ cup dried cranberries - ½ cup walnuts - 2 tablespoons olive oil - 1 teaspoon ground cinnamon - 1 tablespoon maple syrup (optional) - Juice of 1 fresh lemon - Salt and pepper Each serving has about 400 calories. This bowl is rich in fiber, protein, and healthy fats. The quinoa gives you protein, while the sweet potato adds vitamins. Brussels sprouts bring antioxidants, and kale is packed with nutrients. Apples add a touch of sweetness, and walnuts give crunch and healthy fats. Dried cranberries add flavor and antioxidants. This bowl fuels your body and supports your health. Preheating your oven helps cook food evenly. Set your oven to 400°F (200°C). This heat is perfect for roasting vegetables. To cook fluffy quinoa, rinse it well under cold water. In a medium pot, mix 1 cup of quinoa with 2 cups of vegetable broth. Bring it to a boil over medium-high heat. Once boiling, lower the heat to simmer. Cover the pot and let it cook for about 15 minutes. All the liquid should absorb when it’s ready. After cooking, let it sit covered for 5 more minutes. This step helps make it fluffy. While the quinoa cooks, prepare the veggies. Peel and cut the sweet potato into 1-inch cubes. Trim and halve the Brussels sprouts. On a large baking sheet, mix the sweet potato and Brussels sprouts. Drizzle with olive oil and sprinkle ground cinnamon, salt, and pepper on top. Toss them well to coat evenly. Roast the veggies for 25-30 minutes. Check for doneness by ensuring the sweet potatoes are fork-tender and starting to caramelize. Stir them halfway through for even cooking. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, Brussels sprouts, chopped kale, diced apple, dried cranberries, and chopped walnuts. Drizzle fresh lemon juice over the mixture. If you like, add maple syrup for sweetness. Toss everything gently to mix without breaking the veggies. Scoop the warm mixture into individual bowls. For a nice touch, top with extra walnuts and cranberries. This adds crunch and color to your meal. Enjoy every bite of this nourishing dish! To make your Autumn Harvest Buddha Bowl shine, avoid a few common mistakes: - Overcooking the quinoa: This can make it mushy. Keep an eye on the time. - Not seasoning enough: A little salt and pepper can boost flavors. - Skipping the lemon juice: This adds brightness and balances the sweetness. Enhance flavors with these tricks: - Use fresh herbs like parsley or cilantro for a pop of flavor. - Add a sprinkle of feta cheese for a creamy touch. - Try roasting the vegetables longer for more caramelization. You can easily add protein to your bowl. Here are some great options: - Chickpeas: Roast them for crunch. - Tofu: Marinate and bake for extra flavor. - Grilled chicken: For a heartier option. Feel free to swap in different seasonal veggies: - Butternut squash: Sweet and creamy, perfect for fall. - Beets: Earthy and colorful, they add great texture. - Carrots: Sweet and crunchy, they work well roasted. To dress up your Buddha bowl, consider these dressings: - Balsamic vinaigrette: Tangy and sweet, it complements the dish well. - Tahini dressing: Rich and nutty, it adds creaminess. - Honey mustard dressing: Sweet and zesty, it brings a nice kick. For side dishes, I recommend: - A light soup: Like pumpkin or lentil, perfect for fall. - A simple green salad: Adds freshness and crunch. - Whole grain bread: Great for dipping and soaking up flavors. {{image_4}} You can change up the vegetables in your Autumn Harvest Buddha Bowl based on what’s in season. Try using butternut squash or carrots instead of sweet potatoes. These options also add nice sweetness and texture. For greens, use spinach or Swiss chard if kale is not available. You can also swap out Brussels sprouts for cauliflower or broccoli. When it comes to fruits, think about using pears instead of apples for a softer taste. You can also add pomegranate seeds for a pop of color and flavor. Each swap gives a new twist to the dish, keeping it fresh and exciting. If you need gluten-free options, use rice or millet in place of quinoa. Both add a great base to your bowl without gluten. For those who follow a vegan diet, simply skip the maple syrup or replace it with agave nectar. This keeps the bowl sweet without using animal products. If you want to make it vegetarian, just avoid adding meats. Instead, add chickpeas or tofu for protein. These ingredients make your bowl hearty and filling while still being meat-free. Buddha bowls can be served hot or cold, depending on your preference. If you want a warm meal, serve it right after mixing the ingredients. If you prefer a cold dish, let it chill in the fridge for a bit. These bowls are perfect for meal prep. You can make a big batch and store it in containers. They work great for potlucks too. Just pack them up and share with friends. The colors and flavors always impress! To keep your Autumn Harvest Buddha Bowl fresh, follow these tips: - Cool the bowl: Let it cool completely before storing. - Use airtight containers: Glass or plastic containers work well. - Separate ingredients: Store the quinoa and veggies apart from the dressing. This helps keep each component fresh and tasty. When you're ready to enjoy leftovers, use these safe methods: - Microwave: Place in a bowl and cover loosely. Heat for 1-2 minutes. - Stovetop: Heat in a skillet over low heat. Add a splash of water to steam. To keep the texture and flavor, do not overheat. Stir gently while warming. Some ingredients freeze well, while others do not. Here’s how to do it right: - Best for freezing: Quinoa and roasted sweet potatoes freeze well. - Not ideal for freezing: Fresh kale, apples, and walnuts lose texture. To freeze, place cooled quinoa and sweet potatoes in freezer bags. Remove excess air and seal. Thaw in the fridge overnight before reheating. To make your Buddha bowl vegan, you can swap out certain ingredients. Use vegetable broth instead of chicken broth. For a protein boost, add chickpeas or tofu. You can also skip the maple syrup if you prefer. Most ingredients are already vegan, like quinoa, sweet potatoes, and kale. Yes, you can use other grains! Good options include brown rice, farro, or barley. Each grain has a unique texture and flavor. Adjust cooking times as needed. For example, brown rice takes longer to cook than quinoa. You can pair your Buddha bowl with a variety of sides. Grilled tofu or tempeh adds protein. A simple green salad or roasted veggies work well too. If you want something warm, serve a cup of soup alongside. The total time is about 50 minutes. You need 15 minutes for prep and 35 minutes for cooking. Cooking the quinoa takes about 20 minutes, while roasting the veggies takes 25-30 minutes. Yes, you can meal prep this dish! Cook the quinoa and roast the veggies in advance. Store them in the fridge for up to three days. Mix everything together just before serving for the best taste and texture. The Autumn Harvest Buddha Bowl offers a taste of seasonal flavors and healthy ingredients. We covered everything from the core ingredients, like quinoa and sweet potato, to easy cooking and serving tips. Remember, customize it to fit your tastes and dietary needs. Keep experimenting with new flavors and ingredients. Whether you enjoy it warm or cold, this bowl is a versatile meal. Enjoy creating a dish that nourishes both body and spirit.

Autumn Harvest Buddha Bowl

Cozy up this season with a vibrant Autumn Harvest Buddha Bowl that's packed with flavor and nutrition! This delicious recipe features quinoa, roasted sweet potatoes, crisp apples, and walnuts, drizzled with fresh lemon juice for a zesty finish. Perfect for a healthy meal, it's easy to prepare and a feast for the eyes! Click through to explore the full recipe and bring the taste of autumn to your table!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water, if preferred)

1 medium sweet potato, peeled and cut into 1-inch cubes

1 cup Brussels sprouts, trimmed and halved

1 cup kale, stems removed and leaves roughly chopped

1 crisp apple, cored and diced

½ cup dried cranberries

½ cup walnuts, roughly chopped

2 tablespoons olive oil

1 teaspoon ground cinnamon

Salt and freshly ground black pepper, to taste

1 tablespoon pure maple syrup (optional, for added sweetness)

Juice of 1 fresh lemon

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) so it's ready for roasting.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low. Cover the saucepan and let simmer for about 15 minutes, or until the quinoa is tender and all the liquid has been absorbed. Once done, remove it from the heat and let it sit covered for an additional 5 minutes to achieve fluffiness.

      Prepare the Vegetables: While the quinoa is cooking, prepare your vegetables. On a large baking sheet, combine the diced sweet potato and halved Brussels sprouts. Drizzle with olive oil and season with ground cinnamon, salt, and pepper. Toss everything together until the vegetables are evenly coated.

        Roast the Vegetables: Place the baking sheet in the preheated oven. Roast the vegetables for 25-30 minutes, or until the sweet potatoes are fork-tender and starting to caramelize. Be sure to stir the vegetables halfway through the cooking time for even roasting.

          Mix the Bowl: In a large mixing bowl, combine the cooked quinoa, roasted sweet potatoes, halved Brussels sprouts, chopped kale, diced apple, dried cranberries, and chopped walnuts.

            Dress the Bowl: Drizzle the mixture with fresh lemon juice and maple syrup (if you are using it). Gently toss all the ingredients together, ensuring they’re well mixed without breaking down the vegetables.

              Season to Taste: Taste your Buddha bowl and adjust the seasoning, adding more salt and pepper as necessary to reach your desired flavor.

                Serve: Dish the warm mixture into individual bowls. For an appealing presentation, top with extra walnuts and cranberries for crunch and color. Enjoy your nutritious and hearty meal!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4