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Fall Buddha Bowl with Quinoa

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Fall Buddha Bowl with Quinoa

Fall is definitely here. I can’t believe it’s already getting this cold at night. I think we even have to turn on the heat in the next couple of days. Crazy! How could summer be over this quickly?! I’m more of a spring and summer person and I don’t like wearing winter jackets, boots, and hats at all. But well there’s no sense in complaining, right? It is what is is. And on the plus side, there’s tons of delicious fall recipes like this fall buddha bowl with quinoa, pumpkin, beet, and Brussels sprouts we had the other day. I also added carrots, pumpkin seeds, and crispy BBQ tempeh and it was so incredibly delicious and also pretty colorful!

Fall Buddha Bowl with Quinoa

The fall buddha bowl is packed with protein and vitamins and it’s a great flu fighter. For those of you who are wondering “what is a buddha bowl?”, the term is not motivated by my religious believes or anything. It’s just a huge bowl that is packed with food so its top resembles the laughing buddha’s belly. I’ve seen tons of buddha bowls lately and I just love the idea of putting all these delicious veggies and grains into a big bowl and top it all off with a creamy sauce.

Fall Buddha Bowl with Quinoa

I absolutely loved this easy fall buddha bowl! It’s comforting, super healthy, packed with flavor, gluten free, and of course vegan! And it all comes together in about 45 minutes. I used a creamy sauce with cashews, nutritional yeast, and white miso paste, which I could eat on literally everything.  And of course I also had to put in some homemade BBQ tempeh. I also used this recipe for my vegan carbonara with tempeh bacon, which I posted a couple of months ago. All you need for the marinade is a tablespoon of BBQ sauce, soy sauce, some water, paprika powder, half an onion, and salt and pepper. I also added some liquid smoke, but that’s totally optional and it’s also great without it. The best thing is that you don’t have to let it sit, you just put the marinade right into the pan and then you cook it for about 5-7 minutes until it’s all soaked up and the tempeh becomes lightly brown and crispy.

Fall Buddha Bowl with Quinoa

For the carrots, I used this spiral slicer, which is also great for zoodles. I got it for Christmas two years ago and everybody thought I was kinda crazy, but I love it. It’s so easy to make julienne strips of carrots, radishes, cucumbers, and all kinds of other firm vegetables. You can either use them instead of wheat pasta or for salads and garnishes. There’s is also a smaller version of the spiral slicer I got.

Fall Buddha Bowl with Quinoa

Fall Buddha Bowl with Quinoa

I hope you love this recipes as much as I do. Let me know if you give a try. As always, I love hearing from you guys.

Have a great start into the week!! Talk to you soon! xx

 

 

 

 

 

Print Recipe
 Fall Buddha Bowl with Quinoa
Fall Buddha Bowl with Quinoa
Prep Time 45 minutes
Servings
people
Ingredients
For the fall buddha bowl:
For the creamy cashew sauce:
Prep Time 45 minutes
Servings
people
Ingredients
For the fall buddha bowl:
For the creamy cashew sauce:
Fall Buddha Bowl with Quinoa
Instructions
  1. Cook the quinoa according to the instructions on the package. Place a large pot of water on the stove, add a pinch of salt, and wait a few minutes for the water to boil. Place the Brussels sprouts in the boiling water and cook them for about 12-15 minutes. Cut the Hokkaido squash into cubes and cook them for 8-10 minutes.
  2. Cut the beetroot into thin slices. Peel the carrots and create julienne strips by using a spiral slicer.
  3. Make the sauce: Place all ingredients into a blender and process until smooth.
  4. Cut the tempeh into small cubes. In a medium pan, heat some olive oil and sauté the onion for about 2-3 minutes until it's translucent. Then add the tempeh, the BBQ sauce, the water, the soy sauce, the paprika powder, salt, pepper, and if using the liquid smoke. Cook for 5-7 minutes until the marinade is all soaked up and the tempeh becomes lightly brown and crispy.
  5. Place the cooked Hokkaido squash, the Brussels sprouts, the carrots, the beet, and the quinoa in a big bowl. In a small pan, heat the cashew sauce for about 2 minutes. If it becomes to thick, add another splash of milk.
  6. Pour the sauce over the buddha bowl and sprinkle with sprouts and pumpkin seeds.
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Comments

    • Thanks, Angie! :-) Glad you like it! It’s just a bowl of food that is so full that its top is shaped like the belly of a laughing buddha. ;-)

      Reply

  13. So much fall goodness I don’t even know where to start!!! I love all the tastes and textures and nutrients in this one meal, and those squiggly sprouts on top are just plain fun <3 Love this Sina, Buddha bowls are a classic for every season!

    Reply

    • Thanks, Natalie! Glad you like it! :-) I love that Buddha bowls are always so healthy and packed with nutrients!

      Reply

    • Thanks, Bianca! I know it’s crazy how cold it already is. Last night it was minus 1 degree!! :-( But well, we can’t change it right? And there’re all these delicious fall and winter recipes to cheer us up. :-)

      Reply

    • You’re welcome, Carly. So great to hear that you like it! Ohh I love cashew cream and you’re right. It really is super easy! :-)

      Reply

  19. Buddha bowls are the best. This looks delicious and so healthy, Sina. I’m with you, I’m a summer girl, although I love fall, it’s just that winter follows and that’s not so good.

    Reply

    • Thanks, Linda! Haha! Right, that’s really not so good. :D It already feels like December, it’s so cold and grey.

      Reply

    • Thanks, Kristina! I just love to put different veggies and grains in a huge bowl and top it all off with a creamy sauce. So comforting! :-)

      Reply

    • Thanks, Pragati! :-) I love healthy bowls like this one, especially when it’s getting cold and flu season is starting. ;-)

      Reply

    • Thanks, Kareenliez! :-) So glad you like it! You’re right it tastes like it looks. Delicious and really simple to make!

      Reply

  28. This dish looks too pretty to even eat! I love trying new things to eat and this has so many good foods in it. I’m going to have to try it out and cross my fingers it turns out as pretty as yours!

    Reply

    • Haha! Thanks, Natalie! I totally know what you mean. I always used to never eat the chocolate bunnies I got for Easter because they just looked way too cute. :D Let me know how you liked it. :-) And I’m sure it will just look as pretty as mine. ;-)

      Reply

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