Description
A delicious and nutritious Fall Harvest Buddha Bowl packed with seasonal ingredients.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted sweet potatoes, cubed
- 1 cup Brussels sprouts, halved and roasted
- 1/2 cup cranberries
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and cook it in vegetable broth according to package instructions.
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, then roast in the oven for 25-30 minutes.
- In a large bowl, combine cooked quinoa, roasted vegetables, cranberries, chickpeas, and pumpkin seeds.
- Drizzle with maple syrup and mix well.
- Serve warm or at room temperature.
Notes
- Feel free to add other seasonal vegetables.
- This bowl can be made ahead of time and stored in the fridge.
- Adjust the sweetness by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Fall Harvest Buddha Bowl, Vegan Bowl, Healthy Recipe, Seasonal Ingredients