A cozy, nutrient-packed bowl for fall
This Autumn Harvest Buddha Bowl brings the flavors of fall to life with roasted root vegetables, toasted pecans, and a zesty apple-cider vinaigrette. It’s ready in 25 minutes, vegan-friendly, and perfect for meal prepping.
Whether you’re hosting a fall dinner party or need a quick, healthy lunch, this bowl delivers sweet, savory, and crunchy textures. The star ingredients—roasted carrots, Brussels sprouts, and sweet potatoes—caramelize beautifully in the oven while the quinoa base adds protein and heartiness.
The tangy apple-cider vinaigrette ties everything together with a bright, autumnal flavor. Garnished with sage leaves and pomegranate arils, this bowl is as Instagram-worthy as it is delicious.
Best of all, it’s vegan, gluten-free, and customizable. Add grilled chicken or tofu for extra protein, or swap in your favorite seasonal veggies.
Let’s dive into why this recipe is a fall essential and how to make it your own.
Why This Recipe Works
Quick & Easy
This bowl comes together in 25 minutes with minimal prep. Roast veggies and cook quinoa simultaneously for efficient cooking.
Nutrient-Dense
Packed with fiber from quinoa, antioxidants from roasted veggies, and healthy fats from pecans, this meal fuels your body and soul.
Customizable
Swap in your favorite seasonal produce or add proteins like grilled tofu or chicken to tailor it to your taste.
Makes-Ahead Friendly
Store prepped components for up to 3 days and assemble fresh for a quick, healthy lunch or dinner.
Autumn Harvest Buddha Bowl
A cozy, fall-inspired meal in a bowl
Ingredients
- • 1 cup quinoa, rinsed
- • 2 cups mixed vegetables (carrots, Brussels sprouts, sweet potato), chopped
- • 1/4 cup olive oil
- • 1/4 cup apple cider vinegar
- • 2 tbsp maple syrup
- • 1/2 cup toasted pecans, chopped
- • Fresh sage leaves and pomegranate arils for garnish
Instructions
Cook Quinoa: Combine quinoa and 2 cups water in a saucepan. Bring to a boil, then simmer 15 minutes until tender.
💡 Use a tight lid to prevent water evaporation.
Roast Veggies: Toss chopped veggies with 2 tbsp oil, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 15 minutes.
💡 Stir halfway for even browning.
Make Vinaigrette: Whisk vinegar, remaining oil, maple syrup, and a pinch of salt. Adjust sweetness to taste.
💡 Add a dash of Dijon mustard for extra tang.
Assemble Bowl: Layer cooked quinoa, roasted veggies, and toasted pecans. Drizzle with vinaigrette and garnish with sage and pomegranate.
💡 Serve immediately or store components separately.
Nutrition (per serving):
Ingredient Notes & Substitutions
Quinoa
A complete protein source that adds texture and heartiness. Substitute with brown rice or farro if preferred.
Substitutions: Use any gluten-free grain or increase the veggie portion.
Mixed Veggies
Carrots, Brussels sprouts, and sweet potatoes offer a balance of sweetness and crunch. Swap in butternut squash or parsnips for variety.
Substitutions: Use pre-chopped frozen veggies for convenience.
Apple Cider Vinegar
Adds tangy brightness to the vinaigrette. Balsamic vinegar or lemon juice work well too.
Substitutions: Use white wine vinegar for a milder flavor.
Pecans
Provide a rich, buttery crunch. Walnuts or pumpkin seeds are excellent alternatives.
Substitutions: Omit for a nut-free version or use sunflower seeds.
Pro Tips for Perfect Autumn Harvest Buddha Bowl
Maximize Flavor
Toss veggies with a pinch of smoked paprika or cumin before roasting for extra depth.
Meal Prep Hack
Store prepped quinoa, roasted veggies, and dressing separately in airtight containers for up to 3 days.
Boost Nutrition
Add a handful of spinach or kale to the bowl for an extra nutrient boost.
Presentation Tip
Use a white ceramic bowl and garnish with edible flowers for a Pinterest-worthy photo.
Variations & Customizations
Protein Boost
Add grilled tofu, chickpeas, or shredded cooked chicken for extra protein.
Spicy Twist
Sprinkle with chili flakes or drizzle with sriracha for a kick of heat.
Dairy-Free Option
Use a vegan cheese shaker to add melty dairy-free cheese on top.
Sweet Variation
Top with a dollop of Greek yogurt or coconut yogurt for a creamy finish.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Avocado toast with a sprinkle of Everything Bagel seasoning
- Roasted butternut squash soup for a cozy fall duo
- Crusty sourdough bread to soak up the vinaigrette
🍷 Drink Pairings:
Pair with a crisp apple cider, Chardonnay, or a spiced chai tea to complement the autumn flavors.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Roast veggies and cook quinoa up to 3 days in advance. Store in airtight containers in the fridge.
Refrigerator Storage
Store assembled bowls in airtight containers for up to 2 days. Keep vinaigrette separate to prevent sogginess.
Freezer Storage
Freeze uncooked components for up to 1 month. Thaw overnight in the fridge before assembling.
Reheating Instructions
Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness. Avoid microwave use for best texture.
Troubleshooting & Common Questions
Q: Why are my veggies soggy?
A: Overcooking or adding dressing too early can cause sogginess. Add vinaigrette just before serving.
Q: Can I use canned quinoa?
A: Yes, drain and rinse canned quinoa thoroughly before using. Adjust cooking time as needed.
Q: How to prevent pecans from going rancid?
A: Store toasted pecans in an airtight container in the fridge for up to 1 week.
Q: Can I make this recipe gluten-free?
A: Yes! The recipe is naturally gluten-free. Ensure all store-bought ingredients are certified gluten-free.
Final Thoughts
This Autumn Harvest Buddha Bowl is more than just a meal—it’s a celebration of fall’s vibrant flavors. With its perfect balance of textures and nutrients, it’s sure to become a seasonal favorite.
Whether you’re meal prepping for the week or hosting a cozy dinner, this bowl delivers both taste and convenience. Don’t forget to share your creations on social media and tag us for a chance to be featured!
