The leaves have only just started turning as we head toward Autumn, and I am already craving the warm, comforting foods of fall. I love the satisfaction of a bowl of pureed vegetable soup or a roasted vegetable salad.

Today I would like to share with you my newest Buddha Bowl, curated from the best that this season has to offer! I actually prefer this Fall into Autumn Buddha Bowl without dressing, and garnished with avocado and feta cheese.  If you have the time to be a little more creative, you might prepare the dressing to drizzle on top, or even add some seasonings besides sea salt and pepper to your veggies prior to roasting. Cumin and garlic are wonderful warming seasonings for fall, and they pair well with the cauliflower, yam, squash and chickpeas.


Prep & Cook Time: 50 minutes
Makes: 6 Servings

Salad Ingredients

1 cup Cauliflower (cut into florets)

1 Yam (chopped into 1 inch pieces)

1 Beet (chopped into 1 inch pieces)

1 cup Butternut Squash (chopped into 1 inch pieces)

1 small can Chickpeas (rinsed and drained)

3-4 cups spinach leaves

1 cup Quinoa (uncooked)

1.5 cups water

Olive oil, Sea Salt, Ground Pepper

1 Avocado, chopped (optional)

1/4 cup feta cheese (optional)

Ingredients for Dressing (Optional)

4 tbsps Tahini

3 tbsps Extra Virgin Olive Oil

1 Lemon (juiced)

1 Garlic (clove, minced)

1/4 tsp Sea Salt


1. Preheat oven to 375F.
2. Place cauliflower florets, yam, beet, butternut squash in a glass baking dish (toss beets separately if you want to keep the lighter veggies clean). Season with sea salt and pepper and drizzle with a splash of extra virgin olive oil. Toss well. Bake in oven for 30-45 minutes, or until veggies are soft.
3. Meanwhile, place quinoa in a saucepan with the water. Place over high heat and bring to a boil. Cover with lid and let simmer for 12 to 15 minutes or until all water is absorbed. Remove from heat and fluff with a fork.
4. If using the dressing, combine tahini, extra virgin olive oil, lemon juice, minced garlic and sea salt together in a mason jar. Add 3-5 tbsp warm water, depending on consistency desired. Shake well and set aside.
5. Place the spinach in a frying pan with a splash of extra virgin olive oil. Season with sea salt and saute just until wilted. Transfer into a bowl.
6. Place the chickpeas into the same frying pan (which should still be lightly greased from the kale) and saute until slightly browned.
7. Assemble your Buddha bowl by placing quinoa in the bottom of your favourite bowl and arranging roasted fall vegetables, sautéed spinach and warm chickpeas on the top. Add chopped avocado and/or feta for creaminess. Drizzle desired amount of dressing over the bowl (if using).

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