Fall Almond Buddha Bowl

Name: Fall Almond Buddha Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2-3 cups brussel sprouts, halved and stems cut off; 2 medium sweet potatoes, peeled and cubed; 2-3 tbsp cooking oil, like avocado oil or EVOO; 1/2 cup quinoa, uncooked; 1 apple, diced; 1/2 cup almonds, chopped or slivered; 1/4 cup almond butter; 1 tsp ginger, fresh; 2 tbsp maple syrup; 1/4 tsp salt; 1/2 lemon, zested & juiced; 1/4 cup water + more to thin as needed

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This fall almond buddha bowl is can easily be made for meal prep and whipped up in under 30 minutes. The creamy almond ginger dressing embodies all the flavors of fall for a delectable dish.

A buddha bowl filled with fall vegetables, quinoa next to a jar of almond ginger dressing.

I feel like I always gravitate towards a version of this recipe year around this time. It's easy to make given most of it can be made on a sheet pan and the dressing takes under 5 minutes to prepare.

I also love this recipe because it's good for you! I love this time of year for all the baked goods like pies, cakes, brownies and comfort foods. But there is something to be said for a nice hearty buddha bowl that has a ton of fiber and plant based protein.

Ingredients

Brussel sprouts & Sweet potatoes: You can place both of these on a sheet pan and roast for about 20 minutes. While they are roasting, prepare the remaining ingredients.
Quinoa: You can use another grain here if you don't like quinoa or don't have any. I prefer quinoa because it's higher in protein than most other grains.
Almonds: I topped my bowl with some slivered almonds but walnuts, pecans or other seed/nut would work like pumpkin seeds!

A baking sheet lined with parchment paper with sweet potatoes and brussel sprouts on it.

If you want to keep this recipe plant based, I would suggest adding chickpeas for another source of plant protein!

The Almond Ginger Dressing

The dressing for this fall buddha bowl was inspired by my almond turmeric dressing! However, this version has no turmeric and less lemon.

I would recommend using an immersion blender to make this dressing. I use mine pretty often for dressings and it's relatively inexpensive!

A mason jar filled with almond ginger dressing.

Almond butter: You can sub any other nut butter if you don't have almond!
Ginger: I use fresh in this recipe but if you only have dried, I would recommend ½ tsp.
Maple Syrup: This gives the recipe that fall flavor! But if you don't have maple syrup you can use honey or agave nectar. Note if you use honey this recipe is no longer vegan.

FAQs

What makes it a Buddha Bowl?

A buddha bowl is a vegetarian dish that consists of small portions of many different ingredients. It is generally served cold (although I would say this dish can be eaten warm or cold!)

Can this Buddha Bowl have any meat or additional protein?

Yes! I am a huge fan of adding additional protein depending on your activity level, age or metabolism. I mentioned earlier that chickpeas would be a great plant protein source. Although you could also add tofu, edamame, shrimp, salmon, chicken etc...

Is this healthy?

There is no definitive definition for 'healthy' since that looks different for everyone but I would generally say yes, this is fall buddha bowl is healthy. It is gluten free, dairy free and completely vegan too.

A buddha bowl filled with vegetables and quinoa and drizzled with almond ginger dressing.

If you love this recipe as much as I do, please leave a star rating/comment below! Don't forget to PIN IT for later and tag @mealswithmaggie on Instagram.