Autumn Spiced Harvest Buddha Bowl

Overview

This Autumn Spiced Harvest Buddha Bowl is a wholesome and colorful meal that combines roasted root vegetables, fluffy quinoa, and crispy spiced chickpeas. The dish is finished with a luscious maple-tahini dressing that adds a tangy sweetness, perfectly complementing the earthy autumn flavors. Entirely vegan and gluten-free, this nutrient-packed bowl is perfect for a satisfying lunch or dinner.

Why you’ll love it

This recipe celebrates seasonal ingredients with warming spices and a balance of textures—from tender roasted vegetables to crunchy chickpeas. It’s easy to prepare, with mostly hands-off roasting, and the components can be prepped ahead for quick assembly. Plus, it’s nourishing, plant-based, and beautifully colorful, making it as pleasing to your palate as to your eyes.

Ingredient notes

• Root vegetables: Butternut squash, carrots, and parsnips add sweetness and earthiness; feel free to substitute or add beetroot or sweet potato.
• Quinoa: Use tri-color or white quinoa for a fluffy base; rinse thoroughly to remove bitterness.
• Chickpeas: Canned chickpeas are convenient; rinse and dry well to ensure crispiness when roasted.
• Maple-tahini dressing: Combines tahini, pure maple syrup, lemon juice, and a touch of garlic for a zesty finish.

Step-by-step

Preheat the oven to 200°C (400°F, fan 180°C). Line a baking tray with parchment paper.

Prepare the vegetables: Peel and dice 300 g butternut squash, 2 medium carrots, and 2 parsnips into 2-3 cm cubes. Toss with 1 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp ground cumin, salt, and pepper. Spread evenly on one half of the baking tray.

Prepare the chickpeas: Drain and rinse one 400 g can chickpeas. Pat dry thoroughly. In a bowl, toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, salt, and pepper. Spread on the other half of the baking tray.

Roast vegetables and chickpeas in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and chickpeas are crisp.

While roasting, cook quinoa: Rinse 150 g quinoa under cold water. Combine with 300 ml water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.

Make the maple-tahini dressing: In a small bowl, whisk together 60 g tahini, 2 tbsp pure maple syrup, 2 tbsp lemon juice, 1 small garlic clove minced, 2 tbsp water (add more if needed for desired consistency), and a pinch of salt.

Assemble the bowl: Divide quinoa, roasted vegetables, and chickpeas between bowls. Drizzle generously with maple-tahini dressing. Optionally, garnish with chopped fresh parsley or pumpkin seeds.

Serving & storage

This Buddha bowl is best served warm but also tastes great at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. The dressing can be stored separately for up to 5 days. Reheat the roasted components gently in the oven or microwave before assembling to maintain texture and flavor.