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Incorporating healthy fats into your Autumn Harvest Buddha Bowl not only enhances its flavor but also contributes essential nutrients that your body craves. Ingredients like avocado, nuts, and seeds provide a delightful crunch while delivering a rich source of monounsaturated and polyunsaturated fats. These healthy fats are crucial in maintaining heart health, supporting brain function, and aiding in the absorption of fat-soluble vitamins (A, D, E, and K).

Autumn Harvest Buddha Bowl

Embrace the flavors of fall with this nourishing Autumn Harvest Buddha Bowl recipe. Packed with wholesome ingredients like quinoa, sweet potatoes, Brussels sprouts, and kale, this vibrant dish celebrates the season's bounty. The combination of roasted veggies, fresh fruits, and crunchy nuts provides a delightful mix of textures and flavors while delivering essential nutrients. Perfect for meal prep or impressing guests, this bowl is a healthy, customizable option for anyone looking to enjoy a wholesome meal that captures the essence of autumn.
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Ingredients
  

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth or water

1 medium sweet potato, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

1 cup Brussels sprouts, halved

1 cup kale, with stems removed and coarsely chopped

1 apple, cored and diced into bite-sized pieces

½ cup dried cranberries

¼ cup walnuts, roughly chopped for texture

2 tablespoons pumpkin seeds (pepitas)

1 tablespoon apple cider vinegar

1 tablespoon pure maple syrup

Optional: crumbled feta or goat cheese for added creaminess

Instructions
 

Preheat the Oven: Set your oven temperature to 425°F (220°C) to preheat while you prepare the vegetables.

    Roast Sweet Potatoes and Brussels Sprouts: On a large baking sheet, combine the cubed sweet potato and halved Brussels sprouts. Drizzle with olive oil, then sprinkle with paprika, garlic powder, and a generous pinch of salt and pepper. Toss until evenly coated. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.

      Cook Quinoa: While the vegetables are roasting, bring the vegetable broth (or water) to a boil in a medium-sized saucepan. Once boiling, add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff the quinoa with a fork and set aside.

        Sauté Kale: In a medium skillet over medium heat, add a splash of water or a teaspoon of olive oil. Add the chopped kale and sauté for about 3-4 minutes, tossing occasionally, until the kale is wilted and vibrant. Lightly season with salt to enhance the flavor.

          Combine Dressing: In a small bowl, whisk together apple cider vinegar and maple syrup until well blended. This dressing will add a delightful sweetness to your bowl.

            Assemble the Bowl: In individual serving bowls, start layering the ingredients. Begin with a generous scoop of quinoa, followed by the roasted sweet potatoes and Brussels sprouts, sautéed kale, diced apple, dried cranberries, walnuts, and pumpkin seeds. Finally, drizzle the apple cider dressing over the top.

              Optional Toppings: If desired, top with crumbled feta or goat cheese for an extra layer of flavor and creaminess.

                Serve and Enjoy: These Buddha bowls can be served warm or at room temperature, making them perfect for any occasion. Savor the vibrant flavors of autumn with every delicious bite!

                  Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4