Easy & Delicious Autumn Harvest Buddha Bowl

Easy & Delicious Autumn Harvest Buddha Bowl

This hearty Autumn Harvest Buddha Bowl is bursting with the flavours of the season, including roasted sweet potato, Brussels sprouts, and a zingy tahini dressing. It’s a quick and easy meal that’s full of fibre, protein, and healthy fats, making it a nourishing and satisfying dinner.

Ingredients:

• 180g quinoa (brown rice)
• 1 medium sweet potato, peeled and cubed
• 200g Brussels sprouts, trimmed and halved
• 1/2 pomegranate, seeds removed (optional for sweetness)
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon pumpkin seeds (or sunflower seeds)

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup 
• 1 teaspoon Dijon mustard
• 1-2 tablespoons warm water (to thin out the dressing)
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven:
   Preheat your oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment paper or lightly grease with olive oil.

2. Cook the quinoa:
   Rinse the quinoa under cold water. In a small saucepan, cook the quinoa according to the packet instructions. Typically, you'll need 240ml water for 180g quinoa. Bring to the boil, then reduce to a simmer, cover, and cook for around 12-15 minutes. Once cooked, fluff with a fork and set aside.

3. Prepare the vegetables:

   • Cube the sweet potato into bite-sized pieces.
   • Trim and halve the Brussels sprouts.

4. Season the vegetables:
   Place the sweet potato cubes and Brussels sprouts on the baking tray. Drizzle with 1 tablespoon olive oil, and season with ground cinnamon, smoked paprika, salt, and black pepper. Toss the vegetables to coat evenly.

5. Roast the vegetables:
   Roast in the preheated oven for 20-25 minutes, or until the sweet potato is soft and golden, and the Brussels sprouts are crispy at the edges. Toss the vegetables halfway through for even cooking.

6. Make the tahini dressing:
   In a small bowl, whisk together the tahini, lemon juice, maple syrup, and Dijon mustard. Gradually add warm water, 1 tablespoon at a time, until you reach a smooth, pourable consistency. Season with a pinch of salt and pepper.

7. Assemble the bowl:
   Once the quinoa and roasted vegetables are ready, start building your Buddha bowl:

   • Spoon the quinoa into the base of each bowl.
   • Top with the roasted sweet potato, Brussels sprouts, and a handful of pomegranate seeds (if using).
   • Sprinkle over pumpkin seeds for a bit of crunch and extra nutrients.
   • Drizzle with the tahini dressing.

8. Serve and enjoy:
   Give everything a final drizzle of tahini dressing and enjoy this vibrant, nourishing dinner!