Fall Buddha Bowl (Vegan + Gluten Free)
I’ve been trying to accept that summer is over (hello summer has been over for a month 😅). I was blessed to have 30 degree weather and enjoy the beach for the last time this year just 2 weeks ago. Now the forecast is calling for snow soon. It’s time live in the present, load up on Vitamin D, and make comforting, soul-soothing meals like this Fall Buddha Bowl.
I love this recipe because it utilizes fun ingredients like apple, leeks, thyme, and pine nuts. If you haven’t had toasted pine nuts before, definitely try it out with this recipe! These fragrant and slightly sweet nuts are a powerhouse of nutrition. Pine nuts boast benefits such as protein, fiber, iron, magnesium and zinc, and they’re loaded with healthy fats that have been proven to improve cholesterol levels and maintain a healthy weight. They’re also wonderful for promoting bone health because they contain vitamin k and highly absorbable calcium. This fall buddha bowl recipe is vegan, gluten-free, oil-free and made completely of whole foods.
Fall Buddha Bowl
- 1 cup quinoa
- 2 cups water
- 2 garlic cloves, minced
- 1/2 cup leeks, thinly sliced
- 2 1/2 cups sweet potatoes, diced into small chunks
- 1 tbsp thyme or rosemary, finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups kale, chopped into small pieces
- 1 small apple, diced into small chunks
- 1/2 cup raisins or cranberries
- 1 tbsp maple syrup
- 1/3 cup toasted pine nuts (alternatively you could use walnuts)
- 1/3 cup tahini
- 1/3 cup water
- 1 small garlic clove, minced
- 1 tbsp lemon, or to taste
- 1 tsp maple syrup
- 1/4 salt
- Rinse and drain the quinoa. Bring the water and quinoa to a boil in a medium pot. Once it’s boiling, reduce to a simmer and cook for 15 minutes.
- In the mean time, heat a large pan with a little bit of water (for oil-free) or a small amount of cooking oil such as coconut or avocado. Add the garlic and leeks and saute for about 3 minutes. Add small amounts of water if needed if you are cooking oil-free.
- You can peel the sweet potato if desired, but I usually keep the skin on for extra nutrients and fiber. Dice the potatoes into small chunks (small is best so they cook quickly). Add the potatoes, herbs, salt, and pepper to the pan and saute for around 20 minutes, or until the potatoes are fork tender.
- While the potatoes are cooking you can quickly make the sauce by whisking all of the ingredients in a small bowl until smooth. Adjust seasonings to taste if needed, and add more water if you prefer it more runny.
- In the mean time you can toast the pine nuts. Heat your oven, or even a toaster oven to 375 degrees F. Line a small baking tray with parchment and bake the pine nuts for 5-10 minutes. Stir frequently until they are golden brown and watch them closely because they can burn easily! Remove from the oven and set aside.
- Once the sweet potatoes are cooked, add the kale, apple (again I personally kept the skin on the apples), raisins, and maple syrup. Saute for 5 minutes, until the kale is wilted and bright green. Taste and adjust seasonings if necessary.
- Spoon the quinoa into a bowl and top with the veggies. Drizzle desired amount of sauce, and sprinkle on the pine nuts. If you like it extra saucy, feel free to quickly whisk up some more sauce. Tahini sauce is awesome because it’s so quick! Enjoy!