26 Delicious Fall Buddha Bowl Recipes You’ll Love

When the crisp air of autumn arrives, nothing feels better than a hearty, nourishing meal that warms you from the inside out.

Fall is the season of abundance, bringing cozy root vegetables, earthy grains, colorful greens, and sweet fruits like apples, cranberries, and pears.

One of the best ways to celebrate these flavors is with Buddha bowls—vibrant, nutrient-dense meals that combine grains, proteins, vegetables, and toppings in one beautiful dish.

In this collection of 26 fall Buddha bowl recipes, you’ll discover a wide variety of combinations—from sweet potato and kale bowls to beet and farro creations, maple-roasted carrots, and hearty squash bowls.

Each recipe highlights the rich, earthy, and sometimes sweet flavors of autumn produce, while also being simple enough to prepare at home.

Whether you’re looking for a quick weeknight dinner, a make-ahead lunch, or a wholesome meal to share with loved ones, these bowls will keep you cozy and energized all season long.

26 Delicious Fall Buddha Bowl Recipes You’ll Love

These 26 fall Buddha bowl recipes prove that healthy eating can be both satisfying and full of seasonal flair.

By layering grains, roasted vegetables, proteins, and flavorful dressings, you create more than just a meal—you create a comforting ritual to savor throughout autumn.

Whether you prefer something hearty and earthy like beets and farro or something sweet and festive like cranberries and squash, there’s a bowl here for every craving.

So grab your favorite harvest produce, roast it up, and build your own fall-inspired Buddha bowl. With each bite, you’ll enjoy the colors, textures, and warmth that make autumn meals so memorable.

Harvest Quinoa Buddha Bowl

This hearty and colorful fall Buddha bowl is filled with protein-packed quinoa, roasted butternut squash, crisp apple slices, kale, and toasted pecans.

A creamy maple-tahini dressing ties the flavors together, making it a satisfying seasonal meal.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• 2 cups kale, chopped and massaged
• 1 crisp apple, thinly sliced
• ¼ cup dried cranberries
• ¼ cup pecans, toasted
• Salt and pepper to taste

Maple-Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 2–3 tbsp warm water to thin

Instructions:

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, cinnamon, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until caramelized and tender.
2. Meanwhile, cook quinoa in vegetable broth: bring to a boil, reduce to simmer, cover, and cook for 15 minutes until fluffy. Set aside.
3. Prepare the kale by massaging it with a drizzle of olive oil until softened.
4. Whisk together tahini, maple syrup, apple cider vinegar, lemon juice, and warm water until smooth. Adjust consistency as needed.
5. Assemble the bowls: start with a base of quinoa, top with roasted squash, kale, apple slices, cranberries, and pecans. Drizzle generously with the maple-tahini dressing.

This Harvest Quinoa Buddha Bowl delivers sweet, savory, and earthy flavors that embody fall.

Each bite is nourishing, comforting, and full of seasonal goodness.

Autumn Chickpea Buddha Bowl

A protein-rich bowl of roasted chickpeas, Brussels sprouts, and sweet potatoes paired with wild rice and topped with a tangy mustard dressing.

It’s warm, filling, and perfect for crisp fall evenings.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 cups Brussels sprouts, halved
• 1 medium sweet potato, cubed
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• 1 cup red cabbage, shredded
• ¼ cup pumpkin seeds

Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Spread chickpeas, Brussels sprouts, and sweet potato on a sheet pan. Toss with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes, flipping halfway.
2. Cook wild rice in vegetable broth: bring to a boil, cover, and simmer 40–45 minutes until tender. Fluff with a fork.
3. Whisk together Dijon mustard, apple cider vinegar, maple syrup, olive oil, salt, and pepper until smooth.
4. Assemble bowls: add wild rice as the base, layer with roasted chickpeas, Brussels sprouts, sweet potatoes, and shredded red cabbage. Sprinkle with pumpkin seeds and drizzle with mustard dressing.

This Autumn Chickpea Buddha Bowl is hearty, flavorful, and packed with plant-based protein.

It’s a perfect cozy meal that highlights the rustic flavors of fall.

Maple Roasted Veggie Buddha Bowl

This vibrant Buddha bowl showcases maple-glazed carrots, roasted beets, and spiced cauliflower served over farro.

Finished with a creamy garlic yogurt sauce, it’s both comforting and nutrient-rich.

Ingredients:

• 2 medium carrots, sliced into sticks
• 2 medium beets, peeled and cubed
• 2 cups cauliflower florets
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp cumin
• 1 cup farro, rinsed
• 3 cups water or broth
• 2 cups baby spinach
• ¼ cup walnuts, chopped

Garlic Yogurt Sauce:

• ½ cup unsweetened dairy-free yogurt (or Greek yogurt if not dairy-free)
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots and beets with olive oil, maple syrup, salt, and pepper. On a separate sheet, toss cauliflower with olive oil, cumin, salt, and pepper. Roast both for 25–30 minutes until golden and tender.
2. Cook farro by bringing water or broth to a boil, add farro, reduce heat, and simmer for 25–30 minutes until chewy and tender. Drain any excess liquid.
3. Mix yogurt with garlic, lemon juice, salt, and pepper to make a creamy sauce.
4. Assemble the bowl: start with farro, then add roasted carrots, beets, cauliflower, fresh spinach, and walnuts. Top with a drizzle of garlic yogurt sauce.

The Maple Roasted Veggie Buddha Bowl balances sweet, earthy, and savory notes in one nourishing dish.

It’s a wholesome fall-inspired meal that’s as beautiful as it is delicious.

Sweet Potato & Lentil Buddha Bowl

This fall-inspired bowl combines roasted sweet potatoes, spiced lentils, sautéed kale, and a creamy cashew dressing.

It’s hearty, nutrient-dense, and perfect for a cozy dinner.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 1 cup green or brown lentils, rinsed
• 3 cups vegetable broth
• 2 cups kale, chopped
• 1 tbsp olive oil (for sautéing)
• ¼ cup pomegranate seeds
• Salt and pepper to taste

Cashew Dressing:

• ½ cup soaked cashews
• 2 tbsp lemon juice
• 1 garlic clove
• 2 tbsp nutritional yeast
• ¼ cup water (adjust as needed)
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cinnamon, smoked paprika, salt, and pepper. Roast 25–30 minutes until tender.
2. Cook lentils in vegetable broth until soft, about 25 minutes. Drain excess liquid.
3. Sauté kale in olive oil with a pinch of salt until wilted.
4. Blend soaked cashews, lemon juice, garlic, nutritional yeast, and water into a creamy sauce.
5. Assemble bowls: start with lentils, then add sweet potatoes, kale, and pomegranate seeds. Drizzle with cashew dressing.

The Sweet Potato & Lentil Buddha Bowl offers a warm, comforting balance of sweet, savory, and tangy flavors that make fall dining truly special.

Roasted Pumpkin & Brown Rice Buddha Bowl

Celebrate autumn with roasted pumpkin, earthy mushrooms, and nutty brown rice, all tied together with a sage-infused tahini sauce.

This dish is cozy, aromatic, and full of fall flavors.

Ingredients:

• 2 cups pumpkin, cubed
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp ground nutmeg
• 1 cup brown rice
• 2 ½ cups vegetable broth
• 1 cup arugula
• ¼ cup sunflower seeds
• Salt and pepper to taste

Sage-Tahini Sauce:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1 garlic clove, minced
• 1 tbsp fresh sage, finely chopped
• 2–3 tbsp warm water

Instructions:

1. Preheat oven to 425°F (220°C). Toss pumpkin and mushrooms with olive oil, nutmeg, salt, and pepper. Roast for 25 minutes until golden.
2. Cook brown rice in vegetable broth: bring to a boil, then simmer covered for 40 minutes until tender.
3. Whisk tahini, lemon juice, maple syrup, garlic, sage, and water into a smooth sauce.
4. Build the bowls: start with rice, layer roasted pumpkin and mushrooms, add arugula, sprinkle sunflower seeds, and drizzle with sage-tahini sauce.

The Roasted Pumpkin & Brown Rice Buddha Bowl is earthy, nutty, and bursting with the cozy flavors of fall, making it a perfect seasonal comfort dish.

Apple & Roasted Carrot Buddha Bowl

A fresh yet hearty fall Buddha bowl with roasted carrots, quinoa, crisp apple slices, chickpeas, and a zesty apple cider vinaigrette.

It’s sweet, tangy, and nourishing.

Ingredients:

• 3 large carrots, peeled and sliced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 cup quinoa, rinsed
• 2 cups water or broth
• 1 apple, thinly sliced
• 1 can chickpeas, drained and rinsed
• 2 cups mixed greens
• ¼ cup walnuts, toasted
• Salt and pepper to taste

Apple Cider Vinaigrette:

• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, cumin, salt, and pepper. Roast for 20–25 minutes until caramelized.
2. Cook quinoa in water or broth: bring to a boil, reduce heat, and simmer 15 minutes until fluffy.
3. Whisk together apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper.
4. Assemble bowls: quinoa at the base, then roasted carrots, apple slices, chickpeas, greens, and walnuts. Finish with apple cider vinaigrette.

The Apple & Roasted Carrot Buddha Bowl combines fresh crunch with earthy warmth, making it a refreshing yet filling fall meal.

Spiced Acorn Squash Buddha Bowl

This cozy fall bowl highlights roasted acorn squash, warm spiced farro, sautéed kale, and crunchy pumpkin seeds, finished with a creamy cinnamon-maple yogurt drizzle.

It’s comforting, wholesome, and beautifully seasonal.

Ingredients:

• 1 medium acorn squash, halved, seeds removed, and sliced into wedges
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp chili powder
• 1 cup farro, rinsed
• 3 cups vegetable broth
• 2 cups kale, chopped
• 1 tbsp olive oil (for sautéing)
• ¼ cup pumpkin seeds, toasted
• Salt and pepper to taste

Cinnamon-Maple Yogurt Sauce:

• ½ cup plain dairy-free or Greek yogurt
• 1 tbsp maple syrup
• ½ tsp cinnamon
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash wedges with olive oil, cinnamon, chili powder, salt, and pepper. Roast for 30 minutes until caramelized.
2. Cook farro in vegetable broth until tender, about 25–30 minutes. Drain excess liquid.
3. Sauté kale in olive oil with a pinch of salt until just wilted.
4. Whisk yogurt, maple syrup, cinnamon, and lemon juice until smooth.
5. Assemble the bowls: farro at the base, topped with roasted acorn squash, sautéed kale, and pumpkin seeds. Drizzle with cinnamon-maple yogurt sauce.

The Spiced Acorn Squash Buddha Bowl offers a warm, sweet-savory balance that makes every bite feel like autumn comfort food.

Maple Brussels Sprouts & Barley Buddha Bowl

Crispy roasted Brussels sprouts and carrots paired with chewy barley, chickpeas, and a tangy mustard-maple vinaigrette.

This bowl is hearty, balanced, and perfect for a filling fall lunch or dinner.

Ingredients:

• 2 cups Brussels sprouts, halved
• 2 medium carrots, sliced
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 can chickpeas, drained and rinsed
• 1 cup pearl barley
• 3 cups vegetable broth
• 2 cups baby spinach
• ¼ cup pecans, chopped
• Salt and pepper to taste

Mustard-Maple Vinaigrette:

• 2 tbsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts and carrots with olive oil, maple syrup, salt, and pepper. Roast for 25 minutes until crisp and caramelized.
2. Cook barley in vegetable broth until tender, about 30 minutes. Drain any excess liquid.
3. Whisk mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper into a smooth vinaigrette.
4. Assemble bowls: barley base, topped with roasted vegetables, chickpeas, spinach, and pecans. Drizzle with mustard-maple vinaigrette.

The Maple Brussels Sprouts & Barley Buddha Bowl is a hearty, nourishing fall dish that delivers both crunch and comfort in every spoonful.

Roasted Beet & Wild Rice Buddha Bowl

This earthy fall bowl features roasted beets, wild rice, garlicky sautéed greens, and creamy goat cheese (optional), topped with a bright balsamic reduction.

It’s vibrant, elegant, and deeply satisfying.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• 1 tsp thyme
• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• 2 cups Swiss chard or spinach, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil (for sautéing)
• ¼ cup goat cheese crumbles (optional)
• ¼ cup walnuts, toasted
• Salt and pepper to taste

Balsamic Reduction:

• ½ cup balsamic vinegar
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, thyme, salt, and pepper. Roast for 30–35 minutes until tender.
2. Cook wild rice in vegetable broth until soft, about 45 minutes. Fluff and set aside.
3. Sauté garlic in olive oil, then add Swiss chard or spinach. Cook until wilted.
4. Simmer balsamic vinegar and maple syrup in a small pan until reduced by half and syrupy.
5. Build the bowls: start with wild rice, add roasted beets, sautéed greens, walnuts, and goat cheese if using. Drizzle with balsamic reduction.

The Roasted Beet & Wild Rice Buddha Bowl is earthy, tangy, and nourishing, offering both rustic comfort and a touch of sophistication to fall dining.

Curried Cauliflower & Sweet Potato Buddha Bowl

This warming fall bowl is filled with roasted curried cauliflower and sweet potatoes, fluffy basmati rice, chickpeas, and a refreshing cilantro-lime drizzle.

It’s both comforting and vibrant.

Ingredients:

• 2 cups cauliflower florets
• 1 medium sweet potato, cubed
• 3 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 cup basmati rice
• 2 cups water or broth
• 1 can chickpeas, drained and rinsed
• 2 cups baby spinach
• Salt and pepper to taste

Cilantro-Lime Drizzle:

• ½ cup fresh cilantro
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 garlic clove
• 2 tbsp water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower and sweet potatoes with olive oil, curry powder, turmeric, salt, and pepper. Roast for 25–30 minutes until golden.
2. Cook basmati rice in water or broth until fluffy, about 15 minutes.
3. Blend cilantro, lime juice, olive oil, garlic, water, and salt until smooth.
4. Assemble bowls: rice at the base, topped with roasted vegetables, chickpeas, and fresh spinach. Finish with a drizzle of cilantro-lime sauce.

The Curried Cauliflower & Sweet Potato Buddha Bowl is fragrant, nourishing, and perfect for warming up chilly fall evenings.

Butternut Squash & Kale Buddha Bowl

Sweet roasted butternut squash pairs with garlicky kale, quinoa, and crunchy pecans in this cozy fall Buddha bowl.

A maple-balsamic vinaigrette completes the seasonal flavors.

Ingredients:

• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 cups kale, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil (for sautéing)
• ¼ cup pecans, toasted
• Salt and pepper to taste

Maple-Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss butternut squash with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth until fluffy, about 15 minutes.
3. Sauté garlic in olive oil, add kale, and cook until wilted.
4. Whisk together balsamic vinegar, maple syrup, olive oil, mustard, salt, and pepper.
5. Assemble bowls: quinoa base, roasted butternut squash, kale, pecans, and a drizzle of maple-balsamic vinaigrette.

The Butternut Squash & Kale Buddha Bowl delivers a perfect balance of sweet, savory, and nutty notes that embody fall comfort food.

Mushroom & Wild Rice Buddha Bowl

This earthy Buddha bowl combines roasted mushrooms, caramelized onions, wild rice, spinach, and crispy sage leaves for a rich, autumn-inspired meal.

A garlic-tahini sauce brings it all together.

Ingredients:

• 2 cups mushrooms, sliced
• 1 large onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• 2 cups spinach
• 6–8 fresh sage leaves
• ¼ cup walnuts, chopped
• Salt and pepper to taste

Garlic-Tahini Sauce:

• 3 tbsp tahini
• 1 garlic clove, minced
• 2 tbsp lemon juice
• 2–3 tbsp warm water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast mushrooms with 1 tbsp olive oil, salt, and pepper for 20 minutes until golden.
2. Cook wild rice in vegetable broth for 40–45 minutes until tender.
3. In a skillet, caramelize onions with 1 tbsp olive oil over medium-low heat until golden and soft. Remove and set aside.
4. In the same skillet, fry sage leaves in 1 tbsp olive oil until crisp. Drain on paper towels.
5. Whisk tahini, garlic, lemon juice, water, and salt into a smooth sauce.
6. Assemble bowls: wild rice base, topped with mushrooms, onions, spinach, walnuts, and crispy sage. Drizzle with garlic-tahini sauce.

The Mushroom & Wild Rice Buddha Bowl is earthy, savory, and deeply satisfying — a beautiful showcase of autumn’s flavors.

Roasted Pear & Quinoa Buddha Bowl

This fall Buddha bowl combines sweet roasted pears with nutty quinoa, spiced walnuts, and baby spinach.

A light honey-mustard dressing brings everything together for a unique seasonal twist.

Ingredients:

• 2 ripe pears, halved and cored
• 1 tbsp olive oil
• 1 tsp cinnamon
• 1 cup quinoa, rinsed
• 2 cups water or broth
• 2 cups baby spinach
• ¼ cup walnuts, toasted with a pinch of cinnamon
• ¼ cup dried cranberries
• Salt and pepper to taste

Honey-Mustard Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup for vegan)
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). Brush pears with olive oil, sprinkle with cinnamon, and roast for 20 minutes until tender and caramelized.
2. Cook quinoa in water or broth until fluffy, about 15 minutes.
3. Toast walnuts lightly with a pinch of cinnamon for extra flavor.
4. Whisk together Dijon, honey, vinegar, olive oil, salt, and pepper into a dressing.
5. Assemble bowls: quinoa base, roasted pears, spinach, walnuts, and cranberries. Drizzle with honey-mustard dressing.

The Roasted Pear & Quinoa Buddha Bowl is sweet, nutty, and tangy, making it a refreshing yet cozy option for fall meals.

Maple Roasted Carrot & Lentil Buddha Bowl

This earthy bowl features maple-glazed carrots, hearty lentils, and sautéed kale over brown rice, finished with a creamy tahini-lemon sauce.

It’s wholesome, balanced, and ideal for cooler days.

Ingredients:

• 4 large carrots, sliced lengthwise
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 cup green or brown lentils
• 3 cups vegetable broth
• 1 cup brown rice
• 2 cups kale, chopped
• 1 tbsp olive oil (for sautéing)
• Salt and pepper to taste

Tahini-Lemon Sauce:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2–3 tbsp warm water
• Salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots with olive oil, maple syrup, salt, and pepper. Roast for 25 minutes until caramelized.
2. Cook lentils in broth until tender, about 25 minutes. Drain excess liquid.
3. Cook brown rice according to package instructions until fluffy.
4. Sauté kale with olive oil and a pinch of salt until wilted.
5. Blend tahini, lemon juice, garlic, water, and salt into a creamy sauce.
6. Assemble bowls: brown rice at the base, topped with lentils, carrots, kale, and tahini-lemon drizzle.

The Maple Roasted Carrot & Lentil Buddha Bowl offers a perfect balance of sweet, savory, and creamy elements that celebrate the essence of fall

Roasted Apple & Barley Buddha Bowl

This warming Buddha bowl combines roasted apples, caramelized onions, nutty barley, and crispy chickpeas.

A spiced cider vinaigrette makes it a true fall comfort dish.

Ingredients:

• 2 crisp apples, sliced
• 1 large onion, sliced
• 1 can chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tsp cinnamon
• 1 cup pearl barley
• 3 cups vegetable broth
• 2 cups arugula
• ¼ cup pecans, chopped
• Salt and pepper to taste

Spiced Cider Vinaigrette:

• 3 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 2 tbsp olive oil
• ¼ tsp ground cinnamon
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss apples and chickpeas with olive oil, cinnamon, salt, and pepper. Roast for 20–25 minutes until golden.
2. Caramelize onions in 1 tbsp olive oil over medium-low heat until soft and sweet.
3. Cook barley in broth until tender, about 30 minutes. Drain if needed.
4. Whisk together apple cider vinegar, maple syrup, mustard, olive oil, cinnamon, salt, and pepper into a dressing.
5. Assemble bowls: barley base, roasted apples, chickpeas, caramelized onions, arugula, and pecans. Drizzle with spiced cider vinaigrette.

The Roasted Apple & Barley Buddha Bowl is cozy, flavorful, and deeply satisfying — a deliciously rustic meal for crisp autumn days.

Maple Glazed Delicata Squash Buddha Bowl

This colorful fall bowl highlights tender maple-glazed delicata squash, fluffy couscous, roasted chickpeas, and a crunchy topping of pepitas.

A creamy tahini-maple sauce pulls it all together.

Ingredients:

• 2 delicata squash, halved, seeded, and sliced into half-moons
• 1 can chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 2 tbsp maple syrup
• 1 cup couscous
• 1 cup vegetable broth
• 2 cups baby kale or spinach
• ¼ cup pepitas (pumpkin seeds)
• Salt and pepper to taste

Maple-Tahini Sauce:

• 3 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 2–3 tbsp warm water
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss delicata squash and chickpeas with olive oil, maple syrup, salt, and pepper. Roast for 25 minutes until golden.
2. Bring broth to a boil, add couscous, cover, and remove from heat. Let sit 5 minutes, then fluff with a fork.
3. Whisk tahini, maple syrup, lemon juice, water, and salt into a creamy sauce.
4. Assemble bowls: couscous base, topped with roasted squash, chickpeas, greens, and pepitas. Drizzle with maple-tahini sauce.

The Maple Glazed Delicata Squash Buddha Bowl is sweet, nutty, and filling — a seasonal comfort meal that’s as beautiful as it is nourishing.

Spiced Pumpkin & Black Bean Buddha Bowl

A protein-packed fall Buddha bowl with roasted pumpkin cubes, smoky black beans, brown rice, and fresh avocado.

A zesty lime-cumin dressing brings brightness to this hearty dish.

Ingredients:

• 2 cups pumpkin, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 can black beans, drained and rinsed
• 1 cup brown rice
• 2 ½ cups water or broth
• 1 avocado, sliced
• ¼ cup cilantro, chopped
• Salt and pepper to taste

Lime-Cumin Dressing:

• 3 tbsp lime juice
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp maple syrup
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with olive oil, smoked paprika, salt, and pepper. Roast for 25 minutes until caramelized.
2. Cook brown rice in water or broth until fluffy, about 40 minutes.
3. Whisk lime juice, cumin, olive oil, maple syrup, salt, and pepper into a dressing.
4. Assemble bowls: brown rice base, topped with roasted pumpkin, black beans, avocado, and cilantro. Finish with lime-cumin drizzle.

The Spiced Pumpkin & Black Bean Buddha Bowl is hearty, smoky, and zesty, offering the perfect blend of fall flavors with a refreshing kick.

Roasted Fennel & Sweet Potato Buddha Bowl

This fall bowl pairs caramelized fennel and roasted sweet potatoes with nutty farro, wilted greens, and crunchy hazelnuts.

A lemon-garlic vinaigrette balances the earthy flavors.

Ingredients:

• 1 fennel bulb, trimmed and sliced
• 1 medium sweet potato, cubed
• 3 tbsp olive oil
• 1 cup farro, rinsed
• 3 cups vegetable broth
• 2 cups Swiss chard, chopped
• ¼ cup hazelnuts, toasted and chopped
• Salt and pepper to taste

Lemon-Garlic Vinaigrette:

• 3 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel and sweet potatoes with olive oil, salt, and pepper. Roast for 30 minutes until tender and golden.
2. Cook farro in broth until chewy and tender, about 25–30 minutes. Drain any excess liquid.
3. Quickly sauté Swiss chard with a splash of olive oil until wilted.
4. Whisk lemon juice, garlic, olive oil, mustard, salt, and pepper into a vinaigrette.
5. Assemble bowls: farro at the base, topped with roasted fennel, sweet potatoes, Swiss chard, and hazelnuts. Drizzle with vinaigrette.

The Roasted Fennel & Sweet Potato Buddha Bowl is rustic, earthy, and brightened by citrus — a comforting and refreshing fall dish in one.

Cranberry Roasted Veggie Buddha Bowl

This festive fall bowl brings together roasted root vegetables, wild rice, tangy cranberries, and crunchy almonds.

A citrus-maple vinaigrette gives it a sweet and zesty finish.

Ingredients:

• 1 cup carrots, sliced into sticks
• 1 cup parsnips, sliced
• 1 cup butternut squash, cubed
• 3 tbsp olive oil
• 1 cup wild rice blend
• 2 ½ cups vegetable broth
• ½ cup dried cranberries
• ¼ cup sliced almonds, toasted
• 2 cups baby spinach
• Salt and pepper to taste

Citrus-Maple Vinaigrette:

• 3 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots, parsnips, and squash with olive oil, salt, and pepper. Roast 25–30 minutes until golden.
2. Cook wild rice in broth until tender, about 40 minutes.
3. Whisk orange juice, lemon juice, maple syrup, olive oil, salt, and pepper into a vinaigrette.
4. Assemble bowls: wild rice base, topped with roasted vegetables, spinach, cranberries, and almonds. Drizzle with citrus-maple vinaigrette.

The Cranberry Roasted Veggie Buddha Bowl is bright, hearty, and festive, perfect for fall dinners or even holiday gatherings.

Spiced Chickpea & Pumpkin Seed Buddha Bowl

This protein-packed fall Buddha bowl features roasted spiced chickpeas, quinoa, kale, and crunchy pumpkin seeds, with a creamy avocado-lime dressing for a fresh contrast.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups kale, chopped
• ¼ cup pumpkin seeds
• 1 avocado, sliced
• Salt and pepper to taste

Avocado-Lime Dressing:

• ½ ripe avocado
• 2 tbsp lime juice
• 2 tbsp olive oil
• 2 tbsp water
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast 20–25 minutes until crispy.
2. Cook quinoa in broth until fluffy, about 15 minutes.
3. Massage kale with a drizzle of olive oil and a pinch of salt until softened.
4. Blend avocado, lime juice, olive oil, water, and salt until smooth.
5. Assemble bowls: quinoa base, chickpeas, kale, avocado slices, and pumpkin seeds. Top with avocado-lime dressing.

The Spiced Chickpea & Pumpkin Seed Buddha Bowl is crunchy, creamy, and packed with plant-based protein, making it a perfect fall meal.

Roasted Turnip & Apple Buddha Bowl

This rustic bowl combines roasted turnips, crisp apples, sautéed greens, and hearty barley.

A honey-cider vinaigrette ties the sweet and earthy flavors together.

Ingredients:

• 2 medium turnips, peeled and cubed
• 2 tbsp olive oil
• 1 tsp thyme
• 1 crisp apple, thinly sliced
• 1 cup pearl barley
• 3 cups vegetable broth
• 2 cups Swiss chard or spinach
• ¼ cup pecans, chopped
• Salt and pepper to taste

Honey-Cider Vinaigrette:

• 3 tbsp apple cider vinegar
• 1 tbsp honey (or maple syrup for vegan)
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss turnips with olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until golden.
2. Cook barley in broth until tender, about 30 minutes.
3. Whisk vinegar, honey, olive oil, mustard, salt, and pepper into a vinaigrette.
4. Assemble bowls: barley base, roasted turnips, apple slices, sautéed greens, and pecans. Drizzle with honey-cider vinaigrette.

The Roasted Turnip & Apple Buddha Bowl is earthy, sweet, and tangy — a comforting and refreshing way to enjoy autumn produce.

Sweet Potato & Kale Buddha Bowl

This warming bowl layers roasted sweet potatoes, sautéed kale, quinoa, and black beans, topped with a creamy tahini dressing.

It’s hearty, nourishing, and full of fall flavors.

Ingredients:

• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 cup quinoa
• 2 cups vegetable broth
• 2 cups kale, chopped
• 1 cup black beans, cooked
• 1 small red onion, sliced
• Salt and pepper to taste

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper. Roast 25 minutes until tender.
2. Cook quinoa in broth until fluffy, about 15 minutes.
3. Sauté kale and onion in a skillet with a drizzle of olive oil until softened.
4. Blend tahini, lemon juice, maple syrup, water, and salt into a creamy dressing.
5. Assemble bowls: quinoa base, topped with roasted sweet potatoes, kale, onions, and black beans. Drizzle with tahini dressing.

The Sweet Potato & Kale Buddha Bowl is cozy and filling, perfect for a wholesome fall lunch or dinner.

Maple Roasted Carrot & Lentil Buddha Bowl

This earthy, protein-rich bowl features maple-roasted carrots, French lentils, spinach, and a tangy mustard vinaigrette.

It balances sweetness, earthiness, and freshness beautifully.

Ingredients:

• 1 lb carrots, sliced lengthwise
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp cumin
• 1 cup French green lentils
• 3 cups water or broth
• 2 cups baby spinach
• ¼ cup walnuts, chopped
• Salt and pepper to taste

Mustard Vinaigrette:

• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss carrots with olive oil, maple syrup, cumin, salt, and pepper. Roast 20–25 minutes.
2. Cook lentils in water or broth until tender but not mushy, about 25 minutes. Drain.
3. Whisk mustard, vinegar, maple syrup, olive oil, salt, and pepper into a vinaigrette.
4. Assemble bowls: lentils, spinach, roasted carrots, and walnuts. Drizzle with mustard vinaigrette.

The Maple Roasted Carrot & Lentil Buddha Bowl is earthy and lightly sweet, offering comfort and nutrition in one colorful dish.

Autumn Harvest Quinoa Buddha Bowl

A hearty blend of roasted Brussels sprouts, cranberries, quinoa, and roasted chickpeas, this bowl captures the essence of autumn harvest with a cranberry-orange dressing.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 can chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 cup quinoa
• 2 cups vegetable broth
• ½ cup dried cranberries
• ¼ cup pumpkin seeds
• Salt and pepper to taste

Cranberry-Orange Dressing:

• 2 tbsp cranberry juice
• 2 tbsp orange juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts and chickpeas separately with olive oil, paprika, salt, and pepper. Roast 20–25 minutes until crispy.
2. Cook quinoa in broth until fluffy, about 15 minutes.
3. Whisk cranberry juice, orange juice, maple syrup, olive oil, and salt into a dressing.
4. Assemble bowls: quinoa base, topped with roasted Brussels sprouts, chickpeas, cranberries, and pumpkin seeds. Drizzle with dressing.

The Autumn Harvest Quinoa Buddha Bowl is sweet, savory, and festive — a perfect fall-inspired meal for cozy evenings.

Roasted Beet & Farro Buddha Bowl

This vibrant fall bowl combines roasted beets, nutty farro, sautéed greens, and toasted hazelnuts.

A balsamic-honey glaze adds depth and balances the earthy flavors.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• 1 tsp thyme
• 1 cup farro
• 3 cups vegetable broth
• 2 cups Swiss chard, chopped
• ¼ cup hazelnuts, toasted and chopped
• Salt and pepper to taste

Balsamic-Honey Glaze:

• 3 tbsp balsamic vinegar
• 1 tbsp honey (or maple syrup for vegan)
• 1 tbsp olive oil
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss beets with olive oil, thyme, salt, and pepper. Roast 30–35 minutes until tender.
2. Cook farro in broth until chewy and tender, about 25–30 minutes. Drain excess liquid.
3. Sauté Swiss chard in a skillet with a drizzle of olive oil until wilted.
4. Whisk balsamic vinegar, honey, olive oil, and salt into a glaze.
5. Assemble bowls: farro base, topped with roasted beets, chard, and hazelnuts. Drizzle with balsamic-honey glaze.

The Roasted Beet & Farro Buddha Bowl is earthy, slightly sweet, and full of texture — a cozy fall dish that feels both hearty and elegant.

Butternut Squash & Brown Rice Buddha Bowl

This warming Buddha bowl brings together roasted butternut squash, caramelized onions, brown rice, and crunchy pecans.

A cinnamon-maple dressing ties it all together with autumn sweetness.

Ingredients:

• 2 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 large onion, thinly sliced
• 1 cup brown rice
• 2 ½ cups vegetable broth
• 2 cups spinach
• ¼ cup pecans, chopped
• Salt and pepper to taste

Cinnamon-Maple Dressing:

• 2 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• ½ tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash with olive oil, cinnamon, salt, and pepper. Roast 25–30 minutes until caramelized.
2. Cook brown rice in broth until tender, about 40 minutes.
3. Caramelize onions in a skillet over medium-low heat with a little olive oil until golden and soft, about 15 minutes.
4. Whisk maple syrup, vinegar, olive oil, cinnamon, and salt into a dressing.
5. Assemble bowls: brown rice base, topped with roasted squash, caramelized onions, spinach, and pecans. Drizzle with dressing.

The Butternut Squash & Brown Rice Buddha Bowl is sweet, nutty, and deeply comforting — the perfect final recipe to complete your fall Buddha bowl collection.