Name: Fall Harvest Buddha Bowl with Creamy Apple Cider Cashew Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups chopped butternut squash (about 1/2 large butternut squash); 3 cups chopped apples (about 2 large apples); 1 (15.5 oz) can chickpeas, drained and rinsed; 2 Tbsp olive oil, divided; 1 tsp maple syrup; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp salt, divided; 2 cups quinoa; 1 small bunch kale, stems removed and roughly chopped; 2 Tbsp pumpkin seeds (pepitas); 1 cup cashews, soaked for at least 1 hour; 1 small shallot, minced (about 1 Tbsp); 1/4 cup apple cider vinegar; 1 Tbsp dijon mustard; 1 tsp honey (or maple syrup for vegan); 3 Tbsp olive oil; 1/2 cup water; 1/2 tsp salt

Why You’ll Love This Recipe

I like this recipe because it celebrates fall flavors while staying healthy and satisfying. The roasted apples and squash bring natural sweetness, the chickpeas add protein, and the kale gives me a boost of greens. The creamy cashew apple cider dressing is my favorite part it’s tangy, slightly sweet, and makes every bite feel indulgent.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Buddha Bowl:
3 cups chopped butternut squash (about 1/2 large butternut squash)
3 cups chopped apples (about 2 large apples)
1 15.5 oz can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 teaspoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt, divided
2 cups quinoa
1 small bunch kale, stems removed and roughly chopped
2 tablespoons pumpkin seeds (pepitas)

For the Cashew Apple Cider Dressing:
1 cup cashews, soaked for at least one hour
1 small shallot, minced (about 1 tablespoon minced)
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 teaspoon honey
3 tablespoons olive oil
1/2 cup water
1/2 teaspoon salt

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I toss the butternut squash with 1 tablespoon olive oil, maple syrup, cinnamon, nutmeg, and a pinch of salt, then spread it on the baking sheet.
On another sheet, I toss the apples and chickpeas with the remaining olive oil and a little salt. I roast the squash for about 25–30 minutes and the apples and chickpeas for 20 minutes, until everything is golden and tender.
While roasting, I cook the quinoa according to package instructions and set it aside.
For the dressing, I blend soaked cashews, shallot, apple cider vinegar, mustard, honey, olive oil, water, and salt until smooth and creamy.
To assemble, I layer quinoa, kale, roasted squash, apples, and chickpeas in bowls. I drizzle with the cashew dressing and sprinkle with pumpkin seeds before serving.

Servings and Timing

This recipe makes 4 servings. It takes me about 20 minutes to prep and 30 minutes to cook, so the meal is ready in under an hour.

Variations

Sometimes I swap quinoa for farro or brown rice for a different grain base. I also like to use pears instead of apples for a subtle twist. If I want extra protein, I top the bowl with grilled chicken or roasted tofu. For a crunchier texture, I toast the pumpkin seeds before sprinkling them on top.

Storage/Reheating

I store the Buddha bowl components separately in airtight containers in the fridge for up to 4 days. The dressing keeps well in the refrigerator for up to a week. I reheat the squash, chickpeas, and quinoa gently before assembling, then add fresh kale, apples, and dressing just before serving.

FAQs

Can I make the dressing without cashews?

Yes, I sometimes use sunflower seeds or almonds instead of cashews, but the texture will be slightly different.

Do I need to peel the butternut squash?

Yes, I peel it before chopping, since the skin can be tough after roasting.

Can I make this recipe vegan?

It already is vegan if I swap maple syrup for honey in the dressing.

What kind of apples work best?

I like Honeycrisp or Fuji because they hold their shape and add a nice balance of sweetness and tartness.

Can I prepare the quinoa ahead of time?

Yes, I often cook the quinoa a day in advance to make assembly quicker.

How do I make the dressing creamier?

I add a little less water when blending for a thicker consistency.

Can I roast the kale too?

Yes, I sometimes roast it into crispy chips and sprinkle it over the bowl for extra crunch.

Can I freeze the cashew dressing?

I don’t recommend freezing it since the texture changes when thawed.

How do I keep the apples from browning?

I roast them right away, but if I prep ahead, I toss them with a little lemon juice.

Can I serve this warm or cold?

Yes, I sometimes enjoy it warm right after roasting, or chilled as a refreshing meal the next day.

Conclusion

I love making this fall harvest Buddha bowl because it feels both wholesome and comforting. The roasted vegetables, fresh fruit, hearty quinoa, and creamy cashew dressing make it a perfect balance of flavors and textures, ideal for cozy autumn meals.