fall buddha bowl

Fall Buddha Bowl with Pumpkin Tahini Dressing

  • Author: Maggie Michalczyk, RDN
  • Prep Time: 10-20 minutes
  • Cook Time: 5 minutes
  • Total Time: 29 minute
  • Yield: 2 servings 1x
  • Category: lunch, dinner
  • Method: assemble
  • Cuisine: american


Fall buddha bowls bring together the best flavors of the season into a nutritious and filling meal that is easy to put together. The pumpkin tahini dressing ties all the flavors together perfectly! 




  • 2 cooked chicken breasts or any other protein of your choice 
  • 1 delicata squash (see notes for cooking instructions) **
  • 2 cups fresh spinach
  • 1 cup quinoa, cooked 
  • 1 cup butternut squash, cooked or frozen
  • 1/2 cup parmesan cheese 
  • 1/4 cup pumpkin seeds
  • 1/4 cup pomegranate arils 
  • 1 medium apple

for the pumpkin tahini dressing:

  • 1/3 cup tahini
  • 1/4 cup pumpkin puree
  • juice of 1 lemon
  • 2 tbsp. extra virgin olive oil
  • 1 1/2 tsp. maple syrup 
  • 2 tsp. dijon mustard
  • salt and pepper to taste
  • water (to thin it out)  


  1. Portion cooked quinoa into two bowls. 
  2. Add frozen or cooked butternut squash to a sauté pan with olive oil. Saute halfway and add spinach. Turn down to low heat and sauté until spinach is just wilted.
  3. Add butternut squash and spinach on top of quinoa. 
  4.  Wash and chop the apple. Add to the bowl, along with the cooked delicata squash
  5. Over low heat sauté the pumpkin seeds for 30 -45 seconds until just toasted (no oil is required). 
  6. Add the toasted pumpkin seeds and pomegranate seeds to the bowl. Top with parmesan cheese and additional source of protein if desired. 
  7. To make the dressing whisk all of the ingredients together in a small bowl except for the water. Slowly add in water 1 tbsp at a time and whisk to thin out the dressing. I find I need about 3-4 tbsp of water to get the desired consistency. 
  8. Add a dollop to each bowl and enjoy! 


** Preheat the oven to 400 degrees F. Wash and dry the skin — no need to peel it off as it is edible! Cut the ends off the squash and cut it in half length wise. Use a spoon to scoop out the seeds. Place it seed side down and cut into half moon shapes. Toss with 1 tbsp olive or avocado oil and salt and pepper and cook for about 15 minutes until soft on a baking sheet lined with parchment paper.