Cooking with Lisa: Winter 2025

This Winter Vegetable Buddha Bowl is a nourishing, colorful meal featuring roasted sweet potatoes, Brussels sprouts, carrots, and red onions over a bed of quinoa. Topped with fresh kale and spinach, creamy avocado slices, and sprinkled with pomegranate seeds, it’s drizzled with a tangy tahini dressing, offering a perfect balance of warmth, flavor, and nutrition.

Ingredients:

For the Bowl:

1 cup quinoa (or your preferred grain like brown rice or farro)

1 medium sweet potato, peeled and cubed

1 cup Brussels sprouts, halved

1 large carrot, sliced into rounds

1 red onion, cut into wedges

1 red pepper, sliced

1 tablespoon olive oil

1 cup kale, chopped

1 cup spinach

1 avocado, sliced

Salt and pepper, to taste

1/4 cup pomegranate seeds (optional, for a burst of color and flavor)

Lemon or lime wedges

For the Tahini Dressing:

1/4 cup tahini

2 tablespoons lemon juice (or lime juice)

1 tablespoon maple syrup

1 clove garlic, minced

2-4 tablespoons warm water (to thin the dressing)

Salt and pepper, to taste

Instructions:

Prepare the Quinoa:

Rinse the quinoa under cold water in a fine mesh strainer.

In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat.

Reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.

Fluff with a fork and set aside.

Roast the Vegetables:

Preheat the oven to 400°F (200°C).

Place the sweet potatoes, Brussels sprouts, carrots, red peppers, and red onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.

Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.

Prepare the Kale:

While the vegetables are roasting, prepare the kale. Place the chopped kale in a bowl and drizzle with a little olive oil and a pinch of salt. Massage the kale with your hands for about 2 minutes until it becomes tender and slightly wilted.

Make the Tahini Dressing:

In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, salt, and pepper. Gradually add the warm water, a tablespoon at a time, whisking until you reach your desired consistency (it should be pourable but not too runny).

Assemble the Buddha Bowl:

Divide the cooked quinoa among your serving bowls.

Arrange the roasted vegetables, massaged kale, and avocado slices on top of the quinoa.

Drizzle the tahini dressing over the top.

Sprinkle with pomegranate seeds, if using, for an extra burst of flavor and color.

Serve immediately while the vegetables are warm and enjoy your nourishing winter vegetable Buddha bowl! You can customize this bowl with your favorite winter vegetables and add any other toppings or proteins like chickpeas or tofu for an extra boost.

Related Content:

Pumpkin Loaf is the perfect plant-based blend of cozy fall flavors! Moist, tender, and packed with pumpkin spice, it’s ideal for breakfast, dessert, or a sweet snack.

Pumpkin Loaf Recipe

Ingredients:

1 3/4 cups all-purpose flour (or an all-purpose gluten-free flour blend)

1 cup pumpkin puree (canned or homemade)

3/4 cup brown sugar

1/2 cup neutral flavored oil (canola works well)

1/4 cup almond milk (or any plant-based milk)

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1/4 tsp salt

For the Glaze (optional):

1/2 cup powdered sugar

2-3 tsp almond milk (or other plant-based milk)

1/4 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and lightly grease a loaf pan. Adding a sheet of parchment to the bottom of your loaf pan and up over the sides can also help prevent sticking.

In a large bowl, mix together the pumpkin puree, sugar, oil, almond milk, and vanilla extract until smooth.

Sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt into the wet ingredients and stir to combine. Mix until well incorporated.

Pour the batter into the prepared loaf pan and spread it out evenly. Bake the loaf for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the glaze, mix the powdered sugar, plant-based milk, and vanilla extract until smooth in a small bowl. Drizzle over the cooled loaf.

Serve and enjoy! This pumpkin loaf is delicious with or without the glaze and pairs perfectly with a warm cup of tea or coffee. Enjoy this cozy, plant-based treat!