Ah, there is nothing like a nourishing, comforting Buddha bowl of goodness on a gloomy, autumn day. Add some of my lusciously creamy – eat with a spoon – pour over anything sauce and the world is back in full colour again. I’m talking Fall Glow Buddha Bowl with Garlic Cashew Sauce! I’m talking vegan autumn glow paradise yummy bowl you just want to hug forever because of all goodness and flavourful love it has inside! Dive in, my friend!
Fall can feel really confusing. Especially when you wake up at 7am and the world outside looks like hardly 4am behind that curtain of rain falling from the gray and brown blob of a cloud hanging above you. The natural instinct is to crawl back under the sheets and wait for someone to get the sun back out. You try a seriously limping motivational mutter of “the sun is always there, right behind these clouds. Ignore the clouds, ignore the clouds…”… just for the sake of getting past the teeth brushing hurdle part of the day, which is always a good place to start…
Despite the notoriously gloomy weather, I think that there actually are many things to look forward to during fall and one of them is the amazing fall inspired food!Hello, you thick comfort morning porridges for breakfast and warming soups for lunch, plates of pasta with gorgeous, unapologetically creamy sauces, piping hot pies, oozing with love bakes, sweet and cozy crumbles and (well, of course!) fall glow Buddha bowls…
This is why today I am posting my latest comforting invention:
Fall Glow Buddha Bowl with Garlic Cashew Sauce
September is a month of apples, and pumpkins are lurking from every veggie aisle I visit. Chop them up, add a healthy dusting of pumpkin spice to keep it festive and in season and a splash of maple syrup for extra sweetness. And here you have it! What a joy of autumn taste!
To make your own pumpkin spice simply mix 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Store the mixture in a dry, airtight container. (Here is a nice collection of basic spice mixes recipes and another one with spice mixes from around the world.)
This Fall Glow Buddha Bowl recipe is very much about autumn colours and flavours. ‘Buddha bowl’ points of course to the goodness, which comes from the powerhouse of vitamins and nutrients delivered also by quinoa and kale. We’re talking about the true and deep felt ‘love your body’ nutritious boost.
And then comes that sauce… the ‘eat with a spoon’ roasted garlic cashew applesauce; ‘Dip some dippers in’ roasted garlic cashew applesauce; ‘Pour it over anything (including garlic butter pasta)’ roasted garlic cashew applesauce; ‘I refuse not to have a jar of you in my fridge from now on and forever’ roasted garlic cashew applesauce… I don’t want to over do it, but actually I don’t think I can! Try it and you’ll understand where I’m coming from!
There are things you simply must try in life and when it comes to Buddha bowls my Fall Glow Buddha Bowl with Garlic Cashew Sauce is certainly one of them!
- 250g raw pumpkin (butternut squash is fine), chopped to bite-size pieces
- 3 raw apples, peeled and cored, chopped to bite-size pieces
- 1 medium courgette, chopped as above
- 3 tablespoons olive oil
- 2 teaspoons pumpkin spice
- 1 tablespoon maple syrup (or honey)
- 1 tablespoon of lemon juice
- ½ teaspoon fresh thyme leaves (¼ teaspoon dry)
- 1 bunch of raw kale, leaves only (stems discarded), torn into smallish pieces
- Salt to season
- 100g quinoa, uncooked
- 1 wedge of lemon
- 1 teaspoon fresh thyme or rosemary leaves (or ½ teaspoon dry), finely chopped
- Salt & Pepper to season
- 200g plain cashews
- 2 apples, peeled and cored (or ripe pears)
- 5 roasted garlic cloves (or 8 confit garlic cloves)
- 3 tablespoons lemon juice
- 1 flat teaspoon of salt, or more to taste
- Handful of pumpkin seeds, cashew nuts etc.
- Soak cashews in fresh, hot water for 1 hour. Discard the water, rinse the cashews and place in a blender together with 250ml fresh cold water, 2 apples, 5 roasted garlic cloves (or 8 confit garlic cloves), 3 tablespoons of lemon juice and salt. Process until smooth and creamy, adjust seasoning with salt and reserve for later. You can adjust the thickness with a little more water if desired.
- Preheat oven to 400F(204C) and line 2 large baking pans with aluminum foil or parchment paper.
- Toss chopped pumpkin, 3 apples and courgette in 2 tablespoons of olive oil, pumpkin spice, maple syrup, 1 tablespoon of lemon juice and ½ teaspoon of fresh thyme leaves. Season with a little salt and pour it all into one of baking trays. Bake for about 40 minutes, until pumpkin and apples are cooked through.
- Meanwhile, place quinoa with a wedge of lemon, herbs and a little salt in a small pan and cook as per instructions on packaging. Reserve when done.
- Toss kale leaves in 1 tablespoon of olive oil and a sprinkle of salt and pour them onto the second baking tray in a single layer if possible. Roast for about 8-10 minutes, mixing the leaves halfway through. You don’t want them to go all dry and crispy, but a little crispy edges add to flavour!
- Spoon out quinoa between 4 bowls, add roasted veggies, kale and sprinkle with a little lemon juice. Spoon the sauce over quinoa and veggies and enjoy.