Fall Harvest Buddha Bowl on Cauliflower Grits

This healthy harvest bowl recipe has roasted fall veggies nestled atop creamy polenta (with hidden cauliflower for less calories and more nutrients!), then complimented with garlic sautéed kale, crisp green apple slices, vibrant pomegranate seeds, and hemp seed hearts.  OMG this harvest buddha bowl is ALMOST too good to be true!  This post is sponsored by Cristel USA.

Healthy Harvest Buddha Bowl | Amazing Fall flavors in one healthy and nutritious meal in one bowl filled with veggies and fruits and drizzled with a delicious tahini sauce | A Sweet Pea Chef

Let’s start things off with a quick discussion about healthy Fall recipes. What are your favorite seasonal ingredients to use in Fall recipes? I’m guessing most everyone loves a little bit of pumpkin spice during Fall. Personally, I’m a fan of it ALL.  I know: shocking, right?  I’ll take some squash…whether it’s roasted acorn squash, butternut squash bisque or acorn squash soup. Plus sweet potato dishes. Also pumpkin in pumpkin pie, pumpkin bread, pumpkin pancakes. Pumpkin in… (almost) everything. Am I right?

But the list of Fall ingredients doesn’t stop there. There are so many delicious Fall ingredients and it’s super hard to decide which Fall flavor to use and which one to leave out of your Fall recipes.

Fortunately, I have good news for you! Sometimes it’s better to combine your favorite Fall flavors, rather than choosing your favorite one.

The best way to do it is by making Fall bowls. Pretty, colorful, healthy, and delicious Fall bowls filled with seasonal fruits and veggies.

Making such a Buddha bowl is super easy, thankfully. And Buddha bowls are always so darn healthy.

So, to keep things fresh and seasonal, I decided to make a harvest bowl. The concept is very simple. And so are the ingredients. Here’s how it goes: You start off your bowl with a creamy cauliflower grits base and then top it with roasted veggies, sautéed kale, crisp sliced apple, hemp seed hearts, and pomegranate seeds.  Hello, lover.

What you get is a ridiculously healthy meal loaded with vitamins and nutrients from all the veggies and fruits. And Fall flavors. <— LOVE!

Do you feel like this harvest bowl recipe is calling your name? I think it does. And I think you should answer with a big YES.

Separated ingredients for the Healthy Harvest Buddha Bowl including diced sweet potatoes, broccoli florets, quartered beets and onions, and carrots.


Wondering what is a Buddha bowl?  A Buddha bowl is a big bowl of food that usually includes a mix of roasted veggies, raw veggies, grains, and nut or fruit toppings. Basically, a Buddha bowl is a versatile dish you can easily enjoy on the go or at home, on its own or paired with protein.

In this case, our beautiful Buddha bowl is a vegetable bowl filled wonderful Fall flavors and textures. Hence the name. I also like to call this a harvest bowl because its colors remind me of the harvest season.

Sounds like your type of meal, no?

Drizzling olive oil, balsamic vinegar, sea salt, and pepper over the vegetables before roasting them.


If you answered yes to my previous question, then, I have two things to share with you.  One: You rock (duh!).  And two: I’m betting you want to learn more about this harvest bowl recipe. Am I right?  Perfect.

  1. The making of the roasted veggies for this harvest bowl starts with roasting your vegetables in the oven.  I use my amazingly versatile Cristel frying pan which can go from the stove top to the oven easily and without having to worry about the handles getting hot since they’re detachable (LOVE!);
  2. while the vegetables are roasting, prep the cauliflower grits;
  3. then the sautéed kale;
  4. prep the toppings (try not to eat all the apple slices and pomegranate seeds while you’re doing so, I dare you!)
  5. assemble the harvest bowl;
  6. add toppings.

Don’t worry, I’ll discuss in detail every step listed here to make sure your first harvest bowl turns out perfectly.

Close up of a blender filled with homemade tahini sauce that will be drizzled over the Healthy Harvest Buddha Bowl.Cauliflower grits used as a base for Healthy Harvest Buddha Bowl in a mixing bowl.


Grits are such a favorite in the South.  I mean — gah — they’re creamy, smooth, savory, and luscious…whats’s NOT to love, am I right?  Well, how about the fact they are high in saturated fat because most grits have lots of added butter, cream, and cheese?  Boo.  While that makes them taste creamy, it’s definitely not that great for our bodies.  But, can I let you in on a little secret?  Adding pureed cauliflower makes your grits taste super creamy and luscious — no butter, cream, or cheese needed!

Let’s start with how to make the cauliflower grits because they are the base of our harvest bowl and they are ah-mazing. To make cauliflower grits…

  1. break the cauliflower into florets;
  2. add the cauliflower florets to a saucepan;
  3. cover the cauliflower florets with vegetable broth.
  4. cook the cauliflower for approximately 15-20 minutes or until the florets are tender.
  5. transfer the florets to a blender and blend until smooth.
  6. set the cauliflower aside and start working on the grits.
  7. in a saucepan, heat water, and milk until simmering.
  8. add in the grits.
  9. cook until the texture is thick and the grits are tender. This usually takes 15-20 minutes.
  10. add the pureed cauliflower.
  11. season with sea salt and garlic powder.
  12. mix everything together.

The base for our harvest bowl is now done. Time to talk about how to roast vegetables in the oven.

Searing the vegetables for the Healthy Harvest Buddha Bowl in a pan before transferring them to the oven for roasting.


First, let’s see what vegetables I chose for this harvest bowl. We have:

  • red onion;
  • broccoli;
  • carrots;
  • beets;
  • sweet potatoes.

I know, so exciting and glorious, right?  So, let’s talk about how to roast vegetables for this harvest bowl recipe:

  1. drizzle the veggies with olive oil and balsamic vinegar;
  2. season with salt and pepper;
  3. toss until the veggies are evenly coated;
  4. add the veggies to a pan and cook for 3-5 minutes (I use my Cristel frying pan because it cooks super evenly and I start with searing the vegetables on the stove for 1-2 minutes, then I transfer them into the oven to finish);
  5. if you’re making more servings than can fir in the fry pan, you could also use a rimmed baking sheet or a casserole baking dish to roast the veggies;
  6. roast in the oven until tender. This should take 20-30 minutes.

Sauteing kale in a pan on medium heat. Sauteed kale is one of the ingredients used in the Healthy Harvest Buddha Bowl.


Don’t know how to sauté kale? It’s super-duper easy.  Like so easy you’ll wonder how you’ve never tried it before.

Here’s how to make perfectly sautéed kale:

  1. heat olive oil in a your Cristel fry pan;
  2. add the kale;
  3. sauté until kale is softened;
  4. add seasoning (just sea salt, pepper, and garlic powder for the win!);
  5. toss for one more minute.

2 Healthy Harvest Buddha Bowl ready to be served and the pan filled with the roasted veggies used to make the harvest bowls next to the assembled ones.View from the top of the Healthy Harvest Buddha Bowl that contains cauliflower grits, rasted veggies, sauteed kale, slices of apple, and pomegranate seeds.


Putting the harvest bowl together is my favorite part. Because it’s the last one. Which means I’m close to enjoying the goodness and awesomeness of this harvest bowl. So exciting!

To put the harvest bowl together…

  1. start by adding the cauliflower grits to a serving bowl;
  2. add the roasted veggies and kale on top of the cauliflower grits;
  3. top with pomegranate seeds, sliced apple, and hemp seed hearts;
  4. EAT!

So much deliciousness to enjoy in one bowl.  I mean, look at it….

Close up of a Healthy Harvest Buddha Bowl. In the background can be seen a second Healthy Harvest Buddha Bowl.


I want you to make the best out of the glorious Fall produce so I have 3 other healthy fall recipes I think you should try. These Fall recipes are exactly what you expect of them: healthy, flavorful, and totes amazing.


My first recommended Fall recipe, other than the harvest bowl, of course, is this 3-Ingredient Healthy Mashed Sweet Potatoes.

Horizontal image of a bowl filled with mashed sweet potatoes and then topped with ground cinnamon and chopped pecans, ready to serve.

As the titles say, the recipe requires only 3 ingredients – maple syrup, cinnamon, and sweet potatoes, obviously. We’re talking about a vegan and refined sugar-free recipe over here as you can see. Woot. Get the recipe.


Learn How to Make Roasted Acorn Squash and cook a sweet and delicious Fall treat for you and your family.

How To Roast Acorn Squash | Learn how to roast acorn squash for an easy autumn fall side dish.  This easy roasted acorn squash is sweet but without any refined sugars and just 4 ingredients. | A Sweet Pea Chef

This is another 3-ingredients recipe. Also another refined-sugar free one. But the acorn squash is still sweet and delicious because the recipe uses coconut sugar. Yummy, right? Get the recipe.


Meal prepping is such a time savior. And perfect for those who want to be sure they never cheat their healthy diets. So is grilling. You know what’s coming, right? Fall Meal Prep on the Grill!

Top view of the Fall Meal Prep on the Grill including grilled chicken, grilled butternut squash, grilled sweet potatoes, grilled Brussel sprouts, and the quinoa base.

With this grilling guide post you’ll learn how to grill veggies, how to prep delicious grilled chicken, and how to put together high protein, high fiber, and nutritious meals for the entire week. Get the recipe.

5 from 1 vote
Healthy Harvest Buddha Bowl | Amazing Fall flavors in one healthy and nutritious meal in one bowl filled with veggies and fruits and drizzled with a delicious tahini sauce | A Sweet Pea Chef
Healthy Harvest Buddha Bowl
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

This healthy harvest bowl recipe has roasted fall veggies nestled atop creamy polenta (with hidden cauliflower for less calories and more nutrients!), then complimented with garlic sautéed kale, crisp green apple slices, vibrant pomegranate seeds, and hemp seed hearts. OMG this harvest buddha bowl is ALMOST too good to be true!

Categories: Bowl, Clean Eating, Dairy-Free, gluten free, Vegan, Vegetarian
Difficulty: Easy
Keyword: are grits unhealthy, cauliflower grits, fall bowls
Servings: 6 bowls
Calories: 256 kcal
Author: Lacey Baier
For the Cauliflower Grits:
  • 1 large head cauliflower, broken into florets
  • 1 cup stone ground (coarse) grits (AKA polenta or cornmeal)
  • 4 cups vegetable broth, divided
  • 2 cups unsweetened almond milk
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
For the Roasted Fall Vegetables:
  • 1 large red onion, sliced into wedges
  • 4 cups broccoli florets
  • 4 carrots, sliced diagonally
  • 2 large beets, peeled and sliced into wedges
  • 2 large sweet potatoes, cubed
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup pomegranate seeds, for topping
  • 1 tbsp hemp seed hearts, for topping
  • 1 green apple, thinly sliced, for topping
For the Garlic Sautéed Kale:
  • 1 tbsp olive oil
  • 3 cups kale, broken into small pieces
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
For the Roasted Fall Vegetables:
  1. Preheat the oven to 400 degrees F.

  2. Combine olive oil, balsamic vinegar, sea salt, and pepper together and then drizzle over the veggies.  Toss to coat.  If using a Cristel oven-safe fry pan, sear the veggies over high heat for 3-5 minutes, then transfer to oven to finish.  If not, use a rimmed baking sheet lined with parchment paper.   Roast in oven for 20-30 minutes, or until veggies are tender.

For the Cauliflower Grits:
  1. Add the cauliflower florets to a sauce pan and cover with 2 cups of the vegetable broth. Cook, covered, for 15-20 minutes, until the florets are tender. Transfer the cooked cauliflower and any leftover liquid to a blender and puree until smooth. Set aside.

  2. Heat the remaining 2 cups vegetable broth and milk in a sauce pan over medium-high heat until simmering.

  3. Stir grits into the simmering broth and milk. Cook, stirring frequently, until the grits are tender and the texture is thick, about 15-20 minutes.

  4. Add in the pureed cauliflower, sea salt, and garlic powder, and stir until combined.

For the Garlic Sautéed Kale:
  1. To make the kale, heat the olive oil over medium heat in a skillet. Add the kale and seasoning and sauté until softened.

For the Harvest Buddha Bowls:
  1. To serve, add the cauliflower grits to a bowl. Top with roasted veggies, sautéed kale, pomegranate seeds, hemp seed hearts, and sliced apple.

Recipe Video

Nutrition Facts
Healthy Harvest Buddha Bowl
Amount Per Serving (1 bowl)
Calories 256 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 1477mg62%
Potassium 579mg17%
Carbohydrates 40g13%
Fiber 5g20%
Sugar 9g10%
Protein 7g14%
Vitamin A 10930IU219%
Vitamin C 98.8mg120%
Calcium 200mg20%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.  This post is sponsored by Cristel USA.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

4 thoughts on “Fall Harvest Buddha Bowl on Cauliflower Grits

  1. *It is NOT the butter, cream, and cheese that make grits unhealthy, it’s the gmo-ridden and (too) high in carbohydrates CORN!

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