Wednesday, January 11, 2017

Roasted Sweet Potato and Brussels Sprouts Buddha Bowl

 I saw the term "Buddha Bowl" popping up on pinterest a few months ago. And went past it. Then I saw it on a menu at a restaurant and it looked delicious and healthy, so I started doing my research. It's basically a giant bowl of food, packed with healthy ingredients. Usually starting with some sort of rice base. It's awesome, because it fills you up and it's healthy and there's a million different ways to do it. I experimented a bit before I got to the one pictured here. The orginal one I made, was actually with leftover roasted vegetables from Christmas dinner. So it's a great way to use up leftover vegetables if you have them too. This is one of those reasons I say to always keep a pouch of quick cooking brown rice or rice and lentils or quinoa. You can easily throw together this healthy dinner or lunch with pantry staples. This one has a tahini dressing. I am also a huge fan of the fact that my grocery store has been selling all kinds of vegetables pre chopped and prepped making for an even easier dinner. SO here's my first version of a Buddha Bowl, but I know it won't be my last. I have also added mushrooms to this mix before.



Roasted Sweet Potato Brussels Sprouts Buddha Bowl
  • 2 cups diced sweet potatoes (either one large, or one package of pre-chopped sweet potatoes)
  • 2 cup Brussels sprouts, trimmed and sliced
  • 2 cups cauliflower cut into florets
  • 1/2 of a red onion, cut into quarters
  • 1 cup canned chickpeas (drained and rinsed)
  • 2 pouches of either 90 brown rice, or rice and quinoa or lentil mix
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons tahini paste
  • juice of one fresh lemon
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon warm water
  • 1/2 teaspoon honey  
  1. Preheat oven to 375.
  2. In a bowl, toss the sweet potatoes, Brussels sprouts, cauliflower, onions with a tablespoon of olive oil, garlic powder and some salt and pepper.
  3. Throw on a baking sheet lined with foil. Roast for 30-35 minutes until starting to brown and crisp.
  4. While that roasts, make your dressing. Whisk together tahini, fresh lemon juice, vinegar, honey, warm water and a bit of salt and pepper.
  5. Heat up your rice/quinoa/lentil pouches.
  6. In 4 bowls divide up the rice in the bottom of the bowl. Between each bowl divide the roasted veggies and chickpeas. Top each with tahini dressing drizzled over top. 





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