There is nothing quite like a warm Roasted Brussels Sprouts Buddha Bowl during the cold month of January. Tender buttery vegetables with seasoned lentils and onions caramelized to perfection. Oh, I could just eat you up, Buddha Bowl.
And I will.
Although there is a little multi-tasking involved, this meal is pretty easy to throw together.
First, get your lentils and rice cooking in a pot of water. Set a time to 45 minutes and forget about them.
Next you’re going to want to roast those Brussels Sprouts with some garlic. To get them all buttery, tender, and crispy, I bake my Brussels sprouts at 450 degrees F for about 30 minutes. Perfection, I tell you!
Once the Brussels are roasting in the oven, let’s caramelize some onions. It takes about 15 minutes to get a good caramelized onion. Just make sure your stove-top temperature is low enough so they are caramelizing rather than burning. Then again, there’s nothing wrong with a little burn on your onions.
The chickpeas are then tossed with some goodies like nutritional yeast and lemon juice for a creamy and zesty bite.
Then folks, your Roasted Brussels Sprouts Buddha Bowl is ready to go.
I’ve been eating this this Roasted Brussels Sprouts Buddha Bowl at least once a week all fall and winter long. Some of the reasons I love this meal are:
- It’s quick & easy to make. Once you’ve got things prepped, on the stove, or in the oven you can sit back and relax.
- It’s cost-effective – forgoing lots of fresh vegetables for Brussels (which are usually pretty affordable) and relying on calories and protein from inexpensive staples like rice, lentils, and chickpeas.
- It’s super healthy. This meal is filled with whole proteins, healthy fats, fiber, tons of Vitamin C and antioxidants, and is, of course, 100% cleanse-approved.
- It’s delicious in every buttery, tender, caramelized bite.
Ready to see for yourself? Let’s get roasting!
- 1/2 cup brown rice
- 1/2 cup brown lentils
- 2 cups Brussels Sprouts, halved
- 2 tablespoons olive oil
- 4-5 cloves garlic, minced
- salt and pepper to taste
- 1 can chickpeas, rinsed and drained
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- juice of 1 lemon
- Hemp Hearts
- Nutritional Yeast
- Caramelized Onions
- Place 2 cups of water in a medium sauce pan and bring to boil. Add rice and lentils, cover, and reduce to a low simmer. Simmer for 45 minutes until all the water has evaporated.
- Preheat the oven to 450 degrees F. Wash, trim, and half the Brussels sprouts. Toss them with the minced garlic, oil, salt and pepper. Spread the Brussels sprouts onto a baking sheet in a single layer. Bake for 30-35 minutes, flipping once through, until Brussels sprouts are tender and nicely browned.
- Place chickpeas in a small bowl and stir in nutritional yeast, salt, and lemon juice. Set aside.
- To assemble bowls place a small layer of rice and lentils on the bottom. Top with roasted Brussels sprouts, chickpeas, onions, and avocado. Serve immediately
- In a medium skillet heat 2 tablespoons coconut oil over medium-low heat. Add thinly sliced onions and sauté, stirring occasionally, for 15 minutes until brown and tender.
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