This roasted Brussels sprouts vegan buddha bowl is filled with perfectly roasted vegetables and seasoned chickpeas for a hearty, healthy, and delicious meal the whole family will love.
There is nothing quite like a warm Roasted Brussels Sprouts Vegan 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!
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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 Vegan Buddha Bowl is ready to go.
I’ve been eating this this Roasted Brussels Sprouts Vegan 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!
This roasted Brussels sprouts vegan buddha bowl is filled with perfectly roasted vegetables and seasoned chickpeas for a hearty, healthy, and delicious meal the whole family will love.
- 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 (15 oz) can chickpeas, rinsed and drained
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- juice of 1 lemon
- Hemp Hearts
- Avocado
- Nutritional Yeast
- Caramelized Onions
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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.
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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.
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Place chickpeas in a small bowl and stir in nutritional yeast, salt, and lemon juice. Set aside.
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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
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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.
I just made this for the first time tonight. Hands down, delicious!! The flavors are perfection, and just as you describe – buttery, tender and carmelized. There were many audible “mmmmms” around the table. Thank you! This will definitely be a new weekly staple for us.
Glad it was a hit, Michelle!