Roasted Brussels Sprouts Vegan Buddha Bowls

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.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Course: Main Course, Main Dish
Cuisine: American
Keyword: Vegan Buddha Bowls
Servings: 4
Calories: 270 kcal
Author: Sarah McMinn
Brussels Sprouts
  • 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
  1. 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.
  2. 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.
  3. Place chickpeas in a small bowl and stir in nutritional yeast, salt, and lemon juice. Set aside.
  4. 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
To make caramelized onions
  1. 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.
Nutrition Facts
Roasted Brussels Sprouts Vegan Buddha Bowls
Amount Per Serving
Calories 270 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 304mg13%
Potassium 551mg16%
Carbohydrates 39g13%
Fiber 10g42%
Sugar 1g1%
Protein 11g22%
Vitamin A 330IU7%
Vitamin C 39.4mg48%
Calcium 45mg5%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.