Roasted Brussels Sprouts Vegan Buddha Bowls

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.

5 from 1 vote

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Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings:

Calories: 270kcal

Author: Sarah McMinn

Ingredients

½ cup brown rice
½ cup brown lentils

Brussels Sprouts

2 cups Brussels Sprouts, halved
2 tablespoons olive oil
4-5 cloves garlic, minced
salt and pepper to taste

Chickpeas

1 (15 oz) can chickpeas, rinsed and drained
2 tablespoons nutritional yeast
½ teaspoon salt
juice of 1 lemon

Topping

US Customary - Metric

Instructions

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

To make caramelized onions

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