A “Buddha Bowl” is the ultimate satisfying nutritious meal, a bountiful bowl of beautiful, healthy, vegetarian ingredients. This sweet potato brussels sprout buddha bowl combines roasted vegetables kale, quinoa, and a luscious lemony dressing. Plus, it’s gluten-free and vegan.
I rarely get so excited about a new food concept that I make a beeline for the grocery store to get right to it. That’s what happened to me when I discovered Buddha bowls a few weeks ago. I’m not the only one jumping on the buddha bowl bandwagon. If you’re in the online food business, as I am, you probably know that Buddha bowls are quickly becoming all the rage. So what exactly is a Buddha bowl and where did it come from? I did some research and I still can’t tell you definitively. Some say it’s a revival of the brown rice and veggie “hippie bowl” of the 1960’s. The urban dictionary defines it as “…a bowl which is packed so full that it has a rounded “belly” appearance on the top much like the belly of a buddha.” The common denominator is that a Buddha bowl is a big beautiful bowl of delicious food that’s super good for you.
Here’s how the recipe goes. How To Make A Sweet Potato Brussels Sprout Buddha Bowl:
A Note About Nutritional Yeast:
As long as we’re on the topic, I have to share a few of my favorite quotes from The Buddha:
Sweet Potato Brussels Sprout Buddha Bowl
A vibrant healthy bowl composed with roasted veggies, kale, quinoa, lemony dressing and vegan toasted pecan “parmesan.”
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hour 10 mins
- Yield: 4-5
- Category: lunch or dinner
- For The Buddha Bowl Ingredients:
- 3 medium sweet potatoes or yams (about 2 1/2 pounds) peeled, cut into 3/4-inch cubes
- 1 1/2 pounds brussels sprouts, trimmed of ends and damaged leaves, and halved
- 1 bunch dinosaur kale (also called Lacinato kale), thick stems removed, leaves washed, dried, stacked and thinly sliced
- 1 cup raw quinoa, rinsed and drained
- For The Vegan Lemon Parmesan Dressing:
- 1 cup raw pecans, toasted over high heat in a heavy dry skillet for a few minutes (toss & watch constantly to prevent burning)
- 1 1/2 tablespoons nutritional yeast
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons lemon juice (1 juicy lemon)
- 1 teaspoon dijon mustard
- 1/4 teaspoon kosher salt or more, to taste
- Freshly ground black pepper, to taste
- Optional Garnishes:
- Slivered almonds
- Sweetened dried cranberries or cherries
- Micro greens
- Roast the Sweet Potatoes and Brussels Sprouts: Preheat the oven to 400ºF.
- Toss the sweet potato with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer on a low-sided roasting pan. Toss the brussels sprouts with 3 tablespoons olive oil and a sprinkle of salt (optional). Spread them out, cut side down, in a single layer on a low-sided roasting pan. Roast the two trays of vegetables, undisturbed, for 25-30 minutes or until they are tender and starting to brown. The sweet potatoes may need 5 more minutes in the oven than the brussels.
- Cook the quinoa: While the veggies are roasting cook the quinoa per package instructions (1 cup quinoa with 2 cups water for about 14 minutes). While the quinoa is cooking put the sliced kale into a large bowl. When the quinoa is ready, immediately add the hot quinoa to the bowl with the kale and toss to combine. The kale will soften and cook a bit from the heat of the quinoa. Set aside.
- Make the Vegan Lemon Parmesan Dressing: Using food processor or blender, finely chop the toasted pecans. Add the nutritional yeast, salt and 1 tablespoons of olive oil and pulse to combine.
- In a separate small bowl whisk the remaining 4 tablespoons of olive oil with the lemon juice, dijon, salt and pepper. Pour the mixture over the kale-quinoa and toss to combine. Sprinkle the pecan parmesan on top just before serving, and toss.
- Assemble the Buddha Bowls: Divide the quinoa/kale mixture between 4-5 bowls. Divide the sweet potatoes and brussels sprouts between the bowls, each in their own pile so you can see all the wonderful colors and textures. Sprinkle garnishes on top: cranberries, almonds, micro-greens or all three. Season, to taste, with salt and pepper.