Roast the Sweet Potatoes and Brussels Sprouts: Preheat the oven to 400ºF. Toss sweet potatoes with 3 tablespoon olive oil and a sprinkle of salt (optional). Spread them out in a single layer in a shallow roasting pan or rimmed baking sheet. Toss 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 rimmed baking sheet or shallow roasting pan. Roast the 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 12-14 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.
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.
[This post first appeared on Panning The Globe in Jan 2017. It was updated in Oct 2019 with new photos and clarifying details in the written post.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: buddha bowl, healthy quinoa bowl, roasted veggie bowl