This Buddha bowl is packed full of greens and plant based protein, making it the perfect end to a long weekend (or anytime) of over indulgence. The roasted broccoli, Brussels sprouts and cumin and coriander spiced chickpeas give it a delicious smoky flavour, balanced beautifully with the sweetness of a maple, Dijon, dill dressing. Dried cranberries and a spoonful of fresh purple sauerkraut (not shown here, see last blog post for recipe) to aid in digestion, give it a punch of tang for the perfect bowl with all the flavours!
Lastly, I garnish it with pumpkin seeds (great source of magnesium and zinc) and crushed walnuts for a healthy boost of Omega 3s. And if you're feeling like more and you want a little grain base, you could totally thrown in some quinoa for added protein.
Here’s what you need to make the bowl (yields 3-4 bowls):
Bed of arugula or baby kale
Full head of broccoli, chopped
10-20 Brussels sprouts, bottoms chopped off, then halved (I always roast extra to throw in other meals throughout the week)
1 can chickpeas, well rinsed
2 tbsp. dried cranberries
½ tbsp. roasted pumpkin seeds
1 tbsp. crushed walnuts
2 tbsp. EVO (1.5 for veg, 0.5 for chickpeas)
1 tsp. chili powder
1 tsp. paprika
Salt & pepper to taste (S&P)
½-1 cup cooked quinoa according to package for extra plant based protein (optional)
Here’s what you need to make the dressing (yields 3-4 bowls):
9 tbsp. EVO or avocado oil
2-2.5 tbsp. maple syrup (depends how sweet you like it)
2 tbsp. apple cider vinegar (ACV)
2 tsp. Dijon or Keens hot mustard
2 tsp. dried dill
Salt & pepper to taste
Here’s what to do:
Preheat oven to 400F. Chop broccoli, Brussels sprouts and rinse chickpeas while waiting.
Add broccoli and sprouts to one bowl and mix in EVO and S&P to taste. Use another bowl for chickpeas; mix in rest of EVO, chili powder, paprika and S&P to taste.
Arrange Brussels sprouts and chickpeas on one sheet and roast for 45 mins. After 10 mins, add broccoli to roast for 35 mins or until everything is nicely browned.
While veggies are roasting make your dressing: throw all dressing ingredients into a small Mason jar or bowl and mix.
When veggies and chickpeas are done roasting, arrange a good amount on your bed of lettuce. If you’re using quinoa, add it now.
Sprinkle cranberries, pumpkin seeds and walnuts over top along with your scoop of sauerkraut if using. Drizzle with as much dressing as desired and dig in!
If you make this, please take a photo and tag me!
- Lisa xx