During the colder months, I love making a grain and roasted vegetable bowl and eating it warm. This Buddha bowl is very nourishing and comforting, and I find myself making this on the regular once the days get shorter. You most certainly could eat this bowl cold or over kale/lettuce for something more cooling. It’s also very easy to rotate different roasted vegetables depending on what is in season or what is in your refrigerator. The recipe outlined below serves 2 as a meal.
Ingredients
- 2 Cups of cooked brown rice (or you could use quinoa – I personally have a hard time digesting quinoa, so I prefer rice. You could also omit the rice for a grain free option)
- 2 Cups of kale, washed, destemmed, and chopped.
- Avocado oil or coconut oil for roasting the vegetables
- Salt
- 1 bundle broccolini, washed and ends trimmed. Larger ones cut longways in half
- 2 sweet potatoes, cut into 4 quarters (Halved and then cut in half)
- ½ head of cauliflower, broken into bite sized pieces
- 10 brussels sprouts, washed & trimmed
- 1 bunch collard greens. Washed and chopped
- 1 cup shitake mushrooms, thinly sliced
- Chickpeas
- 1 jar jovial chickpeas, drained and rinsed
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp salt
- Pepper to taste
- Tahini Dressing
- ¼ cup tahini
- 2 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 garlic clove, grated
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 2-4 tablespoons of water to thin as needed
Toppings (optional)
- Avocado
- Micro greens
- Hemp seeds
Instructions
1. Preheat the oven to 400 degrees
2. Toss whatever vegetables you are using in avocado oil and spread them evenly onto a baking pan. Sprinkle with salt. I arrange my vegetables on the baking sheet so that they aren’t all mixed together but rather side by side. This allows you to remove certain vegetables sooner since some will cook faster than others. I like my roasted vegetables soft and well-cooked and depending on what you are roasting, plan for up to 20 minutes for the vegetable to be fully cooked.
3. While the vegetables are roasting, sauté the collard greens and shitake mushrooms in avocado oil until soft and well cooked. Sprinkle with salt and pepper and set aside.
4. Next, prepare the chickpeas. Mix the chickpeas with the seasonings in a medium bowl.
5. Heat a large skillet and add 1 tablespoon of oil. Once hot, add the seasoned chickpeas and sauté for about 10 minutes. Set aside.
6. Prepare the tahini dressing by adding all ingredients, except the water, to a bowl and whisk together. Add as much water as needed to achieve a thick, but pourable dressing.
7. To prepare the bowls, dived the rice into 2 large bowls and then top with the chopped kale. Divide the roasted vegetable between the two bowls.
8. Top with roasted chickpeas, drizzle with tahini dressing and top with hemp seeds and micro-greens. I love avocado so I usually put a half of a sliced avocado on top.
