“EVERY TIME YOU EAT IS AN OPPORTUNITY TO NOURISH YOUR BODY”!
SWEET POTATO AND BRUSSEL SPROUT BUDDHA BOWLS
Buddha bowls, occasionally referred to as glory or hippie bowls, are hearty, nutritious filling dishes, brimming with antioxidants, vitamins and minerals.
Made from various greens, raw or roasted vegetables, beans and a healthy grain such as quinoa or brown rice, these delicious meals often also include nuts, seeds and dressings for added texture and flavor.
There are numerous recipes and each one can be altered to suit your own tastes, so you can let your imagination run wild with each bowl, adding, different toppings, dressings, grains, vegetables, fruits etc.I have chosen this particular recipe as christmas is looming and this little beauty contains the epitome of christmas to me, yes, the brussel sprout…Wether you love or detest them, they truly are the prince of christmas vegetables that proudly adorn many a festive table.
Go on, give these power packed bowls a whirl, they are quick, easy and enjoyable to make, not to mention absolutely delicious.
Feel free to change the ingredients around as you choose. If you do not have brown rice or quinoa, any grain will do the job. Also you can substitute pumpkin seeds, for any seeds of your choice that is perfectly fine, customise each bowl as you please.
INGREDIENTS
1 cup cooked quinoa (any colour) or brown rice
1 diced, medium sweet potato
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil or coconut oil
1 cup cooked chickpeas
3 cups kale leaves, stems removed and leaves torn into bite-sized pieces
Handful of toasted pumpkin seeds
Salt and pepper to taste
DRESSING
1/4 cup tahini
2 tablespoons apple cider vinegar
2 teaspoons Tamari or soy sauce
2 teaspoons pure maple syrup or raw honey
Pinch of dried chilli flakes
METHOD
Place the sweet potatoes and Brussels sprouts in a large bowl. Drizzle with 1 tablespoon of oil and toss until thoroughly coated. Lay the vegetables out on a large baking sheet, and add the chickpeas. Bake on medium heat, stirring halfway through cooking, until the vegetables are lightly browned and the sweet potato is tender, (approximately 15-20 minutes).
Place the kale in a large bowl and toss with the remaining oil. Add the kale to the roasted vegetables, and add salt and pepper. Return the baking tray to the oven, cooking until the kale leaves crisp up slightly, (approximately 5-7 minutes).
Whilst the vegetables are roasting, begin preparing the dressing.
Combine all of the ingredients in a small bowl and whisk until smooth.
Set out four bowls and divide the quinoa or brown rice between each. Top the bowls with equal amounts of vegetables and a hearty drizzle of dressing, finish with a good sprinkling of pumpkin seeds. Serve and enjoy!