Roasted Veggie Buddha Bowls

Most of the time I end up burning my veggies because I will be doing 20 things a once, cleaning somewhere else in the house or I forget that I am even cooking. The good thing about some charred crispy veggies is that they are GREAT in a Buddha bowl or (macro bowl). You can buy whats cheap, whats in season, or if you are picky you can just use your favorite veggies. Plus they travel well for work lunches. So go on and get down with Buddha 😉

Time: 20 min

What you will need…

  • 1 chopped crown of broccoli  
  • 1/2 sliced onion
  • chopped sweet potato
  •  2 sliced bell peppers (your choice on colors) 
  • /2 pound of Brussel sprouts chopped
  • 1 can of chickpeas (garbanzo beans) drained and rinsed  
  • 3 cups of chopped kale 
  • 3 cups of cooked brown rice
  • 1 avocado leave to the side for garnish
  • Tahini for dress (optional!) 
  • salt and pepper to taste
  • 2 tsp of cayanne pepper
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp curry powder
  • 2 tbs coconut or avocado oil

How to make it…

  • Set oven to 425 degrees
  • Add all chopped veggies to an oven safe sheet pan drizzle with avocado oil 
  • add all the seasonings together in a bowl and mix oiled veggies into bowl and lay back onto sheet pan
  • Place into oven and roast for 15 min (keeping a close eye on them to not burn) You want them nice and crispy. Be sure to toss them at least once.
  • massage the chopped kale in some avocado oil +salt+pepper (in a bowl literally massage the kale with your hands to soften the leaves and make them more tasty!) 
  • Add 1/2 – 1 cup of brown rice to your bowl(s) then garnish with chopped kale and hot veggies
  • drizzle tahini or any dressing you prefer
  • garnish with sliced avocado
  • Enjoy!  

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