Want to get all of your veggies in? This is the meal for you! I was in the mood for roasted Brussel sprouts because we haven’t had them in a while, so I wanted to fit them in a meal this week. A buddha bowl is a great way to fit in any veggies you want and it comes together in one big scrumptious bowl of goodness! I roasted diced sweet potatoes, onion, kale, button mushrooms, chickpeas, and Brussel sprouts. I sprinkled garlic and onion powder and Worcestershire on the onions, mushrooms, and chickpeas, and for the sweet potatoes, kale, and Brussel sprouts I just sprinkled with salt and pepper. I tried to keep the oil to a minimum so I just used spray olive oil and misted the veggies for a second before I put them in the oven at 400*. I thought a maple Dijon dressing would be a good pair drizzled on these veggies because it’s sweet and spicy and goes with all of the veggies included.
Maple Dijon Buddha Bowl
2 sweet potatoes, peeled and diced
1 bag Brussel sprouts, cleaned and halved
1 yellow onion, halved and thinly sliced
10 oz button mushrooms, cleaned and quartered
4 handfuls of diced kale
1 15 oz can chickpeas, drained and rinsed
1 tbsp garlic powder
1 tsp onion powder
salt and pepper to taste
olive oil spray
2 tbsp pure maple syrup
2 tsp dijon mustard
splash of vegan Worcestershire
- Preheat oven to 400* and put the potatoes and Brussel sprouts on one sheet pan, and the mushrooms, onions, and chickpeas on another. Spray with a quick mist of olive oil.
- Sprinkle potatoes and Brussels with salt and pepper and then mushrooms, onions, and chickpeas with garlic and onion powder, salt and pepper. Splash veggies with a few dashes of Worcestershire.
- Put the potatoes and Brussels in the oven on the bottom shelf about 10 minutes before you put the other tray in. Roast about 40 minutes until tender.
- 10 minutes before you take the mushroom tray out, add kale to the tray and top with salt and pepper and it will cook quickly.
- Mix maple syrup, dijon, salt, dash of Worcestershire.
- Place all veggies in a bowl and drizzle with dressing.
I had a large sweet potato leftover that didn’t fit on the baking sheet last night, so I woke up this morning and decided to have some for breakfast. I peeled and grated it, then formed them into hash brown nests on a Silpat mat and baked in the oven sprinkled with rosemary and pepper. It made about a dozen nests. I like more savory potatoes, but if you like your sweet potatoes with a little brown sugar and cinnamon you could make a sweet hash brown variety. I baked on 400* for 20-30 minutes and served with fruit.