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

1. 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.
2. 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.
3. 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.
4. 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.
5. Mix maple syrup, dijon, salt, dash of Worcestershire.
6. 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.