Buddha bowls, have you heard of them?
They have nothing to do with the religion. According to Urban Dictionary Buddha bowl is ” a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”
In other words, it’s a bunch of food in a bowl. Usually it is packed full of veggies and good-for-you ingredients. In other words, it’s a huge salad. But it’s more fun to call it a Buddha bowl, don’t ya think?
This Brussels Sprouts Eggplant Buddha Bowl is for when you just need to eat healthy because you have been eating No Bake Nutella Cheesecake all day every day, and you need a reset. You need to eat a meal that truly makes you feel good about yourself, something that both tastes good, is comforting, and feels good in your body. A meal that gives you energy and keeps your taste buds happy.
Let’s be honest, we all love a huge, veggie-packed salad. But there are times when you just can’t do salads. Like during the long winter, when your kitchen is cold and your fingers are about to fall off, you just can’t picture sitting down to a cold bowl of leaves and veggies. Nope, you need a bowl of veggies that you can wrap your hands around to warm them up. Besides, the best kind of wintertime veggies are meant for roasting! Save the cold salads for summertime, when your kitchen is one million degrees!
This Brussels Sprouts Eggplant Buddha bowl is filled to the brim with some of the best wintertime veggies. It all starts with a good layer of your favorite greens. I chose Swiss chard. It’s sweet, it’s delicate, it’s the perfect change of pace from spinach.
Top that Swiss chard with some roasted, crispy Brussels sprouts, some sweet and creamy roasted eggplant, sweet roasted garlic cloves, crispy leeks, and a hard boiled egg for protein. Finish with some salty, crunchy sunflower seeds.
Don’t forget about the dressing. We are going to whisk up a quick, honey mustard vinaigrette. It’s sweet and tangy, and the perfect way to dress our warm veggies.
And your wintertime feel-good
salad Buddha bowl is waiting for you to devour in all of its warm veggie goodness!
- 1 eggplant, cut into 1 inch cubes
- 1 pound Brussels sprouts, trimmed, outer leaves removed, and halved
- 1 head garlic, cloves peeled but left whole
- 2 leeks, sliced, light green and white parts only
- 2 tablespoons grapeseed oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 8 eggs
- 4 cups Swiss chard, torn into bite-sized pieces (can sub spinach, or kale that has been massaged)
- ½ cup salted, shelled and roasted sunflower seeds (can sub other nut or seed of choice)
- FOR THE DRESSING:
- 2 teaspoons Dijon mustard
- 2 tablespoons apple cider vinegar
- salt and pepper to taste
- 3 teaspoons honey
- ¼ cup olive oil
- ROAST YOUR VEGGIES:
- Preheat your oven to 400 degrees Fahrenheit.
- Arrange the eggplant on a rimmed baking sheet. On a separate large, rimmed baking sheet arrange the Brussels sprouts. On a small rimmed baking sheet arrange the leeks and garlic cloves. Divide the grape seed oil among the three pans. Sprinkle with the salt and pepper. Toss to coat. Rearrange the veggies so that they are in an even layer. Make sure they aren't too crowded, otherwise they will steam instead of roast. Also make sure the Brussels sprouts are cut side down so that they get nice and charred.
- Place the Brussels sprouts pan on the rack closest to the heat source. Place the other two pans farther away from the heat source.
- Roast the veggies for 20 to 25 minutes, tossing them halfway through. The Brussels sprouts should be tender throughout, and charred on the outsides. The stray leaves should also be charred and crispy. The eggplant should be sweet and tender.The leeks should be tender and crispy, while the garlic should be fork-tender.
- BOIL THE EGGS:
- While the veggies are roasting boil the eggs:
- Place all eggs in a medium-sized pot with a tight-fitting lid. Cover the eggs with water.
- Place the lid on the pot, and turn the heat on high. Bring to a boil.
- Once the water has reached a boil immediately turn the heat off. Set a timer for 10 minutes.
- After the 10 minutes, dump the eggs into a colander in the sink and rinse with cold water until they are cooled enough to handle.
- Crack the eggs on the counter and peel. Slice the eggs, and set aside.
- MAKE THE DRESSING:
- While the eggs are boiling and the veggies are roasting make your dressing:
- Add mustard, apple cider vinegar, and honey to a small mixing bowl. Whisk until the ingredients come together.
- Slowly stream in the olive oil while whisking with the other hand. This will create an emulsion so the dressing doesn't separate. Alternately you can blend the ingredients in a blender.
- Add salt and pepper to taste. Set dressing aside.
- FOR ASSEMBLY:
- Fill each bowl with 1 cup of the Swiss chard. Divide the roasted veggies among each bowl. Add to each bowl two hard boiled eggs that have been sliced, top with sunflower seeds and drizzle with dressing.
- Serve immediately.
- This recipe is best eaten fresh, mostly because the Brussels sprouts lose their crispiness. However, if you are not going to eat it all when fresh store the veggies and Swiss chard separately. Heat the leftover veggies in a 350 degree oven until they are warm, 10 to 15 minutes. Then assemble the bowl as before. Dress just before eating.