Description
Brussels Sprouts Eggplant Buddha Bowl – Warm roasted veggies piled on top of quinoa! SO YUM! An easy & healthy recipe! Vegetarian/gluten free!
Ingredients
- Veggies for the bowl
- 1 pound Brussels sprouts, trimmed and cut in half (or quartered if large)
- 1 eggplant, cut into 1 inch chunks
- 2 tablespoons olive oil or avocado oil
- salt and pepper
- Quinoa
- 1 cup raw quinoa
- 2 cups filtered water (or use chicken or veggie broth for more flavor)
- Dressing
- 2 to 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 to 2 tablespoon honey
- 1/4 cup olive oil
- 1 clove garlic, pressed or minced
- Salt and pepper, to taste
- Optional toppings
- 4 to 6 hard boiled eggs, sliced (see notes)
- roasted sunflower seeds
- green onions, sliced
Instructions
- Prepare: Preheat your oven to 400 degrees Fahrenheit. Cut your veggies as instructed above.
- Roast the veggies: Place the eggplant and Brussels sprouts on a large rimmed baking sheet. Toss with the olive oil, salt, and pepper until well coated. Spread the veggies out in an even layer so that they aren’t too crowded, make sure the Brussels sprouts are cut side down. Roast for 15 to 20 minutes, or until the Brussels sprouts are charred and fork tender and the eggplant is tender. If the veggies are done roasting before you are ready to assemble your bowls you can keep them in the oven with the heat off to keep warm.
- Cook the quinoa: Place the quinoa and water in a small sauce pot with a tight fitting lid – place lid on pot and allow the quinoa to come to a boil. Reduce to a simmer and allow it to simmer, with the lid on, for 15 minutes, or until most of the water has been absorbed. Remove from the heat and fluff with a fork, keep warm in the pot until ready to use.
- Make the dressing: While the quinoa and veggies are cooking make the dressing Add all of the dressing ingredients to a mason jar with a lid and shake until everything is well combined – or whisk together in a small mixing bowl. Taste and adjust flavors and seasoning as needed.
- Assemble bowls: Place some quinoa into each bowl. Top with some of the roasted veggies, 2 to 3 sliced eggs, green onions, and a good sprinkle of the sunflower seeds. Drizzle everything with a good amount of the dressing. Enjoy immediately.
- Leftovers: Any leftovers you may have should be stored in separate containers. Only assemble the veggies just before you eat them.
Notes
Hard boiled eggs: often times you can find pre-cooked hard boiled eggs at the grocery store – this is always a short cut option. Otherwise I do suggest cooking them in advance from this recipe, so that you don’t have a lot of pots and pans to all pay attention to at once.
Notes about original recipe: This original recipe contained Swiss chard as the base for the Buddha bowl rather than quinoa – I found the quinoa to be a little more filling than having lettuce as the base, but if you want to use the Swiss chard (or other leafy greens) instead than go for it. I also had roasted leeks and whole cloves of garlic. I omitted those veggies to help simplify the cooking process of the recipe. However if you want to add them see directions below.
How to roast the leeks and garlic cloves: Slice 2 leeks and separate the cloves of 1 head of garlic and remove the skins. Place the leeks and garlic cloves onto a separate rimmed baking sheet from the Brussels sprouts and eggplant. Toss with 1 tablespoon of olive oil. Roast the veggies for 15 to 20 minutes, tossing half way through, or until the garlic is tender and the leeks are crispy.This can be roasted at the same time as the Brussels sprouts and eggplant.
Vegan option: To keep this recipe vegan you can omit the hard boiled eggs and use the quinoa and sunflower seeds as your protein source.
