Buddha Bowl with Chipotle and Maple Glazed Brussels Sprouts

Have you tried a Buddha bowl yet? It’s been one of my favorite types of meals to make for a few years now because they are so easy to whip together. It’s almost like a fridge dump meal where you take veggies and grains that are left over from previous meals, top with a sauce and make into a new and exciting meal. They get their name from being big round bowls shaped like Buddha’s belly that are packed full of nutritious grains, vegetables, and proteins. Most are vegan by nature, but there’s nothing wrong with adding fish, chicken, or beef as your protein source.

This Buddha bowl was inspired by the leftover Brussels sprouts I had. I love these little cabbage like heads roasted in the oven and I knew they would be great with some left over quinoa and a sweet potato I had to use up. I added some kale (hint: don’t skip the toasted sunflower seed oil it calls for. It’s a game changer for the kale!) for a crunch and roasted red bell peppers and sweet onions for a delicious meal that everyone loved!

You could make this meal with any grain you want. I made ours with the quinoa I had and some brown rice. I also simplified the cooking process by combining all the vegetables and putting them on one sheet pan to bake everything. I know it LOOKS like a lot of work when you read the recipe, but it’s not. It goes together very quickly and because the recipe bakes on one sheet (unless you have to cook your grains), clean up is very easy.

This recipe does have a kick to it. Now, I’m a wimp when it comes to spicy things so if you like spicy things, you may think this is super mild. If you are a wimp like me, have no fear. The sweet veggies and roasted chickpeas topped with the sauce mild out the heat from the

chipotle pepper. Don’t be afraid to try this recipe because you aren’t a fan of spicy foods.

I would love to know what you think of this recipe! Leave a comment and let us know if you tried this recipe.

Buddha Bowl with Chipotle and Maple Glazed Brussels Sprouts

Yield: 2

Author: Needmore Farms

PREP TIME: 15 MINCOOK TIME: 25 MINTOTAL TIME: 40 MIN

INGREDIENTS

Bowl

3/4 cup cooked Quinoa

3/4 cup cooked Brown Rice

1 1/2 cups Brussels Sprouts

1 Tablespoon Maple Syrup

1 Teaspoon Adobo Sauce, from pepper can

1 Chipotle Pepper in Adobo Sauce, diced

1 Medium Sweet Potato, peeled and sliced into rounds

Salt and Pepper

4 Tablespoon Olive Oil

1 can Chickpeas

Paprika

Garlic Powder

1 Cup Kale, chopped

2 Teaspoons Toasted Sesame Oil

1 Red Bell Pepper

1/2 Sweet Onion

Chipotle Sauce

3 Tablespoons Greek Yogurt or Sour Cream

1/3 Cup Half and Half

1 Tablespoon Adobo Sauce, from pepper can

1 Lime, juiced

Zest of one Lime

1 Tablespoon Maple Syrup

Salt and pepper to taste

INSTRUCTIONS

For Sheet Pan

1. Preheat oven to 425 degrees.

2. In a small bowl, mix diced chipotle pepper, adobo sauce, and maple syrup together. Add Brussels sprouts and toss till completely coated with mixture. Place on one end of your baking tray.

3. Place sliced sweet potatoes in a bowl and toss with 2 Tablespoons of olive oil. Place slices flat on baking sheet and salt and pepper to taste.

4. Open can of chickpeas, drain, and rinse with water. Place in bowl and coat with 1 Tablespoon of oil.

5. Place of baking sheet and sprinkle with paprika, salt, pepper, and garlic powder to taste. I like to coat these pretty good to help cut the sweetness from the vegetables.

6. Slice sweet onion and place on baking tray. Cut red bell pepper and place on tray with onion. Drizzle olive oil on top.

7. Bake everything for 20 to 25 minutes.

For Chipotle Cream Sauce and Kale

1. Combine all ingredients together and set aside.

2. Toss chopped kale with toasted sesame oil and set aside.

Bowl Assembly

1. Place warm quinoa and rice in the bottom of the bowl. Top with kale, Brussels sprouts, red pepper, onion, chickpeas, and sweet potatoes. Drizzle with chipotle cream sauce and serve.