Welcome to a delightful and nutritious culinary journey with our Brussels Sprouts Eggplant Buddha Bowl! This dish is the perfect way to savor the rich flavors of roasted vegetables, combined with wholesome ingredients that nourish both the body and soul. Let’s dive into the recipe and make something truly special!
Brussels Sprouts Eggplant Buddha Bowl
Feast your eyes on this vibrant and colorful Buddha bowl that’s not only pleasing to the eyes but packed with flavor!
Ingredients
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium eggplant, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa (or your choice of grain)
- 1 cup chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup (optional)
- Fresh parsley, chopped (for garnish)
- Sliced avocado (optional, for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the halved Brussels sprouts and diced eggplant with olive oil, garlic powder, salt, and pepper. Spread them out evenly.
- Roast in the oven for about 25-30 minutes, or until the vegetables are tender and golden brown, stirring halfway through.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), and a pinch of salt. Add water as needed to reach your desired consistency.
- Once the veggies are done, remove them from the oven and let them cool slightly.
- To assemble the Buddha bowl, start by placing a base of cooked quinoa in your serving bowl. Top it with the roasted Brussels sprouts and eggplant, chickpeas, and sliced avocado if desired.
- Drizzle the tahini dressing over the top and sprinkle with fresh parsley for a burst of flavor.
- Enjoy your delicious and healthy Brussels Sprouts Eggplant Buddha Bowl!
This recipe is not only simple but also adaptable. Feel free to swap in your favorite veggies or grains to make it your own. Happy cooking!
