Buddha Bowls are truly the best. Talk about the perfect combination of different flavors and textures all combined into a satisfying and beautiful bowl. The slight sweetness of maple syrup and the acidity of the balsamic vinegar make the perfect pairing for the dressing which is incorporated into several parts of the meal. The slightly browned, seasonal veggies provide the necessary crunch whereas the kale provides the raw component to balance out the warm dish.
Brussels sprouts and sweet potatoes are some of my favorite winter produce picks. High in fiber, antioxidants, vitamin C, and many other important micronutrients–you can feel good about incorporating these into your meal. Quinoa is also a nutritious component of the recipe with a great amount of plant-based protein and fiber. This recipe caters to all kinds of dietary restrictions as it is dairy-free, gluten-free, and vegan.
I love Buddha Bowls because they are completely customizable. You can swap out the quinoa for another whole grain such as brown rice or barley. Instead of sweet potatoes, you could use another seasonal vegetable like winter squash or broccoli. If you are looking for a little more protein, you can add in some chicken or turkey breast. Not a fan of sliced almonds? Try pumpkin seeds or balsamic roasted chickpeas for the topping.
Looking for more Buddha Bowl options? Check out my Thai Peanut Umami Buddha Bowl recipe. These recipes were both developed with the help of Chef Keilen Shigematsu, owner of Table Focus Catering. A pro tip from Chef Shigematsu: Don’t be afraid of high heat when it comes to roasting vegetables. And man, is he right! 450 degrees seems pretty high but you’ll be thanking yourself later when those veggies come out perfectly golden and crisp. Have other Buddha Bowl variations you’ve tried? I would love to see!
Sweet Potato and Brussels Sprout Buddha Bowl
- 1 pound sweet potatoes, peeled and cut into ½ inch cubes (about 2 medium sweet potatoes)
- 1 large red onion, sliced
- 1 pound brussels sprouts, quartered
- 2 tablespoons olive oil
- 4 cups of kale, shredded (about 1/2 bunch kale)
- 1 cup raw quinoa, rinsed and drained
- ¼ cup sliced almonds, toasted
Maple Balsamic Dressing: (makes about 1 cup)
- 1/2 cup extra virgin olive oil
- 1/2 cup high-quality balsamic vinegar
- 3 tablespoons pure maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon dried thyme
- Salt and pepper to taste
- Preheat oven to 450 degrees F.
- To make maple balsamic dressing, combine all ingredients to a small mason jar and shake until combined. Set aside.
- Line a large baking sheet with foil. Place sweet potatoes and red onion on sheet and toss with 1/4 cup of the dressing. Next, place brussels sprouts onto sheet and toss with 2 tablespoons olive oil. Salt and pepper vegetables generously and toss one final time. Roast for 30 minutes, tossing halfway through. Remove from oven and lightly drizzle with more dressing.
- While the vegetables cook, transfer quinoa to a medium pot, add 2 cups of water and bring to a boil. Then, cover, reduce heat to medium low and simmer until water is absorbed, about 15 minutes. When quinoa is done cooking, remove from heat.
- In a small bowl, thoroughly massage kale with 1 tablespoon of dressing until kale begins to darken.
- When everything is done cooking, assemble bowls. Divide quinoa among four bowls, top with roasted vegetables and massaged kale. Sprinkle with sliced almonds and drizzle with more maple balsamic dressing as desired. Mix and enjoy!