Ingredients
Equipment
Nutrition
Method
To make the basic Buddha Bowl
- Preheat oven to 400°F
- Arrange prepared Brussels sprouts, sweet potato, and garlic on a sheet pan, drizzle with 2 tablespoons of Grapeseed Oil and sprinkle with sea salt and pepper. Set the timer to roast for 15 minutes.1 large Sweet Potato, 1 pound Brussels Sprouts, 1 clove Garlic, 1/4 teaspoon Sea Salt, 1/8 teaspoon Tellicherry Pepper, 1 tablespoon Smoky Bacon Grapeseed Oil*
- Meanwhile, in a small saucepan over medium heat, add the broth, butter, and parsley and bring to a boil. Lower heat, add the rice, and simmer for 15-20 minutes until the liquid evaporates. Remove from heat.1 ½ cups Broth, 1 tablespoon Butter, 1 tablespoon dried Parsley, 1 cup Wild Rice blend
- When the veggies timer times out, remove the sheet pan from the oven, add the almonds and toss lightly. Return it to the oven; continue roasting for 10-15 minutes more until the veggies are crisp and golden on the outside edges and tender on the inside.¼ cup blanched sliced Almonds
- To serve, divide the cooked rice into four bowls, top each bowl evenly with Brussels sprouts, slivered almonds, and sweet potato. Top with pomegranate arils, chopped scallions, and a dollop of Cottage cheese or sour cream if desired.2 tablespoons Pomegranate arils, 2 Scallions
Options for more protein:
- If there is time, often, I’ll add roasted seasoned chickpeas if I’m keeping the Buddha bowl meatless, or I’ll add grilled chicken breast or some salmon to the dish for a little more heartiness.
To make the Roasted Cajun-Seasoned Chickpeas
- Prep time: 5 minutes Cook time: 30 minutes
- Preheat the oven to 375° F and line a sheet pan with aluminum foil.
- Open a can of chickpeas and rinse and drain them well.While the oven is heating up, lay the well-drained chickpeas on the prepared sheet pan and cook for about 5 minutes or until dry but not too hot.
- Remove the sheet pan from the oven, and toss with Smoky Bacon Grapeseed Oil* using a spatula. Add Cajun Seasoning, toss to coat, return the sheet pan to the oven and bake for about 30 minutes, stirring every 10 minutes, or until the chickpeas are crisp but not burnt.
To add chicken breast or salmon:
- Rinse the meat with water and pat it dry.
- Slice it lengthwise, then rub it with a teaspoon or two of Roasted Garlic Grapeseed Oil on both sides, and season each side with salt and pepper.
- Preheat a grill pan on medium-high heat and place the meat or fish on the pan.
- Grill until thoroughly cooked.
For the chicken breast:
- Grill until it is thoroughly cooked and no longer pink. Cooking time will depend on the breasts’ thickness, so I recommend using a cooking thermometer to check for doneness. The thickest part of the breast should be 165°F.
For the salmon:
- Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
Kitchen Notes
* Smoky Bacon Grapeseed Oil and Roasted Garlic Grapeseed Oil are available through and many specialty bulk oil stores.
Personal Notes
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