During the week, I am really good about sticking to a meal plan and preparing healthy meals. On the weekends, some of that goes out the window. Weekends don’t follow a regular routine, and because of that they are hard to plan for and make it easy to get off track. I don’t go too crazy, but I’m more lenient with my meals, I eat out a little more, and I am a weekend wine drinker. This past weekend, we had plant to go out to dinner with my parents on Saturday night. While I try to keep my meals relatively healthy even when eating out, I knew I would still be indulging a bit. Because of this, I decided to create a super healthy dish to enjoy for lunch the next day. I wanted to use as many green veggies as I could- and I did just that!
These Super Green Buddha Bowls contain LOTS of green: Brussels sprouts, zucchini, broccoli, kale, avocado, jalapeno, cilantro, and green onion. They are also surprisingly easy to make. I love Buddha bowls, but they usually contain so many different elements that they can be a pain to make. For this bowl, all of the veggies are roasted together in the oven on one pan. The kale is thrown in raw, and I cooked the brown rice ahead of time in my rice cooker. The whole dish came together in under 30 minutes, and a lot of that time was down time just waiting for the veggies to finish roasting.
I whipped up a quick green dressing made from ripe avocado, roasted jalapeno, cilantro, lime juice, garlic, and almond milk. It’s super creamy and flavorful. I love the way it coats the rice and makes the whole dish come together. I kept it pretty mild with just one jalapeno, but next time I will definitely add two to increase the heat. If you’re a spice lover like I am, I would suggest adding a second jalapeno.
If you try these Super Green Buddha Bowls, let me know what you think by leaving a comment!
Active Time: 30 minutes Total Time: 30 minutes
1 cup cooked brown rice (or quinoa)
2 cups Brussels sprouts, halved
1 medium zucchini, halved lengthwise and sliced into half-moons
1 small head of broccoli, cut into florets
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup kale, chopped with stems removed
1 cup chickpeas, drained and rinsed
For the sauce:
1 teaspoon minced garlic
2 tablespoons cilantro, packed
juice of 1 lime
1/2 teaspoon salt
3/4 cup unsweetened almond milk
Preheat oven to 425 degrees F. Line a large sheet pan with foil. Place all of the cut veggies (except the kale) on the pan. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Roast in the oven for 20-25 minutes.
While the veggies are roasted, place the jalapeno directly on the oven rack and roast for 10 minutes.
Once the jalapeno is finished roasting, make the sauce. Place the jalapeno (stem removed), avocado, minced garlic, cilantro, juice of 1 lime, salt, and almond milk in a high-powered blender and process until smooth. You may need to add a little more almond milk if the sauce is too thick.
When the veggies are finished roasted, assemble the Super Green Buddha Bowls. Place a 1/2 cup of cooked brown rice in the center of a large, shallow bowl. Arrange 1/2 of the Brussels sprouts, zucchini, and broccoli around the rice. Add 1/2 cup of chickpeas and 1/2 cup of kale to the bowl. Drizzle with half of the sauce. Enjoy!
Nutrition Information per serving (1 bowl):
Calories: 530 Fat: 23g Carbs: 55g Protein: 14g Sodium: 1430mg Sugar: 6g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.