Buddha bowls have been a hot trend for the past couple years now and I couldn’t be more thrilled! These wonderful bowls are packed full of plant-based protein and are unbelievably simple to make. This Goddess Buddha Bowl is filled with flavor and is super nourishing that’s filled with healthy fats, gluten-free grains, and vegetables.
The beauty of these bowls is that anything goes! You can truly throw any of your favorite veggies, grains, proteins, seeds, nuts, etc. all into a bowl with some hummus or dressing and it will taste great. Trust me. I’ve been known to have the most random Buddha bowl combinations in our house, yet they always seem to turn out!
I like to call this bowl, the “Goddess Buddha Bowl” because it’s grounding, nourishing, and satisfying. The quinoa and Brussel sprouts add an earthy flavor, while the fresh red bell pepper adds a nice crunch, and the avocado is just AMAZING as always.
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Goddess Buddha Bowl
Ingredients
- 2 handfuls of Kale
- ¼ cup Quinoa measured dry
- ½ Avocado sliced
- 1 cup Brussels Sprouts
- 1 Tbs Coconut Oil
- ¼ tsp Garlic Powder
- 1 Red Bell Pepper
- 2-3 Tbs Hummus
- Salt & Pepper to taste
Instructions
- Pre-heat oven to 425F.
- Cut brussels sprouts in half, lengthwise, and toss in a bowl with coconut oil, Himalayan sea salt, black pepper, and garlic powder.
- Place brussels sprouts on a parchment-lined baking sheet and bake for 25 minutes
- While the brussels sprouts are baking, cook the quinoa.
- To cook the quinoa, boil ½ cup water and ¼ cup dry quinoa. Once it comes to a boil, turn the heat down to low and cook for about 12 minutes or until all the water has evaporated.
- Massage kale by scrunching it with your hands.
- Top kale with red bell peppers, avocado, brussels sprouts, quinoa, and hummus.
