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–+ servings
Winter Buddha Bowl - Supper With Michelle

Get the Recipe: Winter Buddha Bowl

Yield: 2 servings, with some leftovers possible
5 from 1 review
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Ingredients

For the Spice Blend:

  • ¼ teaspoon ground allspice
  • ¼ teaspoon brown sugar
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper

For the Sweet Chili Aioli Sauce:

  • 3 tablespoons mayonnaise
  • 1 ½ tablespoons sweet chili sauce
  • ½ teaspoon Sriracha
  • ¼ teaspoon toasted sesame oil

For the Bowl:

  • 1 small broccoli crown, cut into florets
  • ½ small head cauliflower, cut into florets
  • 8 to 12 Brussel sprouts, hard ends cut off/cut in halves
  • 1 small to medium sweet potato, quartered
  • 1 small avocado, halved
  • ½ cup quinoa, cooked according to package = 1 cup | can sub with brown rice
  • olive oil for drizzling
  • salt

Optional Toppings:

  • watermelon radishes, thinly sliced
  • microgreens
  • toasted sesame seeds

Equipment

  • Large Sheet Pan
  • Small Mixing Bowls
  • Cutting Board
  • Chef's Knife
  • pie pan

Instructions

Make the Spice Blend:

  • In a small bowl, mix all of the ingredients for your spice blend.

Make the Sauce:

  • In another small bowl, mix the ingredients for your sauce and place it in the fridge until the vegetables are ready.

Prepare the Sweet Potatoes:

  • Preheat the oven to 400 degrees.
  • For the sweet potatoes, I like to make a little foil packet or “boat” by bending each of the sides upward and inward, but leaving an opening. This helps keep the potatoes moist. Drizzle the potatoes with olive oil and generously season the spice blend on all sides. Place the packet on a small pie pan and place on the middle rack of the oven. Since the potatoes are a bit thick and take longer to cook, start baking them first for 15 to 20 minutes.

Prepare the Other Veggies:

  • Next, line a large baking sheet with parchment paper or aluminum foil. Place your cauliflower, Brussels sprouts, and broccoli each on a section of the sheet. Drizzle with a little olive oil and season with salt. Place the tray in the oven as well.
  • Take a fork and gently flip the potatoes over. Continue cooking all the vegetables for 15 to 20 minutes, checking on them as they roast. The broccoli will most likely finish first, so you may want to use tongs to carefully remove it onto a plate. Then remove the Brussels sprouts, and lastly the cauliflower. I like a little char or browning, but cook them all to your liking and until the sweet potatoes are fork-tender.

Prepare your Bowls:

  • Gather two bowls and arrange your quinoa and vegetables the way you like. Top with avocado, microgreens, radishes, sesame seeds (if using), and serve with your sauce. Enjoy!
Serving: 4ounces, Calories: 704kcal, Carbohydrates: 87g, Protein: 22g, Fat: 35g, Saturated Fat: 5g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 14g, Trans Fat: 0.04g, Cholesterol: 9mg, Sodium: 763mg, Potassium: 2420mg, Fiber: 24g, Sugar: 18g, Vitamin A: 11982IU, Vitamin C: 380mg, Calcium: 247mg, Iron: 7mg