Notes: A Buddha bowl is a meal in a bowl, with grains, vegetables, and protein. And ideally, you’ll make them with a healthy and colorful combination of those items. I find the idea of a big bowl of something appealing, especially as something to take to work for lunch. So, a pumpkin Buddha bowl? Sign me up.
We’ve got chunks of roasted pumpkin and cumin-dusted chickpeas, served on a bed of sauteed shredded brussels sprouts. I threw in some craisins with the brussels sprouts because I had some on hand and I like those flavors together. The whole thing is drizzled with a tahini dressing and sprinkled with pumpkin seeds.
The resulting combination of flavors was fantastic. The sweetness of the pumpkin and craisins balanced nicely with the bitter green flavor of the brussels sprouts, and the chickpeas added texture interest (and protein). I also really liked the nutty flavor of the tahini (which is a good thing becuase the grocery store only had gigantic vats of tahini and I had to spend $7 so that I could get a whopping two tablespoons of it.
Following this recipe gives you a vegan meal, but if you were to cook the brussels sprouts with bacon, I bet it would be amazing.
As an aside, is it just me, or are people lately more open to brussels sprouts than they used to be? I have always liked them.