Roasted Brussels Sprout Buddha Bowl

Roasted Brussels Sprout Buddha Bowl

Roasted Brussels Sprout Buddha Bowl

This delicious Buddha bowl is packed with roasted brussels sprouts, crunchy chickpeas, and a flavorful tahini-lemon sauce. It’s a nutritious and filling meal that’s perfect for lunch or dinner. The roasted brussels sprouts are the star of the dish, providing a savory and slightly smoky flavor. The chickpeas add a nice crunch, while the creamy tahini-lemon sauce brings it all together. This vegan and vegetarian recipe is easy to make and sure to become a favorite in your household.


  • 1 lb brussels sprouts, halved
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup water
  • 1/4 cup chopped fresh parsley, for garnish


Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Place the brussels sprouts on the prepared baking sheet and drizzle with the olive oil. Sprinkle with the garlic powder, smoked paprika, salt, and pepper. Toss to combine and spread out in an even layer. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the brussels sprouts are golden brown and tender.

While the brussels sprouts are roasting, prepare the sauce. In a medium bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Set aside.

Once the brussels sprouts are finished roasting, add the chickpeas to the baking sheet and toss to combine. Roast for an additional 5 minutes, stirring once halfway through, until the chickpeas are lightly browned and crispy.

Divide the roasted brussels sprouts and chickpeas between two bowls. Serve with the tahini-lemon sauce and a sprinkle of fresh parsley, if desired.

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