Vegan Buddha Bowl

Vegan Buddha Bowl


Roasted Veggies:
1 cup brussels sprouts, halved
1 cup sweet potato cubes
½ cup chickpeas (cooked or canned)
1 large sweet onion, cut into wedges
drizzle of oil

paprika, to taste
garlic powder, to taste
salt & pepper, to taste

Hummus Dressing:
½ cup hummus
2 tsp Dijon mustard
2 tsp maple syrup
½ lemon juiced
23 Tbsp water (adjust to desired consistency)


  • Preheat oven to 400°F (200°C).
  • Place chickpeas, Brussels sprouts, sweet potato cubes, and sweet onion wedges on a baking sheet lined with parchment and sprayed.
  • Drizzle with oil, and sprinkle paprika, garlic powder, salt, and pepper over the entire pan. (Feel free to use different seasonings as desired!)
  • Toss to coat. Roast for about 40 minutes.
  • While veggies roast, whisk all hummus dressing ingredients together in a large mixing bowl. Add water to adjust consistency to your preference and season to taste.
  • Serve roasted veggies over quinoa (or your favorite whole grain) and drizzle with hummus dressing!
  • Top bowl with avocado slices and fresh mango cubes at time of serving.
  • Store components separately, lasts 4-5 days in the fridge.