Lately I’ve been trying hard to eat a more balanced diet as I continue to train for the Big Sur International Marathon in April. So I have two guides to help. First is this helpful guide by my friends at Switch4Good, an organization you should absolutely check out if you’re dairy-free and/or an athlete. Second is Matt Fitzgerald’s book, The New Rules of Marathon and Half-Marathon Nutrition. Both have been super helpful and have inspired me to come up with nutritious and filling recipes like this one, a Sheet Pan Veggie Buddha Bowl.
Eating vegetables high in nutrients like magnesium and potassium is crucial not only for runners, but for everyone. Ever since I started going down this road wholeheartedly over the past two months I’ve seen my run recovery increase greatly. What used to take me three to four days now takes one. I haven’t lost any weight, but my energy level is much better and I just feel healthier. So you’ll probably see dishes similar to this one on the site in the near future, because it’s basically all I’m eating . . .
This particular recipe is a Buddha bowl—one of my favorite things in the food world—which incorporates a bunch of really delicious ingredients that you pretty much just throw together in a bowl and eat (I recommend topping it with the dressing from this Loaded Sweet Potatoes with Maple Tahini recipe!). Plus, the ingredients are excellent:
- Brussels sprouts
- Sweet Potatoes
- Flax seed
So healthy, right? You have your good fats, protein, fiber, a boatload of vitamins and much more. Also, the process is super simple, too. Almost everything goes onto a sheet pan, and the things that aren’t are easily made in an instant pot and a sauté pan. It’ll take about an hour, but the payoff is big when you take that first bite.
This Sheet Pan Veggie Buddha Bowl is perfect for a power lunch after a big workout, or even a hearty dinner. I’ve eaten it for both many times over the past month. And it’s also batchable, too. So if you want to have the ingredients on hand for a few days’ meals, just change the yield in the recipe below and you’re all set with a tasty, healthy dish that will make you super happy.
Other Bowls You Might Enjoy
- Roasted Vegetable Buddha Bowl with Maple Dijon Dressing
- Philly Cheesesteak Bowl
- Winter Vegetable Bowl with Apple Sage “Sausage”
Tell Me What You Think
As always, I’d love to hear your thoughts on this Sheet Pan Veggie Buddha Bowl if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Also, it’s always super fun to see these dishes out in the wild!
Sheet Pan Veggie Buddha Bowl
- 4 Tbsp. olive oil divided
- 1 sweet potato cubed
- salt and pepper to taste
- 1 15 oz. can chickpeas drained
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups Brussels sprouts trimmed and halved
- juice from 1 lemon
- 4 cups kale
- 1 Tbsp. flax seed
- 1/4 cup pepitas
- 1/2 avocado sliced
- Preheat oven to 375° F. Line 2 sheet pans with parchment paper.
- In a medium bowl, toss 1 Tbsp. oil, sweet potato, salt and pepper. Spread on half of 1 sheet tray. Repeat procedure above with chickpeas.
- Toss broccoli, cauliflower and Brussels sprouts with remaining 2 Tbsp. of olive oil and spread out over the second sheet pan. Place both sheet pans in oven and bake for 35 minutes.
- While the vegetables bake, toss lemon juice and kale in a bowl and heat in a sauté pan over low heat until it begins to wilt. Remove from heat and set aside.
- Keep the heat on and add pepitas and flax seed to sauté pan. Cook for 5 minutes, stirring occasionally.
- Add 1 cup of farro to each bowl and pile one half of veggies, chickpeas, kale and seeds on top. Top with half the slices of avocado and serve immediately.