Sheet Pan Veggie Buddha Bowl
Have a healthy and delicious dinner with this Sheet Pan Veggie Buddha Bowl. It's really simple to make and full of amazing nutrients.
Yield: 2 bowls
Calories: 670kcal
Ingredients
- 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
Instructions
- 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.
Notes
*Sub quinoa, bulgar wheat or your favorite whole grain.
Nutrition
Serving: 1bowl | Calories: 670kcal