This Rainbow Broccoli Buddha bowl is full of plant-based flavors and textures, with roasted broccoli and chickpeas and pink beet hummus.
First of all, I want to say a huge heartfelt thank you to everyone who supported me and reached out to me after I posted my first vegetarian post last week. There were a few negative comments and unfollows, which I expected, but overall there was a very respectful dialogue which I appreciated VERY much. In life, people will not always agree on everything. That’s okay. But it’s how we talk about it and discuss it that really counts.
Something I wanted to quickly bring up is that I received dozens of messages from people saying something like, “I want to be vegan, but it’s not working out for my health/lifestyle/etc.” What I’ve been saying in response is that if you eat a mostly vegan diet but include some non-vegan foods sometimes, that is STILL good! What works for you is what you should do! When I was vegan, I saw a lot of pressure in the vegan community for absolute vegan purity – that if you ate any non-vegan foods, even if you were mostly vegan, then you were doing it “wrong” and your diet “didn’t count”.
But let me be the first one to say that if your diet is mostly plant-based, that’s FINE!! You have to do what’s right for YOU and YOUR body. I spent a lot of time giving in to peer pressure, and I’ve learned a lot from that. Now I want to be an advocate for people doing what’s right for them. So eat what you need or want to eat, and be confident knowing that you’re doing the right thing for yourself.
That all being said, when I wrote that my blog was going vegetarian, I wanted to be sure to communicate that my recipes will not all be vegetarian going forward. I still eat at least one vegan meal every day, and I’m not going to neglect posting vegan recipes!
This Rainbow Broccoli Buddha Bowl is a great representation of the type of thing I eat for lunch (except usually I’ll include some sort of pasta!). Roasted broccoli is my favorite vegetable, and it tastes super delicious dipped in hummus. I used beet hummus for this recipe, but you can use any hummus you’d like. I linked to some of my own hummus recipes in this recipe’s notes. :) Cheers!
Rainbow Broccoli Buddha Bowl
This Rainbow Broccoli Buddha bowl is full of plant based flavors and textures, with roasted broccoli and chickpeas and pink beet hummus.
- 1 Head Broccoli
- Drizzle of Neutral Vegetable Oil
- 1/4 Tsp Salt or more to taste
- Black Pepper to taste
- 1 15 oz Can Chickpeas
- Drizzle of Neutral Vegetable Oil
- 1/2 Tsp Salt
- 1/2 Tsp Turmeric
- 1/4 Tsp Cayenne
- 1/2 Tsp Black Pepper
The Rest of the Bowl
- Pumpkin Seeds
- Beet Hummus
- Sauerkraut if desired
- Sliced Avocado
Preheat your oven to 425 degrees F.
To prepare the broccoli, cut it into bite-sized florets. Toss with the oil and spices and lay out on a baking sheet lined with parchment paper.
To prepare the chickpeas, rinse and drain your can of chickpeas so that they're completely dry. Discard any loose skins. Toss the chickpeas with the oil, salt, and spices, and lay out on a SEPARATE baking sheeting lined with parchment paper.
Put both the chickpeas and broccoli into the oven on separate racks. Take out the broccoli after 20-25 minutes, then take out the chickpeas after 25-30 minutes.
To make the bowls, add on a layer of kale (as much as you'd like). Add on the broccoli, chickpeas, avocado, pumpkin seeds, and sauerkraut (if using). Add on some beet hummus, or any hummus you'd like.
I dipped my bites of the salad into the hummus, but you can mix everything together so that the hummus acts as a sauce.
If you make this Rainbow Broccoli Buddha Bowl and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)