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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.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2

Ingredients
  

Broccoli

  • 1 Head Broccoli
  • Drizzle of Neutral Vegetable Oil
  • 1/4 Tsp Salt or more to taste
  • Black Pepper to taste

Chickpeas

  • 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

  • Kale
  • Pumpkin Seeds
  • Beet Hummus
  • Sauerkraut if desired
  • Sliced Avocado

Instructions
 

  • 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.
  • Enjoy!

Notes

For this recipe, use any type of hummus you like. I have a delicious lemon hummus recipe, a buffalo hummus recipe, and a beet hummus recipe