If you need one bowl to survive fall, this is it. Crispy and spicy chickpeas meet roasted pumpkin and shaved brussels sprouts, drizzled with a flavorful orange-tahini dressing.
Buddha bowls are awesome, they are easy to prepare, nutritious and you can eat them with just a fork, nothing to cut. That is especially useful when you want to have dinner in front of a good tv show on a fall evening (I just started watching Luke Cage by the way, great show!). It’s starting to get chilly here, especially in the evening, so any sort of comfort food is welcome. Prepare your cosy blanket, favorite movie and let’s do this!
These bowls come together in just under 1 hour, require very basic ingredients and minimal preparation.
Brussels sprouts are first shaved in a food processor with shallot, onion and ginger. Shredded, brussels sprouts cook a lot more quickly than wholes and have the texture of shredded cabbage. Sauté for about 10 minutes in a large skillet and you’re done. I like to deglaze the skillet with soy sauce for extra flavor. Since soy sauce is already pretty salty, don’t add additional salt, only season with pepper.
Pumpkin and chickpeas are lightly coated with olive oil, spices and roasted together in the oven for about 30 minutes, it gives you just enough time to prepare the brussels sprouts and tahini dressing.
The dressing takes this bowl to the next level. Made with only 5 ingredients, the subtle orange flavor pairs very well with the pumpkin and brussels sprouts. You can even replace the tahini with almond butter for a nuttier flavor. Drizzle the bowls with the sauce and top with sesame and pumpkin seeds for an additional crunch.
These buddha bowls are flavorful, slightly sweet and packed with different textures. If you are looking for a recipe for a hearty dinner this week, you should definitely try this one!
Let me know in the comments if you try this recipe and tag @fullofplants on Instagram!
- ½ sugar pumpkin
- 1 -15-ounces can chickpeas, drained
- 2 tbsp olive oil
- ½ tsp salt
- 2 tsp cumin
- 2 cups brussels sprouts, washed, ends and brown leaves trimmed
- 1 tbsp grated ginger
- 1 small onion
- 1 shallot
- 2 tbsp soy sauce (or salt to taste)
- 2 tbsp tahini
- 2 tbsp orange juice
- 1 tsp white rice vinegar
- 1 tsp maple syrup
- 1 tsp soy sauce
- orange zests (optional)
- water to thin out
- pumpkin seeds
- sesame seeds
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Wash and drain the chickpeas (you can remove the skin if you prefer). Place them on paper towels and pat them dry.
- In a bowl, toss the chickpeas with 1 tablespoon olive oil. Sprinkle with the cumin and salt. Stir with a spoon to make sure they are evenly coated with salt and cumin. Place the chickpeas on one half of the baking sheet.
- Wash the sugar pumpkin, slice the stem off. Cut the pumpkin in half and scoop out the seeds and guts using an ice cream scoop.
- Cut one half into small cubes, reserve the other half for other uses.
- In a bowl, toss the pumpkin cubes with 1 tablespoon olive oil and sprinkle with salt. Place the pumpkin on the other half of the baking sheet.
- Bake for 25-30 minutes, or until the pumpkin is soft and the chickpeas golden brown.
- Place the brussels sprouts, onion and shallot in the feed tube of a food processor fitted with slicing disk. Work in small batches.
- Heat some olive oil in a large skillet over medium heat.
- Add the shaved brussels sprouts and grated ginger. Sauté for about 10 minutes and drizzle with soy sauce. Season with pepper and divide into 3 serving bowls.
- Top with the roasted pumpkin and chickpeas, and drizzle with orange-tahini sauce.
- Add all the ingredients to a small bowl and whisk until well combined. If needed, add one teaspoon of water at a time until you get the desired consistency.