Eating out of a bowl is amazing and this nourishing buddha bowl packs a heavy punch of flavour. It’s easy to assemble, has a pretty quick cook time and it will leave you full and satisfied. This bowl contains roughly 20g of protein, which isn’t bad for a meal composed of nearly all carbohydrates, but the exciting thing I want to talk about are the broccoli sprouts.
Now that I’ve delved deeper into proper plant based nutrition (as opposed to just eating tofu on rice like I was before), I get more and more excited when I learn about the benefits of various fruits and vegetables. I started to look into sprouts of all kinds after seeing them on some IG posts and vegan pages and decided to pick up a package of young broccoli sprouts on a grocery trip that followed. What I thought was just a topping on many dishes, actually turned out to be an amazing super food that is packed with so many health benefits in just a 3oz serving.
According to research presented at the Diet, Epigenetic Events, and Cancer Prevention Symposium, young broccoli sprouts contain up to 50 times more of the antioxidant sulforaphane than broccoli does. Sulforaphane is a powerful plant chemical, said to prevent gastric cancer and improve respiratory and heart health. In addition to disease prevention and it’s ability to improve certain conditions, sprouts have powerful detoxification qualities as well. These sprouts are versatile and can be added to so many bowls, sandwiches and salads, making them so easy to use. The ease of reaping the benefits of this super food could not get any better!
As previously mentioned, this bowl as a whole is easy to assemble. Your chickpeas will be drizzled in olive oil, seasoned and baked while your rice and potatoes are cooking (see here for potato recipe/ cooking instructions) and then you simply throw it all together. Top with the famous broccoli sprouts and you’re good to go.
Enjoy the nutrients, folks!
| Prep Time | 15 |
| Cook Time | 30 |
| Servings |
|
- 1 cup Rice
- 1/2 cup Chickpeas
- 1/2 cup White Potatoes
- 1/2 Avocado
- Broccoli Sprouts
Ingredients
Garnish (optional)
|
|
- Preheat oven to 450. Rinse and strain chickpeas. Spread on baking sheet and blot dry.
- Drizzle with olive oil and season with garlic, turmeric, paprika, salt & pepper. Mix well.
- Bake for 20-30 minutes.
Cook rice per package instructions. See post for link to potato recipe. Assemble bowl and top with broccoli sprouts. Leftovers easily stowed away for lunches or meals the next day.
