I’ve been on a pumpkin seed kick, and I ain’t denying any part of it.
I am OBSESSED. Call me crazy, but there were times when I didn’t like them. Now look at me. I know I’ve become obsessed with something when even though I used to think of it as a breakfast food, I started adding it to EVERYTHING. Take eggs- once I realized the beauty of a good fried egg, I never went back.
Also, can we talk about those brussel sprouts?! Like damn girl, they’re a thing o beauty. I always forget just how good they are until I eat them, and then I sit in awe over it. I absolutely adore brussel sprouts, and anyone who follows my Instagram (@tennishealthfitness 😉 ) will tell you. I eat them probably every single night, and when you roasted them with balsamic vinegar and coconut oil… GAH, no words!!
I honestly can’t pick a favorite part of this bowl, but I think if I had to try, it would be the addition of nutritional yeast and tahini. This combo is a staple for buddha bowls- trendy and pack full of nutrients. Nutritional yeast gives you a boost of B-12 in your diet, while tahini provides protein, healthy fats, and more! Basically, this bowl gets even more amazing then it already was, which is saying something.
I love buddha bowls because they’re just so customizable. For example, I wanted avocado with this, but since mine weren’t ripe, I just added the tahini for some more healthy fats. Don’t like pumpkin seeds? Try goji berries or walnuts. Brussel sprouts not your thing? That’s what broccoli and zucchini is for. Doesn’t get better than that!
- 1 cup cooked quinoa
- 2 lbs brussel sprouts, chopped
- ¼ bell pepper, diced
- ½ cucumber, diced
- 1 tomato, diced
- 4 cups greens of choice
- 1 tbsp hemp hearts
- ¼ cup pumpkin seeds
- 1 tsp melted coconut oil, for roasting
- 1 tbsp balsamic vineager
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1.) In a mixing bowl, combine the melted coconut oil, brussel sprouts, and balsamic vinegar. Mix everything well with a spoon and line on a baking sheet. Spread out the chopped bell pepper next to it and stick the veggies in the oven for 25-30 minutes at 450 F.
- 2.) Cook your quinoa according to the ratio measurement (if you are doing one cup cooked, you want ¼ cup water). Set aside until the bowl is ready to assemble.
- 3.) In a bowl, combine the cucumber and tomato to create a refreshing salad.
- 4.) Once the veggies are done, add them to a bowl filled up with your greens. Then, add the cucumber / tomato mixture, hemp hearts, pumpkin seeds, tahini, and nutritional yeast. Enjoy!
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