Serves: 4
  • Oven roasted brussels sprouts
  • 10 ounces / 300g of brussels sprouts (about 20-25 sprouts)
  • 2 tbsp melted coconut oil
  • ¼ tsp good quality salt (I use Himalayan salt)
  • Vegan cheese crumble with chickpeas
  • ⅓ cup cashews
  • 1 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • ½ tsp garlic flakes (or ¼ tsp garlic powder)
  • ¼ tsp salt
  • ½ cup pre-cooked chickpeas
  • Pasta sauce
  • 2 cups Brussels sprouts with vegan cheese crumble and chickpeas
  • ½ cups vegan flavored (savory) cooking cream (I use Onion flavored oat cream from Planti)
  • Spicy hokkaido pumpkin wedges
  • ½ small hokkaido pumpkin cut into 10 wedges
  • Marinade:
  • 1,5 tbsp olive oil
  • 1 tbsp tamari
  • 1 tbsp lemon juice
  • 1 tsp cajun seasoning mix (I use a cajun spice mix from Urtekram but you can also make your own mix)
  • ½ tsp turmeric powder
  • ½ tsp onion powder
  • ½ tsp coconut sugar
  • salt & pepper
  • Other Buddha bowl ingredients:
  • Yellow bell pepper
  • Leafy greens e.g.kale
  • Extra virgin olive oil
  • lemon juice
  • salt & pepper
  1. Preheat oven to 200C/390F.
  2. Oven roasted brussels sprouts: Wash brussels sprouts, remove outer leaves and cut the brown stem off. Cut sprouts in half, put in a bowl and mix with coconut oil and salt. Put on a baking sheet cut side down and roast for 15 min. NOTE: remove loose, burnt (black) outer leaves.
  3. Vegan cheese crumble: Blend all ingredients except chickpeas in a food processor until crumble like consistency reached. Add pre-cooked chickpeas and mix with a spoon, do not blend. Pour crumble and chickpeas on top of brussels sprouts, toss around until thoroughly mixed, and roast for another 10-15 min until brussels sprouts look golden brown.
  4. Pasta sauce: Cook pasta according to instructions, but leave it al dente. On the stove: Put oven roasted brussels sprouts and crumble into a pan with pasta and add the cooking cream. Cook in medium heat for ~2 minutes stirring gently.
  5. Oven 200C/390F.
  6. Spicy hokkaido pumpkin wedges: cut half of a small pumpkin into about 10 wedges (remove the seeds).
  7. Mix the marinade ingredients. Pour the marinade over the pumpkin wedges and coat the wedges well. Put them onto a baking sheet and bake for about 20 min until soft and roasted.
  8. Preparing the kale: cut kale into small pieces and massage it with olive oil and lemon juice until it's softer. Add salt and pepper to taste.
  9. Assembling the Buddha bowl: Chop yellow bell pepper or other vegetables of choice. Add kale & vegetables to the bowl, add Brussels sprouts pasta sauce and spicy pumpkin wedges. Enjoy the winter flavors!
Recipe by My Berry Forest at