• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Wellness
  • About
    • About
    • Books
    • Press
    • Privacy Policy
  • Work With Me

My Berry Forest

Creative plant-based recipes from the magical berry forest

November 23, 2016 By Tiinatuuli 2 Comments

WINTER BUDDHA BOWL WITH BRUSSELS SPROUTS & VEGAN CHEESE CRUMBLE

Facebook0Tweet0Pin0LinkedIn0Print0

Winter Buddha Bowl with Brussels Sprouts & Vegan Cheese Crumble. Vegan, gluten-free, myberryforest.com

Brussels sprouts: love them – hate them? If you don’t like them, have you ever tried roasting them? I did and fell totally in love with these cute greens. I find them especially comforting in winter time, so I decided to create a winter Buddha bowl with brussels sprouts & vegan cheese crumble – or in other words my version of vegan parmesan. With roasted chickpeas, creamy pasta sauce, spicy pumpkin and crispy kale this bowl is full of warming winter flavors. Exactly what is needed in (cold) November, right?

It isn’t freezing cold here now. Winter wonderland has already melted away and the only signs of winter are the dark days (sunrise at 9 am and sunset at 15.30!) and the comfort food I keep craving – all the time. I’ve always loved winter food but I’ve never really been a fan of winter season due to the winter blues (or seasonal affective disorder) creeping in when the days get shorter in November. This blues is especially hitting me now when I have to deal with a mild baby blues too; our sweet little baby girl is a month old now and she sure likes to party at night 😉

Winter Buddha Bowl with Brussels Sprouts & Vegan Cheese Crumble. Vegan, gluten-free, myberryforest.com

Good food good mood

I’m taking care of my winter and baby blues with healthy plant-based food like this massive Buddha bowl filled with carbs 🙂 A few years ago when I still ate dairy, meat and a lot of processed food I felt super miserable and extremely lethargic during winter months. Now that I’m eating wholesome vegan food I feel much more in control of my blues and I notice a shift in my energy levels too.

It’s not only healthy eating which is making me feel better, it’s also the creating and cooking…the whole process which helps me cope with all the overwhelming emotions, tiredness and the darkness.

Vibrant Brussels sprouts

And just look at these vibrant green Brussels sprouts – don’t they look like the perfect medicine for a little winter blues? With or without blues, I really recommend this dish for anyone. Even if you don’t like Brussels sprouts 🙂

This recipe is an updated version of my kid-friendly Brussels sprouts & vegan cheese crumble recipe from last August.

Winter Buddha Bowl with Brussels Sprouts & Vegan Cheese Crumble. Vegan, gluten-free, myberryforest.com

WINTER BUDDHA BOWL WITH BRUSSELS SPROUTS & VEGAN CHEESE CRUMBLE
 
Save Print
Serves: 4
Ingredients
  • 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
  • â…“ 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
Instructions
  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!
3.4.3177

ps You can follow Myberryforest also on Pinterest for delicious food and food photography!

related

Facebook0Tweet0Pin0LinkedIn0Print0

Filed Under: All recipes Tagged With: Buddha bowl, brussels sprouts, chickpeas, healthy meals, kale, pasta sauce, pumpkin, vegan cheese, vegan meals, vegan parmesan, vegan pasta, winter recipes

Previous Post: « CARAMEL APPLE PANCAKES
Next Post: VEGAN GLUTEN-FREE CHRISTMAS CHOCOLATE CHIP PIZZA »

Reader Interactions

Comments

  1. Natalie | Feasting on Fruit says

    November 24, 2016 at 4:01 pm

    When even your serving spoon is smiling about it, you know it must be a seriously delicious meal!! And makes it much harder to feel blue about winter too 🙂 Although sunset that early!? That’s crazy! Anyways, on to this veggie feast…I love how you made the sprouts the star here and let the pasta and pumpkin play the supporting role. They look cooked to perfection and so mouthwatering. I usually roast my Brussels sprouts and dip them in ketchup (I know, so fancy lol) but I most certainly wouldn’t be needing that with the delicious cheesy crumble to keep them company! I’m very glad the nourishing bowls are keeping you running even with the night time parties–yay for plant based fuel!

    Reply
  2. Tiinatuuli says

    December 1, 2016 at 7:46 pm

    Thank you Natalie <3 Brussels sprouts with ketchup 🙂 🙂 How come I never thought of that?! My kids are going to love this combo. They're always asking for ketchup hehe. And yes it really is crazy how short the days are here in winter time. I hope you have warmer and brighter winter days there 🙂 Still remember the gorgeous beach shot you posted on Stories <3

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search


Hello! Welcome to My Berry Forest, a happy place where I share my plant based recipes with you. More about me.

 


FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

Herkkuja kirja – 70 ihanaa vegaanista herkkureseptiä ja vegaanisen leivonnan opas nyt Adlibriksesta (klikkaa kantta)! My new vegan baking book is available in Finnish from Adlibris. Just click the cover!


My Berry Forest Cooking Club Newsletter

Want to join the coziest cooking club? Sign up to receive delicious recipes and friendly tips and talks straight from the forest.


My Berry Forest on Instagram

[instagram-feed]
Parhaat ruokablogit

feedfeed_Editor

Archives

  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • September 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015

Categories

  • All recipes
  • Breakfasts
  • Savory
  • Sweet
  • Snacks
  • Smoothies and drinks
  • Vegan ice creams
  • Vegan cheesecakes
  • Vegan basics
  • Wellness

Footer

[instagram-feed num=9 cols=9]

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

My Berry Forest Cooking Club Newsletter

Follow on Pinterest

Copyright © 2021 · my berry forest

  • enEnglish