This warm detoxing Buddha bowl is packed with healthy nourishing ingredients to keep your body thriving. I love eating salads, but they can get boring, that is why I created this green buddha detox bowl to switch things up.
It is a simple quick recipe that will definitely be on repeat at your house and a perfect bowl to add to your cleansing and detoxing time.
What makes this recipe so special is that all the components are cooked making this the perfect hot detox bowl for those cold winter days.
- High in vitamin K– which is wonderful for bone health.
- Protein– Brussels sprouts also have a surprisingly high amount of protein for a vegetable! Yay!
- Healthy Weight- Brussels sprouts can help you to reach a healthy weight, give you more energy, aid in muscle growth, and improve your eyesight and complexion.
- Anti-Inflammatory- is one of the most beneficial properties of eating kale. Helpful for the chronic inflammatory markers.
- Rich in antioxidants– just like Brussel Sprout’s, kale is also rich in antioxidants needed to fight daily free radical damage from our environment.
- Detoxification– kale is a great addition to detoxification. The glucosinolates in kale help remove toxins from the body. (2)
- High in Protein- 18 grams of protein per 200 grams, makes this a plant protein superfood. It is also high in iron, which is essential for plant-based diets.
- Detoxifying- fiber can help improve heart, metabolic, digestive and immune function by carrying waste, excess fat and toxins from the body. Supporting detoxification in the body.
- Alkalizing- Akalining is important for detoxifying the body. Lentils have been shown to help combat the acidic environment of the gut and promote healthy bacterial growth.
- Promotes Weightloss- Good fats are filling and make you feel more satisfied, helping you eat less overall. They also help curve hunger between meals to help prevent overeating, snacking and sugar addiction.
- Digestive health- Avocados are rich in fiber, which help with your digestive help and aid in ridden the body of toxins to help with detoxification.
- Antioxidant-rich– Avocados are high-antioxidant foods that contain lutein, a type of carotenoid that protects eye health and preserves healthy, youthful-looking skin and hair.
Back to the Detox Buddha Bowl recipe:
This bowl is super easy to make. You just need an oven, cutting board, 2 cookie sheets and a knife to make. Making clean up quick and easy.
Not everyone likes Brussel sprouts, but I think that is because they are cooked the wrong way. Most people boil them. Which in my opinion they don’t taste very good. But when you roast them in the oven, they get crispy and they have a flavour that is amazing. Even my picky husband likes them this way.
- You can sub the potatoes for sweet potatoes.
- If you don’t have any hummus on hand you can make your own.
- You can do any colour of kale you like.
- You could sub the Brussel sprouts for broccoli.
- Whatever colours of lentils you have on hand will work too.
Other detoxifying recipes and posts:
- Cleansing your liver post. Learn how your liver is your detoxing powerhouse and some simple thing you can do to support it.
- Glowing skin smoothie recipe. Perfect for vibrant healthy skin.
I am so excited to hear how you love this recipe. It makes my heart happy to see your creations. Tag me at @crystalhughes on Instagram for a chance for your creation to be featured on my page too!
With love always,
Yields 2 servings
This green detox bowl will have you filled with nourishing ingredients that your body will love. Packed with greens from kale, brussels sprouts, avocado, and green lentils make this a perfect healthy dish. The best part it is served hot to keep you warm this winter.
40 minTotal Time
- 5 small white potatoes (3 cups cut up)
- 4 cups brussels sprouts cut in half
- 1 tbsp avocado oil
- 1/4 tsp salt and pepper
- 1 small head of kale
- 1 lemon
- 1/2 cup lentils
- 1 cup vegetable broth
- 1 avocado
- 1/4 large red onion
- 6 tbsp hummus I used a roasted garlic hummus from superstore
- 1 lemon juiced
- 3 tbsp water
- 2 small cloves garlic
- Preheat oven to 400F
- Cut potatoes and sprouts into bite sized pieces. I cut the brussels sprouts in half. Make sure the potatoes aren't too big or they won't cook at the same time as the brussels sprouts.
- Place on cooking tray lined with parchment paper and drizzle with 1 tbsp of oil and salt and pepper.
- Bake for approx. 25 mins until sprouts and potatoes are a little crispy.
- While baking put lentils and vegetable broth in a pot and bring to bowl. Reduce heat and let simmer for 15-18 mins until lentils are cooked.
- Chop kale into bite sized pieces and squeeze 1/2 lemon and a drizzle of oil on it.
- Place onto baking sheet and let cook for the last 8 minutes of time that the potatoes and brussels sprouts have left.
- Put hummus, lemon juice, water, minced garlic into a bowl and whisk.
- Place 1/2 of the potato and brussels sprouts into two bowl.
- Place 1/2 of the kale and lentils into two bowl.
- Cut avocado in half and place into bowls.
- Chop red onion and sprinkle on top.
- Drizzle with dressing.
- And always serve with love.