Brussel Sprout Buddha Bowl

Buddha Bowls may sound fancy and sometimes they are, but a really delicious Buddha Bowl is also as simple as loading up veggies, cooking some and not others, then putting them all in a bowl. This one came from a combo inspiration I saw published on @buddha_bowls and the end result was bloody delish! Which is why I’m sharing it here.


5-6 Brussel sprouts

About 2 tbsp unrefined coconut oil

1 cup sliced mushrooms

small knob of butter

1 large handful of baby spinach leaves

125g chickpea (tinned is fine)

½ small avocado, sliced

celery leaves to garnish



Clean and halve the Brussel sprouts before heating a medium to large pan on medium-high and adding 1 tbsp of coconut oil. Once hot, add the Brussel sprouts to one side of the pan, face down. Add another little drizzle of coconut oil to the other side of the pan and add the sliced mushrooms. Stir around and as they begin to brown, add a little butter to give the mushrooms extra flavour. 

Once the Brussel sprouts are slightly charred on the underside, turn them over. Then, when the Brussels and mushrooms are cooked to your liking, remove from heat and set aside. 

Take a serving bowl and add one heaped handful of spinach, then the cooked sprouts, mushrooms, chickpeas (rinse first if from a tin), avocado and celery leaves (as much or little as you like). 

Drizzle the entire bowl with the olive or hemp oil and lemon juice. Then, drizzle the tahini over the chickpeas and season with salt, pepper and dulse flakes to your liking. 


Hemp has so many incredible health benefits associated with it and is well worth incorporating into your diet. I’m an Ambassador for Hemple just because I love their products SO MUCH and use them all the time. So, if you’d like to try out any Hemp products, check out their website and you can also use my discount code for 10% discount – CARLA10.