Summertime Roasted Veggie Buddha Bowl


Serves 2

  • 1 head broccoli, cut into small florets
  • 2 Tbsp. extra-virgin olive oil, divided
  • Sea salt and freshly ground pepper, to taste
  • 1 head curly kale, chopped
  • 1 small head purple cabbage, thinly sliced
  • 1 cup grape tomatoes, halved
  • 2 Tbsp. plain hummus
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. hemp hearts
  • pinch chili powder


  1. Preheat the oven to 350 degrees F.
  2. Place the broccoli on a large rimmed baking sheet. Toss the florets with 1 Tbsp. oil, sea salt and pepper; toss and then roast in the oven for 20 minutes or until tender.
  3. Meanwhile, in a large bowl, massage the remaining 1 Tbsp. oil with the kale until the kale is tender and smooth. Add the cabbage, tomatoes, roasted broccoli and hummus to the bowl, Garnish with parsley and hemp hearts. Add a pinch of chili powder, if desired and season to taste with sea salt and pepper. Serve.
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