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Broccoli, Mushroom, Brussels Sprouts Buddha Bowl

This Buddha Bowl is a quick and easy weeknight dinner. It is filling and packed full of protein. 
Prep Time15 mins
Cook Time55 mins
Total Time50 mins
Servings: 4
Calories: 504kcal


  • 2 Heads of Broccoli Chopped
  • 3 c. Cremini Mushrooms (or any variety you like) Sliced
  • 3 c. Brussels Sprouts Stalks Removed, Halved
  • 2 Red Garnet Yams
  • 1 c. Vegetable Stock
  • 1 1/2 c. Long Grain Brown Rice
  • 3 c. Water


  • 3 Tbsp Reduced Sodium Soy Sauce
  • 2 Tbsp Rice Vinegar
  • 2 Tsp Maple Syrup
  • 1 Tsp Sriracha


  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper, pierce the yams a few times with a fork or pairing knife, and place in the oven for 45 min-1 hr. 
  • In a medium size pot, bring 3 cups of water to a boil. Rinse 1 1/2 cups rice in a strainer for about 1 minute. Once the water is boiling, add the rice, bring back to a boil, then reduce and cover for 30-40 minutes or until all of the water is absorbed. Once water is absorbed, remove from heat, and let rest with the lid still on for at least 5 minutes.
  • In a large pot or Dutch Oven, heat 3 Tbsp of vegetable stock over medium/high heat. 
  • Add all vegetables, and cook uncovered for about 5-6 minutes. You want the vegetables to begin to caramelize a little bit, but if they begin to stick to the bottom too much, add more vegetable stock 1 tbsp at a time. 
  • Add 1/2 c. Vegetable stock. reduce heat to medium/low, cover and let simmer for about 10-15 minutes or until the vegetables are fork tender. but not mushy.
  • Meanwhile, in a small bowl, mix the soy sauce, rice vinegar, maple syrup and sriracha. 
  • Once the vegetables have been cooking for at least 10 minutes, remove the lid and add the sauce to the vegetables. Stir and cook, uncovered, for an additional 5 minutes. The sauce may not get very thick, but it will add nice flavor to your vegetables. 
  • Once the yam is finished cooking, remove from the oven and wait until it is cool enough to handle. Then using a pairing knife, peel the skin off, and slice into 1/2 inch think slices (it is fine if it is so soft that it doesn't slice super evenly). 
  • Combine the rice and all vegetables in a deep bowl, drizzle sriracha on the top to taste.