Broccoli Casserole Buddha Bowl

By Chef Marisa Ford
Broccoli Casserole Buddha Bowl



12 Hilary's Broccoli Casserole Bites
2 c broccoli, cut into florets
2 c carrots, sliced
2 c purple sweet potatoes, diced
2 c brussels sprouts, halved
2 c butternut squash, diced
2 T coconut oil
1 can of chickpeas, drained and rinsed
1 T maple syrup
1 t Sriracha
1 avocado, diced
1 T fresh lime juice
1 T olive oil
1/4 cup cilantro
2 c Lotus Foods Forbidden Rice, cooked



Preheat oven to 400 degrees F. Prepare the Hilary's Broccoli Casserole Bites as per package instructions. Roast the broccoli, carrots, purple sweet potatoes, brussels sprouts, butternut squash, and sea salt with coconut oil for approximately 20 minutes. Keep each vegetable separate on the baking sheet and watch them so they do not burn. Certain vegetables like the broccoli may roast faster and need to be removed earlier. Mix the chickpeas with the maple syrup and sriracha. Roast in the oven for approximately 20 minutes or until they lightly brown and begin to become crispy. These can go in the oven at the same time as the vegetables, just make sure to watch them if you put them on a rack closer to the heating coils. Place the avocado, lime juice, and olive oil in a blender and blend until creamy. Add salt and pepper to taste. Add the cilantro last and blend lightly. Place the Hilary's Broccoli Casserole Bites, rice, roasted vegetables, and baked chickpeas in a bowl keeping each ingredient separate. Spread the avocado sauce mixture on top and enjoy!