Brussels Sprouts Eggplant Buddha Bowl

• Vegetarian
• Gluten free

• Produce

  • 1 lb Brussels sprouts
  • 1 Eggplant
  • 1 head Garlic, cloves peeled but
  • 2 Leeks
  • 4 cups Swiss chard

• Refrigerated

  • 8 Eggs

• Condiments

  • 2 tsp Dijon mustard
  • 3 tsp Honey

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Grapeseed oil
  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Sunflower seeds, salted

Found on robustrecipes.com

Description

Ingredients

• 1 eggplant, cut into 1 inch cubes
• 1 pound Brussels sprouts, trimmed, outer leaves removed, and halved
• 1 head garlic, cloves peeled but left whole
• 2 leeks, sliced, light green and white parts only
• 2 tablespoons grapeseed oil, divided
• 1 teaspoon salt, divided
• ½ teaspoon pepper, divided
• 8 eggs
• 4 cups Swiss chard, torn into bite-sized pieces (can sub spinach, or kale that has been massaged)
• ½ cup salted, shelled and roasted sunflower seeds (can sub other nut or seed of choice)
• FOR THE DRESSING:
• 2 teaspoons Dijon mustard
• 2 tablespoons apple cider vinegar
• salt and pepper to taste
• 3 teaspoons honey
• ¼ cup olive oil

Directions

• ROAST YOUR VEGGIES:
• Preheat your oven to 400 degrees Fahrenheit.
• Arrange the eggplant on a rimmed baking sheet. On a separate large, rimmed baking sheet arrange the Brussels sprouts. On a small rimmed baking sheet arrange the leeks and garlic cloves. Divide the grape seed oil among the three pans. Sprinkle with the salt and pepper. Toss to coat. Rearrange the veggies so that they are in an even layer. Make sure they arent too crowded, otherwise they will steam instead of roast. Also make sure the Brussels sprouts are cut side down so that they get nice and charred.
• Place the Brussels sprouts pan on the rack closest to the heat source. Place the other two pans farther away from the heat source.
• Roast the veggies for 20 to 25 minutes, tossing them halfway through. The Brussels sprouts should be tender throughout, and charred on the outsides. The stray leaves should also be charred and crispy. The eggplant should be sweet and tender.The leeks should be tender and crispy, while the garlic should be fork-tender.
• BOIL THE EGGS:
• While the veggies are roasting boil the eggs:
• Place all eggs in a medium-sized pot with a tight-fitting lid. Cover the eggs with water.
• Place the lid on the pot, and turn the heat on high. Bring to a boil.
• Once the water has reached a boil immediately turn the heat off. Set a timer for 10 minutes.
• After the 10 minutes, dump the eggs into a colander in the sink and rinse with cold water until they are cooled enough to handle.
• Crack the eggs on the counter and peel. Slice the eggs, and set aside.
• MAKE THE DRESSING:
• While the eggs are boiling and the veggies are roasting make your dressing:
• Add mustard, apple cider vinegar, and honey to a small mixing bowl. Whisk until the ingredients come together.
• Slowly stream in the olive oil while whisking with the other hand. This will create an emulsion so the dressing doesnt separate. Alternately you can blend the ingredients in a blender.
• Add salt and pepper to taste. Set dressing aside.
• FOR ASSEMBLY:
• Fill each bowl with 1 cup of the Swiss chard. Divide the roasted veggies among each bowl. Add to each bowl two hard boiled eggs that have been sliced, top with sunflower seeds and drizzle with dressing.
• Serve immediately.
• This recipe is best eaten fresh, mostly because the Brussels sprouts lose their crispiness. However, if you are not going to eat it all when fresh store the veggies and Swiss chard separately. Heat the leftover veggies in a 350 degree oven until they are warm, 10 to 15 minutes. Then assemble the bowl as before. Dress just before eating.