Broccoli Casserole Buddha Bowl

Courtesy of: Hilary's
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Servings: 4
Prep: 20 min
Cook: 40 min
Total Time: 60 min


This sweet and savory dish will tantalize your tastebuds.


  • 12 Hilary's Broccoli Casserole Bites
  • 2 cup broccoli, cut into florets
  • 2 cup carrots, sliced
  • 2 cup purple sweet potatoes, diced
  • 2 cup brussels sprouts, halved
  • 2 cup butternut squash, diced
  • 2 Tbsp coconut oil
  • 1 can of chickpeas, drained and rinsed
  • 1 Tbsp maple syrup
  • 1 tsp Sriracha
  • 1 avocado, diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1/4 cup cilantro
  • 2 cup Lotus Foods Forbidden Rice, cooked


  1. Preheat oven to 400 degrees F.

  2. Prepare the Hilary's Broccoli Casserole Bites as per package instructions.

  3. 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.

  4. 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.

  5. Place the avocado, lime juice, and olive oil in a blender and blend until creamy.

  6. Add salt and pepper to taste.

  7. 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.

  8. Spread the avocado sauce mixture on top and enjoy!