Simon Hill’s Buddha Bowl with Roasted Brussel Sprouts

(Serves 1)

Total: 511 Calories

½ cup/3.75oz/125ml cooked brown rice
½ medium sweet potato
100g/3.5oz extra firm tofu
4 whole Brussel sprouts
1 tbsp/0.2oz/4g Nutritional yeast
½ can organic black beans
½ lime


  1. Begin by preheating oven to 200C (390F).
  2. Cook the brown rice according to packet instructions
  3. Slice the brussel sprouts in half and dice the sweet potato. Place on a baking tray lined with parchment paper and roast for 30-40 minutes. They will be ready when you can easily pierce the sweet potato with a fork and the brussel sprouts have browned. Remove from oven and set aside.
  4. Next, make the tofu. Dice it into 1 inch cubes and cook in a non stick pan until sides have become slightly crispy. Feel free to use a dash of tamari, sesame oil or soy sauce, but note this will make the calories go up, so use in moderation.
  5. Wash and drain the black beans.
  6. Finally, build your bowl. Make the brown rice your base, and layer the sweet potato, brussel sprouts, tofu, black beans on top. Sprinkle with nutritional yeast and lime for a boost in flavor and enjoy!