1. 1. Cook the rice according to package instructions.

2. 2. Roast the brussels sprouts in the oven until tender, about 20 minutes at 400°F (200°C).

3. 3. In a small bowl, mix dark soy sauce, rice wine vinegar, and ketchup to make a dressing.

4. 4. In a large bowl, combine black beans, chickpeas, fresh tomatoes, feta cheese, cabbage, fresh mushrooms, and cooked brussels sprouts.

5. 5. Drizzle the dressing over the bowl and toss to coat everything evenly.

6. 6. Serve the mixture over cooked rice and top with ranch dressing and fresh parmesan cheese.

7. 7. Enjoy your Mediterranean Buddha Bowl!