Description
A colorful and nutritious Buddha bowl packed with assorted roasted vegetables, quinoa, and chickpeas.
Ingredients
- 2 cups assorted vegetables (carrots, bell peppers, zucchini)
- 1 cup cooked quinoa
- 1 cup chickpeas
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon lemon juice
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Chop the assorted vegetables into bite-sized pieces.
- In a mixing bowl, toss the vegetables and chickpeas with olive oil, salt, and pepper.
- Spread the mixture onto a baking sheet in a single layer.
- Roast for 25-30 minutes, until tender and slightly golden.
- While the vegetables roast, prepare the quinoa according to package instructions.
- Assemble the bowl with a base of quinoa, arranged vegetables, and chickpeas on top.
- Drizzle with lemon juice and garnish with fresh herbs.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean