Description
Roasted Veggie & Chickpea Buddha Bowl
Ingredients
For the Bowl:
1 cup cooked quinoa or brown rice
1 cup broccoli florets
1 cup carrots, sliced
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
For the Tahini Sauce:
3 tbsp tahini
1 tbsp lemon juice
1 tbsp maple syrup
2 tbsp water (adjust for desired consistency)
Salt to taste
Optional Garnish:
Fresh parsley, chopped
Directions
Roast the Veggies & Chickpeas: Preheat oven to 400°F (200°C). Toss broccoli, carrots, and chickpeas with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until golden and tender.
Prepare the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust the water for your preferred consistency.
Assemble the Bowl: Divide the cooked quinoa or rice into bowls. Top with the roasted veggies and chickpeas.
Drizzle & Serve: Drizzle with tahini sauce, sprinkle with fresh parsley, and enjoy!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Calories: 320 kcal per serving
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