Table of Contents
The Roasted Vegetable and Chickpea Buddha Bowl is a nutritious and colorful meal that combines roasted vegetables, protein-rich chickpeas, and healthy grains. It’s perfect for a quick lunch or dinner and can be customized with your favorite toppings and dressings.
Ingredients
- 1 cup cooked quinoa or brown rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado, tahini, sesame seeds, fresh herbs
Preparation
Preheat your oven to 400°F (200°C). In a large bowl, toss the chickpeas and vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, until vegetables are tender and slightly caramelized.
While the vegetables are roasting, cook the quinoa or brown rice according to package instructions. Once cooked, fluff with a fork and set aside.
Assembling the Buddha Bowl
Divide the cooked grains between bowls. Top with the roasted vegetables and chickpeas. Add your favorite toppings such as sliced avocado, a drizzle of tahini, sesame seeds, or fresh herbs like parsley or cilantro.
This Buddha bowl is not only delicious but also packed with nutrients. It can be served warm or cold, making it a versatile meal option for any time of day.