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Roasted Chickpea and Vegetable Buddha Bowl
Ingredients:
For Roasted Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Buddha Bowl:
1 cup quinoa, cooked
1 large sweet potato, peeled and diced
1 red bell pepper, sliced
1 zucchini, sliced
1 cup cherry tomatoes, halved
2 cups fresh spinach or kale, chopped
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and pepper to taste
For the Tahini Dressing:
1/4 cup tahini
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
Salt and pepper to taste
Instructions:
1. Preheat the Oven:
Preheat the oven to 400°F (200°C).
2. Roast Chickpeas:
In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
Spread the chickpeas on a baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes or until golden and crispy.
3. Roast Vegetables:
Place sweet potato, red bell pepper, zucchini, and cherry tomatoes on a baking sheet.
Drizzle with olive oil, sprinkle with dried oregano, salt, and pepper.
Roast in the oven for 25-30 minutes or until the vegetables are tender and slightly caramelized.
4. Cook Quinoa:
While the chickpeas and vegetables are roasting, cook quinoa according to package instructions.
5. Make Tahini Dressing:
In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper. Adjust the consistency by adding more water if needed.
6. Assemble Buddha Bowls:
Divide cooked quinoa among serving bowls.
Top with roasted chickpeas, roasted vegetables, and fresh spinach or kale.
7. Drizzle with Tahini Dressing:
Drizzle the tahini dressing over the Buddha bowls.
8. Serve:
Serve the roasted chickpea and vegetable Buddha bowls immediately and enjoy your wholesome vegan dinner!
Feel free to customize the bowl with your favorite veggies or add avocado slices!!
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