Looking for a nutritious and colorful meal idea? This Chickpea and Roasted Veggie Buddha Bowl is the perfect dish for health-conscious eaters and those who appreciate vibrant flavors. Packed with vegetables, protein-rich chickpeas, and served over a bed of quinoa, this recipe is as wholesome as it is delicious.
Ingredients
- 1 cup cooked chickpeas
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked quinoa
- Fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
Step 1:
Preheat your oven to 400°F (200°C).
Step 2:
In a bowl, toss the chopped bell pepper, zucchini, and broccoli with olive oil, garlic powder, cumin, salt, and pepper until well coated.
Step 3:
Spread the veggies on a baking sheet in a single layer for even roasting.
Step 4:
Roast the vegetables for 20-25 minutes, or until tender and slightly browned.
Step 5:
In a serving bowl, layer the cooked quinoa, roasted veggies, and chickpeas for a delightful presentation.
Step 6:
Garnish with fresh parsley and serve with lemon wedges on the side for an extra zesty kick.
Pairings
- Hummus: Serve with a side of hummus for added creaminess and protein.
- Pita Bread: Soft pita complements the bowl’s flavors and makes a perfect scoop for the veggies.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or enjoy cold for a refreshing meal.
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