Ingredients
Scale
- 1 medium sweet potato, diced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup cooked quinoa (or brown rice)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 avocado, sliced
- Fresh greens (like spinach or arugula)
- Tahini dressing or your favorite dressing (for drizzling)
- Sesame seeds or pumpkin seeds (for garnish)
Instructions
Step 1: Roast the Vegetables
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Vegetables: On a baking sheet, toss the diced sweet potato, bell pepper, zucchini, and broccoli with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Roast: Spread the vegetables out in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
Step 2: Prepare the Chickpeas
- Roast Chickpeas (Optional): If desired, toss the drained chickpeas with a little olive oil, salt, and spices, and roast them alongside the vegetables for the last 10-15 minutes until crispy.
Step 3: Assemble the Buddha Bowl
- Base Layer: In serving bowls, add a scoop of cooked quinoa or brown rice as the base.
- Add Roasted Veggies: Top the grains with the roasted vegetables and chickpeas.
- Add Fresh Greens: Add a handful of fresh greens and sliced avocado.
- Drizzle Dressing: Drizzle with tahini dressing or your favorite dressing.
- Garnish: Sprinkle with sesame seeds or pumpkin seeds for extra crunch.
- Prep Time: 15
- Cook Time: 25