Description
A wholesome and colorful Roasted Vegetable Buddha Bowl packed with nutritious quinoa, chickpeas, and a medley of roasted vegetables, drizzled with lemon juice and garnished with fresh herbs. This easy, vegan, and gluten-free meal is perfect for nourishing your body and soul in under an hour.
Ingredients
Scale
Vegetables
- 2 cups assorted vegetables (carrots, bell peppers, zucchini)
Grains and Legumes
- 1 cup cooked quinoa
- 1 cup chickpeas
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon lemon juice
Garnish
- Fresh herbs for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
- Prepare Vegetables: Chop the assorted vegetables into bite-sized pieces for even roasting and easy eating.
- Toss Ingredients: In a large bowl, toss the chopped vegetables and chickpeas with olive oil, salt, and pepper to coat everything evenly for roasting.
- Roast: Spread the seasoned vegetables and chickpeas on a baking sheet in a single layer and roast in the oven for 25-30 minutes until tender and slightly caramelized.
- Cook Quinoa: While vegetables roast, cook the quinoa according to package instructions until fluffy and set aside.
- Assemble Bowl: Once the vegetables and chickpeas are roasted, assemble your Buddha bowl by layering quinoa and the roasted mixture together in bowls.
- Finish and Garnish: Drizzle with fresh lemon juice and sprinkle with fresh herbs to add brightness and flavor before serving.
Notes
- You can use any seasonal vegetables you prefer or have on hand.
- For added protein, consider adding tofu or tempeh.
- Quinoa can be substituted with brown rice or couscous if preferred.
- To make it spicier, add a pinch of chili flakes before roasting.
- Leftovers can be stored in the fridge for up to 3 days and enjoyed cold or reheated.
