Description
A delightful combination of roasted vegetables, wholesome grains, and crispy chickpeas, perfect for a quick dinner or a casual gathering.
Ingredients
Scale
- 2 cups mixed vegetables (zucchini, bell peppers, carrots, red onion, etc.)
- 1 cup cooked quinoa or brown rice
- 1 cup chickpeas (canned or cooked)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 avocado, sliced
- Fresh herbs (parsley, cilantro, or basil) for garnish
- A drizzle of tahini or your favorite dressing (optional)
Instructions
- Preheat your oven to 425°F (220°C). Wash and chop your veggies into uniform pieces.
- Toss chopped veggies with chickpeas in a large mixing bowl. Add olive oil, garlic powder, paprika, salt, and pepper.
- Spread the mixture on a baking sheet lined with parchment paper and roast for about 20-25 minutes, tossing halfway through.
- Cook the quinoa or brown rice according to package instructions, if using uncooked grains.
- Assemble your bowl by layering quinoa or brown rice, followed by the roasted veggie and chickpea mix, topped with avocado slices.
- Garnish with fresh herbs and drizzle with tahini or your dressing of choice.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Roasted Veggie Bliss Bowls