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Roasted Vegetable Buddha Bowl

Roasted Vegetable Buddha Bowl

A vibrant and nutritious Roasted Vegetable Buddha Bowl packed with wholesome ingredients, perfect for lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Global
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • assorted vegetables seasonal use whatever is in season
  • 1 can chickpeas drained and rinsed
Quinoa
  • 1 cup cooked quinoa gluten-free grain
Seasoning
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
  • 2 tablespoons lemon juice for brightness
Garnish
  • 1 bunch fresh herbs chopped parsley, cilantro, or basil

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • pot

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C) to ensure even roasting.
  2. Chop the vegetables into bite-sized pieces.
  3. Toss the vegetables and chickpeas with olive oil, salt, and pepper.
  4. Spread them on a baking sheet and roast for 25-30 minutes.
  5. Cook quinoa according to package instructions while your vegetables roast.
  6. Assemble the bowl with cooked quinoa, roasted vegetables, and chickpeas.
  7. Drizzle with lemon juice and garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 65gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 350mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Consider adding avocado slices for creaminess and extra nutrition. Adjust cooking times based on your oven's performance.

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