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Roasted Vegetable Buddha Bowl

Roasted Vegetable Buddha Bowl

Enjoy this Roasted Vegetable Buddha Bowl featuring colorful roasted veggies, protein-rich chickpeas, and nutty quinoa for a satisfying yet wholesome meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 cups Assorted vegetables Use whatever is in season.
  • 1 can Chickpeas Packed with protein.
Quinoa
  • 1 cup Cooked quinoa Gluten-free grain.
Seasoning
  • 2 tablespoons Olive oil Drizzle enhances flavor.
  • 1 teaspoon Salt Elevates taste.
  • 1 teaspoon Pepper Adds warmth.
  • 2 tablespoons Lemon juice Brightens the bowl.
Garnish
  • 1 bunch Fresh herbs Chopped parsley, cilantro, or basil.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  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.
  6. Assemble the bowl with cooked quinoa, roasted vegetables, and chickpeas.
  7. Drizzle with lemon juice and garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 350mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Optional: Consider adding avocado slices for creaminess and extra nutrition.

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