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–+ servings
Roasted Vegetable Buddha Bowl

Roasted Vegetable Buddha Bowl

This Roasted Vegetable Buddha Bowl is a vibrant and nutritious dish packed with colorful roasted vegetables, quinoa, and chickpeas, perfect for a delightful lunch.
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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
  

For the Bowl
  • 1 cup assorted vegetables (zucchini, bell peppers, carrots) chopped
  • 1 cup cooked quinoa
  • 1 can chickpeas drained and rinsed
For the Dressing
  • 2 tablespoons olive oil
  • 1 teaspoon salt adjust to taste
  • 1 teaspoon pepper freshly ground
  • 2 tablespoons lemon juice freshly squeezed
For Garnish
  • 1 tablespoon fresh herbs (parsley or cilantro) chopped

Equipment

  • Oven
  • baking sheet
  • Mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Chop the assorted vegetables into bite-sized pieces.
  3. Toss the vegetables and chickpeas with olive oil, salt, and pepper.
  4. Spread them evenly on a baking sheet.
  5. Roast for about 25-30 minutes until caramelized and tender.
  6. Cook quinoa according to package instructions.
  7. Assemble the bowl by layering quinoa, roasted vegetables, and chickpeas.
  8. Drizzle with lemon juice and garnish with fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Optional: Add a sprinkle of feta cheese for a creamy contrast to the roasted veggies.

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