This Roasted Veggie Buddha Bowl is packed with wholesome ingredients and flavors. It's a perfect balance of protein, fiber, and healthy fats, making it an excellent addition to your vegan meal plan. The combination of roasted vegetables, quinoa, chickpeas, and creamy tahini dressing creates a satisfying and nourishing meal.
Ingredients: 1 cup quinoa, cooked. 1 cup chickpeas, drained and rinsed. 2 cups mixed vegetables such as bell peppers, zucchini, and carrots, chopped. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper, to taste. 2 cups spinach leaves. 1 avocado, sliced. 1/4 cup hummus. 1 tablespoon lemon juice. 2 tablespoons tahini. 2 tablespoons water. 1 clove garlic, minced.
Instructions: Turn on the oven and heat it up to 400F 200C. Mix the chickpeas and mixed vegetables with salt, pepper, cumin, and olive oil in a bowl. On a baking sheet, spread out the chickpeas and vegetables that have been seasoned. Roast for 20 to 25 minutes, or until the vegetables are golden brown and crispy. To make the tahini dressing, mix lemon juice, tahini, water, and minced garlic in a small bowl with a whisk. To make the Buddha bowls, put cooked quinoa into bowls for serving. There should be spinach leaves, sliced avocado, roasted chickpeas and vegetables, and hummus on top of each bowl. Add tahini dressing to every bowl. Serve right away and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
2nd International Conference Social Sciences And Humanities
