Buddha Bowl
Ingredients
Chickpeas
-
1
15-ounce can
chickpeas
-
1
tbsp
olive oil
-
½
tsp
kosher salt
-
¼
tsp
black pepper
Quinoa
-
1
cup
dried quinoa
-
2
cups
water
-
1
pinch
kosher salt
Roasted Vegetables
-
12
ounces
broccoli florets
-
12
ounces
brussels sprouts
-
4
carrots
cut into ½ inch slices
-
1
tbsp
olive oil
-
2
tsp
curry powder
-
1
tsp
kosher salt
-
½
tsp
black pepper
Kale + Spinach Salad
-
3
ounces
kale ribbons
-
3
ounces
baby spinach
-
1
tbsp
olive oil
-
1
tsp
lemon juice
-
1
pinch
kosher salt
Optional Toppings
-
to taste
guacamole
-
to taste
hummus
-
to taste
organic tortilla chips
Instructions
- Preheat the oven to 400°F.
- Dry the chickpeas with a towel, then toss them with olive oil, salt, and pepper on a baking sheet and roast for 20 minutes until golden and crispy.
- In a pot, combine rinsed quinoa with water and a pinch of salt, bring to a boil, then simmer covered for about 15 minutes until fluffy.
- On two baking sheets, place broccoli, brussels sprouts, and carrots, drizzle with olive oil, and season with salt, pepper, curry powder, and garlic powder, then roast for 25 minutes.
- In a bowl, combine kale and spinach, drizzle with olive oil, lemon juice, and salt, then massage the greens until coated.
- Assemble the bowl with ¼ of the greens, ½ cup of quinoa, roasted veggies, and sprinkle with roasted chickpeas and optional toppings.
Nutrition Facts (estimated)
Servings
4
Calories
360
Total fat
14g
Total carbohydrates
50g
Total protein
14g
Sodium
1017mg
Cholesterol
0mg
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