Roasted Veggie Buddha Bowl
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 3 tbsp coconut or olive oil
- 3 cups frozen veggies (I used Brussels sprouts and cauliflower)
- 1 15 oz. can chickpeas rinsed
- 4 cups baby spinach
- 2 cups quinoa cooked
- 2 roma tomatoes chopped
- 1 bell pepper chopped
- 1/3 cup pumpkin seeds (pepitas)
- 1/3 cup low fat Greek yogurt
- 1/2 lime juiced
- salt to taste
- 1/8 tsp cumin to taste
- 1/8 tsp chili powder to taste
- dash red pepper flakes to taste
Ingredients
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Instructions
- Toss frozen veggies in 2 tbsp oil and some salt and roast in preheated 450-degree oven until done.
- While veggies are roasting, heat the remaining 1 tbsp of oil in a skillet until it "pops" when you add a drop of water. Add rinsed, dried chickpeas. Cook for 15 to 20 minutes, until crisp. Season to taste.
- Remove roasted veggies from oven and season to taste.
- To make dressing: Place yogurt in a small bowl. Squeeze in lime juice and whisk together with a fork. Add salt and spices to season to taste.
- To assemble Buddha bowl: Put baby spinach in bowl. Top with quinoa, chopped veggies, and roasted veggies. Add crispy chickpeas and pepitas.
- Add dressing.
Recipe Notes
If you prepare the roasted veggies, quinoa, and crispy chickpeas in advance this will come together quickly.
Also, feel free to substitute rice or sweet potatoes for the quinoa, and you can use other beans in place of the chickpeas.
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