Description
A nutritious and colorful vegan buddha bowl topped with roasted chickpeas.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup spinach
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chickpeas with olive oil, smoked paprika, garlic powder, and salt.
- Spread chickpeas on a baking sheet and roast for 25-30 minutes until crispy.
- In a bowl, layer quinoa, spinach, roasted chickpeas, avocado, and cherry tomatoes.
- In a small bowl, mix tahini, lemon juice, salt, and pepper.
- Drizzle the tahini dressing over the bowl.
- Serve immediately and enjoy.
Notes
- Feel free to add your favorite vegetables.
- Chickpeas can be seasoned differently for variety.
- This bowl is great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan buddha bowl, roasted chickpeas, healthy meal, plant-based diet