-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Lunch
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
The Roasted Veggie Buddha Bowl is a vibrant and nutritious meal designed to delight your senses while providing a balanced intake of essential nutrients. Each element of the bowl is carefully prepared to bring out its unique flavor profile. The star of this dish, roasted vegetables, are seasoned to perfection and cooked until they develop a delightful caramelized exterior. Nestled alongside are wholesome grains and a variety of fresh toppings, creating a harmonious medley of tastes and textures that promise to satisfy both palate and appetite.
Ingredients
- 1 cup quinoa
- 1 sweet potato, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 avocado, sliced
- 1 cup chickpeas, drained and rinsed
- Salt and pepper to taste
- Lemon wedges for serving
Steps:
- Preheat the oven to 400°F (200°C).
- Toss the sweet potato, bell pepper, and zucchini with olive oil, garlic powder, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes, stirring halfway through.
- Cook quinoa according to package instructions.
- Assemble the bowls with quinoa, roasted veggies, chickpeas, and avocado slices.
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