Description
A nutritious vegan buddha bowl topped with roasted chickpeas.
Ingredients
Scale
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Rinse quinoa under cold water and cook according to package instructions.
- Toss chickpeas with olive oil, paprika, garlic powder, cumin, salt, and pepper.
- Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
- In a bowl, layer quinoa, mixed greens, cherry tomatoes, and avocado.
- Top with roasted chickpeas.
- Serve immediately.
Notes
- Adjust spices to your taste.
- Add other vegetables like bell peppers or cucumbers.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan buddha bowl, roasted chickpeas, healthy recipe