Lunch
Quinoa and Roasted Vegetable Buddha Bowl
A nutritious and delicious Buddha bowl, perfect for a healthy lunch. It's filled with quinoa, roasted vegetables and crispy chickpeas, topped with creamy avocado.
Total time: ⏱ 40 mins🍽 2 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A colorful Buddha bowl with quinoa, roasted chickpeas, broccoli, sweet potatoes, carrots and avocado, garnished with parsley fresh.
Ingredients
- 1 cup cooked quinoa
- 1 medium sweet potato, diced
- 1 cup broccoli florets
- 1/2 cup carrots, cut into rounds
- 1 can (400g) chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1/2 avocado, sliced
- Juice of 1/2 lemon
- Salt and pepper to taste
- Chopped fresh parsley, for garnish (optional)
Preparation steps
- Preheat oven to 200°C (400°F).
- In a large bowl, mix the diced sweet potato, broccoli florets, carrot slices and chickpeas with the olive oil, salt and pepper. Spread the vegetables on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, stirring halfway through cooking, until the vegetables are tender and lightly browned, and the chickpeas are crisp.
- Meanwhile, prepare the quinoa according to the package directions.
- To assemble the Buddha bowls: spread the quinoa cooked in two bowls. Add the roasted vegetables and chickpeas.
- Arrange the avocado slices in each bowl. Sprinkle with lemon juice.
- Garnish with chopped fresh parsley if desired and serve immediately.
Chef’s tip
For a more flavorful sauce, mix tahini, lemon juice, water and a touch of maple syrup or honey. You can vary the vegetables according to the season or your preferences.
