Description
A colorful and nutritious dish featuring roasted vegetables, chickpeas, and avocado, perfect for a wholesome lifestyle.
Ingredients
Scale
- 2 cups mixed vegetables (zucchini, bell peppers, carrots, red onion, etc.)
- 1 cup cooked quinoa or brown rice
- 1 cup chickpeas (canned or cooked)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 avocado, sliced
- Fresh herbs (parsley, cilantro, or basil) for garnish
- Tahini or your favorite dressing (optional, for drizzling)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: rinse and chop your mixed vegetables into uniform pieces for even roasting.
- Season the vegetables: in a large bowl, toss the chopped vegetables with olive oil, garlic powder, paprika, salt, and pepper until well-coated.
- Roast the vegetables: spread the seasoned vegetables evenly on a baking sheet. Roast in the oven for 20-25 minutes or until they’re tender and slightly caramelized. Toss halfway for even cooking!
- Cook the grains: prepare quinoa or brown rice according to package instructions if not already done.
- Heat chickpeas: if using canned chickpeas, drain and rinse them. Sauté in a pan for a few minutes for extra flavor.
- Layer your bowls: start with a base of quinoa or rice, add the roasted vegetables, and top with chickpeas.
- Finish and serve: add slices of avocado on top, sprinkle with fresh herbs, and drizzle with tahini or your dressing of choice. Enjoy warm!
Notes
Great for meal prep; store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg