Ingredients
Scale
- 2 cups mixed vegetables (zucchini, bell peppers, carrots, red onion)
- 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 for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the mixed vegetables into uniform pieces.
- In a large mixing bowl, combine chopped vegetables with olive oil, garlic powder, paprika, salt, and pepper. Toss until coated.
- Spread seasoned vegetables evenly on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- While vegetables roast, cook quinoa or brown rice per package instructions if not already prepared.
- Drain and rinse canned chickpeas; optionally sauté them for flavor.
- To assemble the bowls: start with a base of quinoa or brown rice, add roasted vegetables, top with chickpeas, fresh avocado slices, herbs, and dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 500g)
- Calories: 450
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg