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 (parsley, cilantro, or basil) for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop mixed vegetables into uniform pieces.
- In a mixing bowl, toss vegetables with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread seasoned vegetables on a baking sheet and roast for 20-25 minutes, tossing halfway through.
- While roasting, cook quinoa or brown rice according to package instructions if not already prepared.
- Rinse canned chickpeas and sauté in a pan for a few minutes if desired.
- Assemble your bowl with quinoa/rice as the base topped with roasted vegetables and chickpeas.
- Add sliced avocado and sprinkle with fresh herbs; drizzle with tahini if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg