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 the oven to 425°F (220°C).
- Wash and chop the mixed vegetables into uniform pieces.
- In a mixing bowl, toss the vegetables with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the seasoned vegetables evenly on a baking sheet and roast for 20-25 minutes until tender.
- Cook quinoa or brown rice according to package instructions.
- Drain and rinse canned chickpeas; optionally sauté them for extra flavor.
- Assemble your bowl starting with quinoa or rice as the base; add roasted vegetables and chickpeas on top.
- Finish with slices of avocado and garnish with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 17g
- Cholesterol: 0mg
Keywords: Feel free to customize this recipe by using your favorite vegetables or grains. For added crunch, consider topping with pumpkin seeds or crispy kale chips. This dish is also great served warm or cold!