Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup mixed veggies (bell peppers, zucchini, carrots)
- 1 cup chickpeas (canned or cooked)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 avocado, sliced
- Lemon juice
- Fresh herbs (parsley or cilantro)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the veggies and chickpeas: In a large bowl, toss the mixed veggies and chickpeas with olive oil, garlic powder, salt, and pepper until evenly coated.
- Roast the mixture: Spread the seasoned vegetables and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized.
- Assemble the bowl: In a serving bowl, place a base layer of cooked quinoa. Top it with the roasted veggies and chickpeas.
- Garnish: Add slices of avocado on top, then drizzle with a squeeze of fresh lemon juice. Finish off with a sprinkle of fresh herbs like parsley or cilantro for an extra burst of flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Fat: 15g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g