Description
A nutritious and flavorful bowl filled with roasted vegetables, wholesome grains, and creamy avocado.
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
- A drizzle of tahini or your favorite dressing (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the mixed vegetables into uniform pieces.
- In a large bowl, combine the chopped 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, tossing halfway through.
- While the vegetables are roasting, cook the quinoa or brown rice according to package instructions.
- If using canned chickpeas, drain and rinse them; sauté briefly with olive oil and seasoning.
- Layer quinoa or brown rice as the base, add roasted vegetables and chickpeas on top.
- Finish with slices of avocado, a sprinkle of herbs, and a drizzle of tahini or dressing if desired.
- Serve warm and enjoy your colorful dish!
Notes
Use seasonal vegetables for enhanced flavor and nutrition. Don’t overcrowd the baking sheet and feel free to experiment with spices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg