This recipe is packed with colorful veggies, protein-rich chickpeas, and a delicious tahini dressing. It's nutritious, filling, and bursting with flavor!

Roasted Vegetable and Chickpea Buddha Bowl 🥗

INGREDIENTS

For the roasted veggies:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 large sweet potato, diced
• 2 medium carrots, sliced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
  
• Salt and pepper to taste

For the tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 2 tablespoons water (add more for desired consistency)
• 1/2 teaspoon maple syrup or honey
• Salt to taste

For serving:

• 2 cups cooked quinoa or brown rice
• 1/4 cup fresh parsley, chopped
• 1 avocado, sliced (optional)

INSTRUCTIONS

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Roast Veggies: Toss the broccoli, cauliflower, sweet potato, carrots, zucchini, and bell pepper with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through.
3. Roast Chickpeas: In a separate bowl, toss chickpeas with olive oil, cumin, chili powder, salt, and pepper. Spread them on another baking sheet and roast alongside the veggies for 20 minutes, or until crispy.
4. Prepare Dressing: In a small bowl, whisk together tahini, lemon juice, minced garlic, water, maple syrup, and salt until smooth. Add more water if needed to achieve your desired consistency.
5. Assemble: Divide quinoa or brown rice into 4 bowls. Top with roasted vegetables, crispy chickpeas, and fresh parsley. Drizzle with tahini dressing.
6. Optional Garnish: Add sliced avocado for extra creaminess.