Chickpea Buddha Bowl


  • 1 c cooked quinoa (⅓ cup uncooked)

  • 1 c arugula

  • 2 c chickpeas

  • 4 large carrots peeled and cup into 1 inch pieces

  • 2 c brussels sprouts cut in half

  • 1 red onion cut into 1 inch pieces

  • 2 large zucchini cup into 1 inch pieces

  • 1 T olive oil

  • Salt and Pepper to taste

  • 2 T greek seasoning blend

  • 2 T vegetable broth



1. Cook 1 cup of the quinoa as directed.

2. Combine all ingredients (with the exception of the cooked quinoa) on a sheet pan.

3. Roast for 15 minutes at 350 degrees. 

2. Serve roasted vegetables over quinoa and top with arugula and tahini dressing.

bon appétit

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