Protein-Packed Veggie Bowl
Description
This may look involved, but after a bit of prep — crisping chickpeas, roasting sweet potatoes — it's mostly just assembly.
Ingredient
- 1 cup quinoa
- 1 can chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 onion, sliced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
Direction
1. Rinse and drain 1 cup of quinoa. In a medium-sized pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low and let it simmer for 15 minutes. Once done, remove from heat and let it sit for 5 minutes before fluffing with a fork.
2. Preheat your oven to 400°F (200°C).
3. In a large bowl, combine chickpeas, red bell pepper, zucchini, and onion. Add 1 tbsp of olive oil and toss until all vegetables are evenly coated.
4. In a small bowl, mix together garlic powder, cumin, paprika, salt, and pepper.
5. Spread the vegetable mixture onto a baking sheet and sprinkle the spice mixture on top. Bake in the oven for 20 minutes, or until vegetables are tender and crispy.
6. In a separate pan, heat 1 tbsp of olive oil over medium heat. Add the cooked quinoa and cook for 2-3 minutes, stirring occasionally.
7. To assemble the protein-packed veggie bowl, divide the cooked quinoa into 2 bowls. Top with the roasted vegetables and chickpeas.
8. Optional: You can also add some fresh greens, avocado, or any other toppings of your choice.
9. Serve hot and enjoy your delicious and nutritious protein-packed veggie bowl!
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