Roasted Broccoli and Chickpea Buddha bowl

Firstly, this dish is so simple to prep, assemble, and incredibly tasty, you’ll feel healthier just reading the recipe, I swear. Broccoli, chickpeas, carrots, quinoa – what’s not to love? This is a great summer and fall meal, so you’ll get good mileage from this dish.

The peanut sauce is a critical ingredient to pull the bowl together, without the sauce, it’s a little on the dry side. Plus it’s also delicious so why skip it?

The Main attraction: broc’, chickpeas, quinoa

Ingredient Volume Prep
 Chickpeas  1-15oz can Drained + rinsed
 Broccoli  2 heads  Chopped into bite size florets
 Carrots  3 medium  Chopped
 Extra virgin olive oil  1 tbsp
 Salt + black pepper  to taste
 Quinoa  2 cups  Cooked

 The sidekick: Peanut sauce

 Ingredient  Volume  Prep
 Natural creamy peanut butter  ¼ cup  
 Almond milk   ¼ cup  More if needed to thin your sauce
 Soy sauce  1 tbsp + 1 tsp  Sub tamari for gluten-free option
 Maple syrup  1 tbsp + 1 tsp  
 Ginger (optional)   1 tsp  Minced
 Red pepper flakes (optional) Pinch / to taste   

Puttin’ on the Ritz

Preheat oven to 400F.

Place chickpeas, broccoli, and carrots on baking sheet. Season with olive oil and a good pinch of salt and pepper, stirring to combine. If possible, evenly spread the ingredients over the sheet, not having bunches in one corner or another (if too closely packed, the ingredients kind of get steamed and less roasty, carmelization goodness)

Close up

Roast for 20-25 minutes. Give the mixture a stir  at about 10 – 12 minutes and flipping any bits that look quite brown.

While roasting, get your quinoa cooking according to package instructions

Start the sauce! In a medium bowl, add peanut butter, almond milk, soy sauce, maple syrup, ginger, and red pepper flakes and whisk until smooth. no sauceAssemble your bowl by starting with quinoa, then top with veggie mixture and plenty of peanut sauce.

Dig in and enjoy!


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