Vegan Buddha Bowl

Ingredients

• 2 cups of broccoli florets

• 4 brussels, halved

• 200g chickpeas

• 1/2 tsp cumin

• 1/2 cup of quinoa

• 2 cup of shredded baby spinach

• 1/2 red capsicum

• 1/2 avacado

• 1 tbs pepitas

  Method

  • preheat oven to 180 degrees

  • line two baking trays with foil or baking paper

  • place the 2 cups of broccoli florets and brussels

  • drizzle with extra virgin oil and season with salt and pepper

  • place the chickpeas, washed and drained, onto the other trays and drizzle with olive oil and toss with salt, pepper and cumin

  • roast chickpeas for 15 mins (stir half way) and vegetables for 20 mins (or until tender or cooked)

  • Remove chickpeas and vegetables from oven and let if cool

  • cook quinoa according to packet direction

  Assembling of each bowl (Serves 2)

• divide between two bowls the cooked quinoa, chickpeas and roasted vegetables

• add 1 cup of shredded spinach

• 1/4 diced capsicum

• 1/4 sliced avocado

• 1/2 pepitas

• drizzle with lemon and lime juice

Arthur: Maria Pietrafesa