Description
A vibrant, nutrient-dense Buddha bowl featuring golden-roasted potatoes, crisp broccoli, tender Brussels sprouts, and seasoned crispy chickpeas. Everything is brought together by a bright, herbaceous pesto dressing that adds a perfect zesty finish. This plant-based meal is designed to be as wholesome as it is delicious, offering a complete balance of fiber, protein, and healthy fats that will leave you feeling energized, not sluggish. Perfect for meal prep or a healthy family weeknight dinner.
Ingredients
1 large russet potato, chopped into 1-inch chunks
2 cups baby Brussels sprouts, halved
1 handful organic carrots, trimmed
1 bunch broccoli, chopped into florets
1/4 cup extra virgin olive oil
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon dried oregano
2 cups cooked brown rice or quinoa
1/2 cup dairy-free pesto sauce
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the potato, Brussels sprouts, carrots, and broccoli with 1/4 cup olive oil, salt, pepper, garlic powder, oregano, and basil.
Spread the vegetables in a single layer on a large baking sheet and roast for 25-30 minutes until golden and tender.
In a separate bowl, toss the drained chickpeas with 1 tablespoon olive oil, salt, pepper, paprika, onion powder, garlic powder, cumin, and oregano.
Place the chickpeas on a separate baking sheet and roast for 20 minutes until crispy.
Assemble the bowls by starting with a base of cooked brown rice or quinoa.
Divide the roasted vegetables and crispy chickpeas evenly among the bowls.
Drizzle each bowl generously with the pesto sauce before serving.
Notes
Feel free to add other seasonal vegetables like cauliflower or sweet potatoes. Store leftover roasted components in an airtight container for up to 3 days. Drizzle the pesto only when ready to serve to keep the greens vibrant.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg