By Konnor Roth
If starting from raw, roast the bell pepper, zucchini, and eggplant by preheating the oven to 400°F (200°C). Toss chopped vegetables with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes.
In a bowl, combine the tahini, lemon juice, soy sauce or tamari, and 2 tbsp of water. Whisk until smooth and creamy.
In a serving bowl, place 100g of cooked brown rice as the base.
Top the rice with 1 cup of roasted mixed vegetables and 1/2 cup of drained and rinsed chickpeas.
Drizzle the tahini dressing over the vegetables and chickpeas.
Garnish with fresh parsley or cilantro as desired.
Serve immediately and enjoy your Chickpea & Roasted Vegetable Buddha Bowl.
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By Konnor Roth
This Vegetarian Vegan Healthy Main Course recipe is ready in 25 minutes and features cooked brown rice, roasted mixed vegetables, canned chickpeas and other delicious ingredients. Contains 400 calories total.
If starting from raw, roast the bell pepper, zucchini, and eggplant by preheating the oven to 400°F (200°C). Toss chopped vegetables with 1 tbsp olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes.
In a bowl, combine the tahini, lemon juice, soy sauce or tamari, and 2 tbsp of water. Whisk until smooth and creamy.
In a serving bowl, place 100g of cooked brown rice as the base.
Top the rice with 1 cup of roasted mixed vegetables and 1/2 cup of drained and rinsed chickpeas.
Drizzle the tahini dressing over the vegetables and chickpeas.
Garnish with fresh parsley or cilantro as desired.
Serve immediately and enjoy your Chickpea & Roasted Vegetable Buddha Bowl.
Calories per Serving: 400
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