By Penny McDowell
In a large bowl, add the cooked chickpeas and brown rice.
Season the chickpeas and rice with salt and black pepper. Mix everything together gently.
Add the roasted seasonal vegetables to the bowl with the chickpeas and rice. Gently toss everything to combine.
Slice the avocado quarter into thin slices and place them atop the mixed ingredients in the bowl.
Drizzle the tahini-lemon dressing over the assembled Buddha bowl.
Garnish with additional lemon slices or herbs if desired and serve immediately.
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By Penny McDowell
This Vegetarian Vegan Main Course Gluten-Free recipe is ready in 20 minutes and features Cooked chickpeas, Brown rice, Roasted seasonal vegetables and other delicious ingredients. Contains 520 calories total.
In a large bowl, add the cooked chickpeas and brown rice.
Season the chickpeas and rice with salt and black pepper. Mix everything together gently.
Add the roasted seasonal vegetables to the bowl with the chickpeas and rice. Gently toss everything to combine.
Slice the avocado quarter into thin slices and place them atop the mixed ingredients in the bowl.
Drizzle the tahini-lemon dressing over the assembled Buddha bowl.
Garnish with additional lemon slices or herbs if desired and serve immediately.
Calories per Serving: 520
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