This veggie chickpea Buddha bowl has been on repeat all week. Full of goodness with roasted broccoli, zucchini, yellow squash, mini bell peppers plus kale and chickpea croutons. And it’s topped off with hemp seeds for extra protein and a tasty lemony tahini dressing! Yummm!
Veggie Chickpea Buddha Bowl
Serves 2
1 15oz chickpeas, rinsed & drained
2 tbsp olive oil
1 tbsp cumin
1 tbsp smoked paprika
3 cups broccoli
1 zucchini, 1/4” sliced
1 yellow squash, 1/4”sliced
6 mini bell peppers
4 cups kale, chopped
1/2 lemon
2 tbsp hemp seeds
salt and pepper
👉🏼Preheat oven 400F. Line two baking sheets with parchment paper. Place chickpeas on one sheet and make sure to pat dry after you rinse, this will allow them to get extra crispy. Spray olive oil over them and toss with cumin, paprika, salt & pepper. Add mini bell peppers to same baking sheet with olive oil spray, s&p.
Add zucchini, squash and broccoli to second sheet. Spray olive oil and toss with s&p.
Roast both for about 20minute.
While veggies are roasting, add chopped kale to a medium bowl. Add 1 tbsp olive oil and juice of a half of lemon. Massage for about five minutes to soften the kale which will make it so much easier to eat and digest.
Once veggies/chickpeas are done, remove from oven and let cool for about five minutes. Divide veggies, kale and chickpeas between two bowls. Top with hemp seed and dressing of choice. I made a dressing with tahini, lemon juice, garlic, salt, pepper and water to thin it out. Delish!
