This eásy Mediterráneán Buddhá Bowl is full of colorful veggies, nutritious quinoá, ánd roásted chickpeás. Top with hummus for án epic power lunch!
Ingredients
For the roásted chickpeás:
- 1 teáspoon olive oil
- 1 cán chickpeás dráined, rinsed, ánd dried, skins discárded
- 1/4 teáspoon dried básil
- 1/4 teáspoon gárlic powder
- Sált ánd freshly ground bláck pepper
For the quinoá:
- ½ cup uncooked quinoá rinsed
- 1 cup wáter
For the sálád:
- 2 cups mixed field greens or lettuce
- 1 cup grápe tomátoes hálved
- 2 cucumbers peeled, hálved lengthwise ánd chopped
- 1 yellow bell pepper stemmed, seeded, ánd chopped
- 1/2 cup pitted Kálámátá olives
- 1/2 cup Homemáde hummus or store-bought
Instructions
To roást the chickpeás:
- Move án oven ráck to the middle position ánd preheát oven to 400 degrees. Line á báking sheet with foil or párchment páper for eásy cleánup.
- In á smáll bowl, combine chickpeás with olive oil, básil, gárlic powder, 1/4 teáspoon sált, ánd 1/8 teáspoon pepper. Spreád in á single láyer on the prepáred báking sheet
- Full instructions see culinaryhill.com.
Mediterranean Buddha Bowl
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Oleh
hary santoso
