Vegan Buddha Bowl with roasted vegetables, quinoa, chickpeas
 
 
Ingredients
  • 2-3 cups cooked quinoa
  • 1 cup dried chickpeas, soaked overnight, cooked with salted water and drained
  • 1 large potato
  • 1 large onion
  • 2 zucchinis
  • 1 red bell pepper
  • 1 head of broccoli
  • 2 tbsp herb oil
  • salt and pepper, to taste
  • 1 tsp red chilli flakes
  • ½ tsp sumac
  • 1 avocado
  • lettuce
  • shredded carrot, for garnish
  • flaked almonds, for garnish
  • splash of lemon
For the roasted garlic cream Sauce:
  • 1 cup cashews, soaked at least 4 hours, drained and rinsed
  • ½ cup water or vegetable broth (you might need more)
  • 4 cloves roasted garlic
  • ½ tsp salt
  • cracked pepper, generous pinch
  • ½ tsp red chilli flakes
Instructions
  1. Preheat oven to 200 C.
  2. Chop the potato, onion, zucchini, red bell pepper and broccoli into bite sized pieces. Spread the vegetables on a baking tray. Drizzle with the herb oil and sprinkle salt, pepper and red chilli flakes. In case you do not have herb oil, use olive oil and 1 tsp of mixed dried herbs. Toss to evenly coat the vegetables.
  3. On another baking tray, add the cooked chickpeas. Toss with 1 tbsp olive oil and ½ tsp sumac.
  4. Put both the chickpea tray and vegetable tray in the oven and let bake. Roast the chickpeas for 15 minutes, removing once in between and shaking it so that the chickpeas are evenly roasted. Roast the vegetables for 30-35 minutes, removing the tray once to toss the vegetable around for an even roast. Once the vegetables are roasted and you have removed the tray from the oven, you can squeeze a little lemon juice on top.
  5. Prepare sauce by placing soaked cashews in the bowl of a food processor or blender with the water, roasted garlic cloves, and salt. Puree until very smooth. Thin out with more water to desired consistency. Store in fridge for 3-4 days or freeze.
  6. To serve, divide quinoa, chickpeas, and roasted vegetables between serving bowls. Add some avocado slices, lettuce and top with the roasted garlic sauce. Garnish with shredded carrots and almond flakes. Add a splash of fresh lemon juice for more flavor.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/07/03/buddha-bowl-with-roasted-vegetables-quinoa-chickpeas/