Veggie Bowl with Roasted Chickpeas and Quinoa
Ingredients
Roasted chickpeas
- chickpeas
- onion salt
Roasted vegetables
- carrots
- Brussels sprouts
Base
- quinoa
- 1/2 avocado
- African smoke seasoning
- micro greens
Preparation
Peel the chickpeas.
Season the chickpeas with onion salt and roast at 450°F for 15 minutes.
Roast the carrots and Brussels sprouts at 400°F for 35-40 minutes.
Cook the quinoa according to package instructions.
Slice the avocado and season with African smoke seasoning.
Assemble the veggie bowl by combining the cooked quinoa, roasted chickpeas, roasted vegetables, seasoned avocado, and micro greens.
