Refreshing Plant-Based Veggie Bowl Lunch
Ingredients
- chickpeas
- extra virgin olive oil
- paprika
- onion
- garlic
- cumin
- squash
- mushrooms
- 1/2 avocado
- sweet potato
- tomatoes
- watermelon
Preparation
Roast chickpeas at 450°F for 15 minutes after coating with extra virgin olive oil, paprika, onion, garlic, and cumin.
Grill squash in a cast iron skillet.
Sauté mushrooms.
Roast sweet potato chips at 400°F for 20 minutes on each side.
Assemble the bowl with grilled squash, sautéed mushrooms, half an avocado, roasted sweet potato chips, and tomatoes.
Serve with watermelon on the side for a refreshing summer meal.
