Description
Experience a vibrant and nourishing bowl filled with roasted root vegetables, creamy avocado, and protein-packed chickpeas—perfect for any meal!
Ingredients
Scale
For the Roasted Vegetables:
- 2 medium carrots, peeled and chopped
- 2 medium beets, peeled and chopped
- 2 medium sweet potatoes, peeled and chopped
- 2 tbsp extra-virgin olive oil
- Salt and pepper to taste
For the Toppings:
- 1 cup canned or cooked chickpeas
- 1 ripe avocado, sliced
- Fresh herbs (parsley or cilantro) for garnish
Instructions
For the Roasted Vegetables:
- 1. Preheat your oven to 400°F (200°C).
- 2. Wash and peel the carrots, beets, and sweet potatoes. Cut them into uniform bite-sized pieces.
- 3. In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
- 4. Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast for 25-30 minutes until fork-tender and golden brown.
For Assembly:
- 5. In a serving bowl, layer your base (quinoa or brown rice), followed by roasted veggies, chickpeas, and avocado slices.
- 6. Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 420
- Sugar: 10g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg