A savory Vegan Buddha bowl filled with roasted vegetables, quinoa, and a delicious buddha bowl sauce.
Wash and peel/chop all veggies, making sure to leave them in bite-sized chunks.
Preheat oven to 400F and line a baking sheet with parchment paper.
Spread the veggies out over the baking sheet and drizzle 2tbsp Avocado oil over the veggies, then season with 1/2 teaspoon of onion powder, garlic powder, and paprika. Add salt and pepper to taste.
Toss the veggies to coat evenly with the oil and seasoning, and place in the oven for 10 minutes.
Remove from oven, toss and turn, and place back in for 10 minutes or until roasted and tender.
While the veggies cook, place 1tbsp Avocado oil in a medium-sized skillet and heat until hot.
Place the drained and dried chickpeas into the skillet and season with the remaining onion powder, garlic powder, and paprika, adding salt and pepper to taste.
Cook on medium-high heat, tossing as needed, until roasted and fragrant.
While the veggies roast, cook quinoa or your grain/grain-free substitute of choice according to package directions.
Once everything is cooked, put into a bowl (about 1/2 cup roasted veggies, 1/2 cup quinoa, and 2-3tbsp chickpeas), top with your favorite Buddha bowl sauce, and enjoy!
Please note, nutrition information has been calculated without any Buddha bowl sauce added. Please adjust the calculations accordingly if you choose to use sauce.