Healthy Vegan Buddha Bowl with Peanut Sauce

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1 15oz can chickpeas, drained and rinsed

2 medium or 1 large heads broccoli, chopped (florets only, 4 cups)

5-6 medium carrots, chopped (2 heaping cups)

2 tbsp extra virgin olive oil

Kosher salt and freshly ground black pepper, to taste

2-3 cups cooked brown rice

optional garnishes: chopped green onions, sesame seeds

1 batch Restaurant-worthy peanut sauce

Instructions

Preheat oven to 400F.

Cook rice according to package directions. I like to use my Instant Pot!

Spray one extra large or two regular baking sheets with cooking spray. Place chickpeas, broccoli, and carrots on baking sheet. Make sure veggies have room to roast (if they're too close together they will steam and not get that yummy brownness). Add olive oil and a good pinch of salt and pepper, tossing to combine. Roast for 25 minutes, stirring halfway through.

Meanwhile, make peanut sauce.

Assemble bowls by placing rice at the bottom and topping with veggie mixture plus plenty of peanut sauce. Devour!

Nutrition

• Taille de Portion: 1/4 recipe
• Calories: 436
• Lipides Totaux: 15.6 g
• Lipides Saturés: 2.2 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 582.8 mg
• Glucides Totaux: 63.9 g
• Fibres Diététiques: 11.1 g
• Sucres Totaux: 15.6 g
• Protéines: 14.1 g