Healthy Vegan Buddha Bowl with Peanut Sauce

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

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

Wskazówki

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!

Wartości Odżywcze

• Wielkość Porcji: 1/4 recipe
• Kalorie: 436
• Tłuszcz Całkowity: 15.6 g
• Tłuszcz Nasycony: 2.2 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 582.8 mg
• Węglowodany Całkowite: 63.9 g
• Błonnik Pokarmowy: 11.1 g
• Cukry Całkowite: 15.6 g
• Białko: 14.1 g