Protein-Packed Veggie Buddha Bowl

🥘 Ingredients

• 1/2 cup cooked quinoa
• 1/2 cup chickpeas (drained and rinsed)
• 1/2 cup steamed broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/4 cup grated carrots
• 1/4 avocado, sliced
• 1 tablespoon pumpkin seeds
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Cook quinoa according to package instructions; set aside.
2. 2
   In a mixing bowl, toss chickpeas with half the olive oil, smoked paprika, salt, and pepper.
3. 3
   Roast chickpeas in the oven at 200°C (400°F) for 12-15 minutes or until crispy.
4. 4
   Steam broccoli for 3-4 minutes until just tender.
5. 5
   Arrange cooked quinoa as the base in a bowl.
6. 6
   Top with roasted chickpeas, steamed broccoli, cherry tomatoes, grated carrots, and avocado slices.
7. 7
   Drizzle remaining olive oil and lemon juice over the bowl.
8. 8
   Sprinkle with pumpkin seeds before serving.

📊 Nutritional Information

• Dietary Fiber: 11g
• Vitamin C: 73mg (over 100% DV)
• Calcium: 104mg
• Iron: 4.2mg
• Magnesium: 86mg
• Vitamin A: 2800 IU
• Potassium: 760mg
• Folate: 120mcg

💡 Cooking Tips

• For a time-saver, use pre-cooked quinoa and canned chickpeas (just rinse them well).
• To add crunch, roast chickpeas until golden and crispy.
• Avoid over-steaming broccoli to keep it bright and nutrient-rich.
• Adjust veggies seasonally or based on your favorites.
• Be mindful when slicing avocado—always cut away from your hand.