They say it’s impossible to catch a rainbow, but today you’ll be making one in a bowl. On a bed of white quinoa lies sweet-roasted wedges of orange carrots, strips of green bell pepper, pops of lightly browned cauliflower, fresh greens, & gems of dried cranberries. Drizzled with a delicious buddha dressing.
Roasted Veggie Buddha Bowl
Roasted Veggie Buddha Bowl
with golden toasted chickpeas, flavourful quinoa & dried cranberries
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Buddha Dressing
- Carrot
- Cauliflower Florets
- Chickpeas
- Fruit & Seed Mix
- Garlic Clove
- Garlic Cloves
- Green Bell Pepper
- Green Bell Peppers
- Green Leaves
- Ground Cumin
- Lemon
- Smoked Paprika
- White Quinoa
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
Veggie MEDLEY
Preheat the oven to 200°C. Spread out the Carrot wedges, the cauliflower pieces, and the pepper strips on a roasting tray. Coat in oil, the paprika, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
NEVER QUESTION THE QUINOA
Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated garlic and the cumin and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed quinoa and submerge in 200ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required. Drain if necessary and return to the pot. Replace the lid, season, and stand off the heat for at least 5 minutes.
CRISPY, CARAMEL Chickpeas
Place a pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! Season to taste.
BOWL IT UP
Bowl up the flavourful quinoa. Top with the roasted veg, the toasted Chickpeas, and the rinsed Green Leaves. Drizzle over the Buddha Dressing and sprinkle over the fruit & seed mix. Serve with a Lemon wedge. Great work, Chef!
Carrot - 120g
Cauliflower Florets - 200g
Green Bell Pepper - 1
Smoked Paprika - 5ml
Garlic Clove - 1
Ground Cumin - 7,5ml
White Quinoa - 75ml
Chickpeas - 60g
Green Leaves - 20g
Buddha Dressing - 55ml
Fruit & Seed Mix - 20g
Lemon - 1
Veggie MEDLEY
Preheat the oven to 200°C. Spread out the Carrot wedges, the cauliflower pieces, and the pepper strips on a roasting tray. Coat in oil, the paprika, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
NEVER QUESTION THE QUINOA
Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated garlic and the cumin and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed quinoa and submerge in 400ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required. Drain if necessary and return to the pot. Replace the lid, season, and stand off the heat for at least 5 minutes.
CRISPY, CARAMEL Chickpeas
Place a pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! Season to taste.
BOWL IT UP
Bowl up the flavourful quinoa. Top with the roasted veg, the toasted Chickpeas, and the rinsed Green Leaves. Drizzle over the Buddha Dressing and sprinkle over the fruit & seed mix. Serve with a Lemon wedge. Great work, Chef!
Carrot - 240g
Cauliflower Florets - 400g
Green Bell Pepper - 1
Smoked Paprika - 10ml
Garlic Clove - 1
Ground Cumin - 15ml
White Quinoa - 150ml
Chickpeas - 120g
Green Leaves - 40g
Buddha Dressing - 110ml
Fruit & Seed Mix - 40g
Lemon - 1
Veggie MEDLEY
Preheat the oven to 200°C. Spread out the Carrot wedges, the cauliflower pieces, and the pepper strips on a roasting tray. Coat in oil, the paprika, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NEVER QUESTION THE QUINOA
Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated garlic and the cumin and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed quinoa and submerge in 600ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required. Drain if necessary and return to the pot. Replace the lid, season, and stand off the heat for at least 5 minutes.
CRISPY, CARAMEL Chickpeas
Place a large pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! Season to taste.
BOWL IT UP
Bowl up the flavourful quinoa. Top with the roasted veg, the toasted Chickpeas, and the rinsed Green Leaves. Drizzle over the Buddha Dressing and sprinkle over the fruit & seed mix. Serve with a Lemon wedge. Great work, Chef!
Carrot - 360g
Cauliflower Florets - 600g
Green Bell Peppers - 2
Smoked Paprika - 15ml
Garlic Cloves - 2
Ground Cumin - 22,5ml
White Quinoa - 225ml
Chickpeas - 180g
Green Leaves - 60g
Buddha Dressing - 165ml
Fruit & Seed Mix - 60g
Lemon - 1
Veggie MEDLEY
Preheat the oven to 200°C. Spread out the Carrot wedges, the cauliflower pieces, and the pepper strips on a roasting tray. Coat in oil, the paprika, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
NEVER QUESTION THE QUINOA
Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated garlic and the cumin and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed quinoa and submerge in 800ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required. Drain if necessary and return to the pot. Replace the lid, season, and stand off the heat for at least 5 minutes.
CRISPY, CARAMEL Chickpeas
Place a large pan over medium heat with a drizzle of oil. When hot, fry the drained Chickpeas for 10-15 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! Season to taste.
BOWL IT UP
Bowl up the flavourful quinoa. Top with the roasted veg, the toasted Chickpeas, and the rinsed Green Leaves. Drizzle over the Buddha Dressing and sprinkle over the fruit & seed mix. Serve with a Lemon wedge. Great work, Chef!
Carrot - 480g
Cauliflower Florets - 800g
Green Bell Peppers - 2
Smoked Paprika - 20ml
Garlic Cloves - 2
Ground Cumin - 30ml
White Quinoa - 300ml
Chickpeas - 240g
Green Leaves - 80g
Buddha Dressing - 220ml
Fruit & Seed Mix - 80g
Lemon - 1
Frequently Asked Questions
What is the preparation time for Roasted Veggie Buddha Bowl?
The preparation time for Roasted Veggie Buddha Bowl with golden toasted chickpeas, flavourful quinoa & dried cranberries is between 25 and 45 minutes.
What is the total time required to make Roasted Veggie Buddha Bowl with golden toasted chickpeas, flavourful quinoa & dried cranberries?
The total time required to make Roasted Veggie Buddha Bowl with golden toasted chickpeas, flavourful quinoa & dried cranberries is between 40 and 55 minutes.
How many servings does Roasted Veggie Buddha Bowl provide?
4 servings
What are the main ingredients in Roasted Veggie Buddha Bowl?
Buddha Dressing, Carrot, Cauliflower Florets, Chickpeas, Fruit & Seed Mix, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Green Leaves, Ground Cumin, Lemon, Smoked Paprika, White Quinoa
What is the nutritional information of Roasted Veggie Buddha Bowl?
Calories: 866, Carbs: 125 grams, Fat: grams, Protein: 31.9 grams, Sugar: 25.3 grams, Salt: 3769 grams
How do I prepare Roasted Veggie Buddha Bowl?
VEGGIE MEDLEY: Preheat the oven to 200°C. Spread out the carrot wedges, the cauliflower pieces, and the pepper strips on a roasting tray. Coat in oil, the paprika, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. NEVER QUESTION THE QUINOA: Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated garlic and the cumin and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed quinoa and submerge in 400ml of salted water. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required. Drain if necessary and return to the pot. Replace the lid, season, and stand off the heat for at least 5 minutes. CRISPY, CARAMEL CHICKPEAS: Place a pan over medium heat with a drizzle of oil. When hot, fry the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For the best results, only shift occasionally. If they start to pop out, use a lid to rein them in! Season to taste. BOWL IT UP: Bowl up the flavourful quinoa. Top with the roasted veg, the toasted chickpeas, and the rinsed green leaves. Drizzle over the buddha dressing and sprinkle over the fruit & seed mix. Serve with a lemon wedge. Great work, Chef!
What should be prepared from my kitchen to make Roasted Veggie Buddha Bowl?
Buddha Dressing, Carrot, Cauliflower Florets, Chickpeas, Fruit & Seed Mix, Garlic Clove, Garlic Cloves, Green Bell Pepper, Green Bell Peppers, Green Leaves, Ground Cumin, Lemon, Smoked Paprika, White Quinoa
How many calories does Roasted Veggie Buddha Bowl have?
866 calories
How much fat content does Roasted Veggie Buddha Bowl have?
grams
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