Roasted Veggie Bowl

2 servings

  • ½ cup dry quinoa
  • 15 oz chickpeas
  • 2 tbsp cooking oil
  • 3 medium carrots
  • 1 zucchini
  • 1 yellow bell pepper
  • 1 cup spinach leaves
  • 2 tbsp cooking oil
  1. Rinse and cook the quinoa according to the package instructions.
  2. Preheat oven to 350 degree Fahrenheit.
  3. Rinse and drain the chickpeas, toss in one tablespoon of cooking oil and the chili powder, paprika and cinnamon. Roast in the oven for 30 minutes.
  4. Rinse and prep the veggies. Chop the carrots and zucchini, core and slice the bell pepper. Toss in one tablespoon of cooking oil and the oregano and cumin. Roast in the oven for 20 - 25 minutes.
  5. Once the quinoa is finished and the chickpeas and veggies are roasted, dish into bowls with quinoa and fresh spinach leaves. Finish with a pinch of sea salt and enjoy!