You know when you hear "eat the rainbow"? Well now you can with this colorful buddha bowl packed with healthy carbs and tons of produce!
Ingredients
5 large rainbow carrots
½ cup dry tri-color quinoa
1 cup vegetable broth
1 cup organic spinach
⅓ bag of pre-cut butternut squash
1 can of chickpeas
Coconut oil spray
1 teaspoon garlic powder
½ teaspoon turmeric powder
1 teaspoon spicy brown mustard (Sir Kensington's)
1 tablespoon organic tahini (Woodstock Foods)
2 tablespoons hummus (I like Hope Foods brand)
2-3 tbsp lukewarm water
1 tbsp nutritional yeast
Salt and pepper to taste
2 tbsp sun-dried tomatoes
Instructions
Preheat your oven to 375ยบ.
Begin my washing and draining your chickpeas. Follow by slicing your carrots in half.
Layer chickpeas, carrots and pre-cut butternut squash on a baking sheet and spray with coconut oil spray or 1-2 tbsp of unrefined coconut oil. Coat in turmeric, garlic powder and salt and pepper to your liking.
Put in oven to roast for 15 minutes, rotate vegetables and roast for an extra 15.
While veggies are roasting, start cooking your quinoa. Place quinoa and vegetable broth together in a small pot over high heat until boiling. When it begins to boil, place on low heat until the broth soaks into the quinoa and it "pops" open. This will take about roughly 20 minutes.
While quinoa is cooking, make your sauce. Blend together hummus, mustard, tahini, nutritional yeast, water and salt and paper to taste and mix well. Make sure you add less water first. You want the tahini to blend and not be thick so it has the texture of dressing rather than nut butter.
After quinoa and vegetables have cooked, place your spinach in a small bowl. Surround the spinach with quinoa, chickpeas, squash and your carrots. Drizzle the sauce into the center.
Top off with sun-dried tomatoes for an added pop of color and bite!
Enjoy, friends :)
Recipe by Chickpea in the City at https://chickpeascity.com/a-chickpeas-buddha-bowl/