Chickpea Buddha Bowl

Ingredients and Weight:

• 1 cup dried chickpeas, soaked overnight
• 2 cups vegetable broth
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted broccoli florets
• 1/2 cup sliced avocado
• 1/4 cup chopped cilantro
• 1/4 cup lemon vinaigrette
• 1 lime wedge for garnish (optional)

Preparation Time:

• 20 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. In a medium saucepan, combine the chickpeas, vegetable broth, onion, celery, carrots, garlic, cumin, coriander, turmeric, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chickpeas are tender.
2. While the chickpeas are cooking, prepare the quinoa according to package directions.
3. Roast the sweet potatoes and broccoli at 400°F (200°C) for 20 minutes, or until tender and caramelized.
4. To assemble the bowls, divide the quinoa, roasted sweet potatoes, roasted broccoli, chickpeas, avocado, and cilantro among eight bowls.
5. Drizzle with the lemon vinaigrette and garnish with a lime wedge, if desired.

Nutritional Information (per serving):

• Calories: 350
• Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 350mg
• Carbohydrates: 50g
• Fiber: 10g
• Sugar: 10g
• Protein: 15g

Dish Characteristics:

• Hearty and satisfying
• Packed with flavor and nutrition
• Versatile and customizable
• Perfect for lunch or dinner
• Suitable for vegan and gluten-free diets

User Comments:

• "This Buddha bowl is so delicious and filling. I love the combination of flavors and textures."
• "I'm always looking for healthy and easy recipes, and this one definitely fits the bill. I'll be making it again and again."
• "I love the versatility of this dish. You can add or remove ingredients to customize it to your liking."
• "This is a great meal prep option. It's perfect for busy weekdays when you don't have a lot of time to cook."
• "I made this bowl for my family and everyone loved it. It's a great way to get your kids to eat their vegetables."

Special Precautions and Tips:

• If you don't have time to soak the chickpeas overnight, you can cook them from dry by boiling them for 1-2 hours, or until tender.
• For a creamier dressing, blend the lemon vinaigrette until smooth.
• You can add other vegetables to this bowl, such as chopped cucumber, tomatoes, or bell peppers.
• If you're vegan, be sure to use a vegan lemon vinaigrette or make your own with olive oil, lemon juice, and maple syrup.