Herbed Chickpea and Roast Vegetable Buddha Bowl

Serves: 1

Ingredients:

• ½ cup canned chickpeas, drained and rinsed

• ½ cup cooked quinoa

• 1 small zucchini, sliced

• ½ red capsicum, diced

• ¼ red onion, sliced

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon dried mixed herbs

• 1 tablespoon plain Greek yoghurt (or coconut yoghurt for vegan)

• ½ teaspoon lemon juice

• Fresh parsley or coriander, for garnish

• Salt and pepper, to taste

Steps:

1. Preheat the oven to 200°C (fan-forced). Toss the zucchini, capsicum, and onion with ½ tablespoon olive oil, garlic powder, dried herbs, salt, and pepper. Spread the vegetables on a baking tray and roast for 20 minutes, flipping halfway through.

2. While the vegetables roast, heat a skillet over medium heat. Add the chickpeas with the remaining olive oil, salt, pepper, and a pinch of garlic powder. Cook for 4–5 minutes, stirring occasionally, until slightly crispy and golden.

3. In a small bowl, mix the yoghurt with lemon juice, salt, and pepper to make the dressing.

4. To assemble, place the cooked quinoa at the bottom of a bowl. Top with the roasted vegetables, crispy chickpeas, and a drizzle of the yoghurt dressing.

5. Garnish with fresh parsley or coriander and serve immediately.

Why We Love It:

This Buddha bowl is a well-rounded meal packed with plant-based protein, fibre, and healthy carbs. The roasted veggies bring sweetness, the crispy chickpeas add a satisfying crunch, and the tangy yoghurt dressing ties it all together beautifully. It’s simple yet so nourishing.