Roasted Veggie & Chickpea Buddha Bowl

This vibrant bowl is packed with ingredients that can help calm inflammation and nourish your body. Sweet potatoes, broccoli, and chickpeas are rich in antioxidants and fiber, while the olive oil dressing adds healthy fats known for their anti-inflammatory benefits. It’s a simple yet powerful way to fuel your day with wholesome goodness.

Ingredients:

• 1 large sweet potato, diced
• 1 cup broccoli florets
• 1 bell pepper (any color), sliced
• 1 can garbanzo beans (chickpeas), drained and rinsed
• 1 cup cooked brown rice
• 1 cucumber, sliced
• 1/2 cup hummus (store-bought or homemade)

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp vinegar (apple cider or balsamic)
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
• A pinch of chili flakes (optional)

Instructions:

1. Roast the Veggies & Chickpeas: Preheat your oven to 400°F (200°C). Spread the diced sweet potato, broccoli, and bell pepper on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss well. On a separate baking sheet, spread the drained garbanzo beans, drizzle with olive oil, and season with salt. Roast both trays for 20-25 minutes, until the veggies are tender and the chickpeas are crispy.
2. Prepare the Dressing: In a small bowl, whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, pepper, and chili flakes.
3. Assemble the Bowl: Spread a generous layer of hummus at the base of each serving bowl. Add cooked brown rice, roasted veggies, crispy chickpeas, and fresh cucumber slices.
4. Drizzle the Dressing: Pour the prepared dressing over the top and enjoy!

A Journey to Anti Inflammation through Holistic Healing

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