Moroccan Roasted Carrot and Chickpea Buddha Bowl
Carrots, chickpeas and tomatoes are tossed in a flavorful Moroccan Seasoning, roasted, then served on top of brown rice in this crispy chickpea buddha bowl recipe! It's easy to make these buddha bowls in only 30 minutes, they're healthy, gluten free, vegetarian and easily made vegan!
Servings 2 bowls
Calories 650kcal
Ingredients
- 1 lb carrots peeled & sliced into 1" pieces
- 15 oz can chickpeas drained & rinsed
- 2 roma tomatoes quartered lengthwise
- 2 tablespoon olive oil
- 1 tablespoon Moroccan seasoning
- 2 cups cooked brown rice
- 1 tablespoon mint chopped
- 2 lemon wedges for juicing over the dish
Optional Toppings
- 2 tablespoon harissa sauce
- ¼ cup feta cheese crumbles
Instructions
- Preheat oven to 450°F.
- Place the carrots, chickpeas and roma tomatoes in a large bowl.
- Drizzle with the olive oil, then top with the Morrocan seasoning and toss to coat.
- Place in an even layer on a foil lined baking sheet.
- Cover with foil and roast in the oven for 12 minutes.
- Remove the foil cover and roast for an additional 10 minutes.
- Divide the cooked brown rice between two bowls.
- Top with the roasted carrots, chickpeas and tomatoes.
- Sprinkle the fresh mint over the vegetables and place a lemon wedge on the side of each bowl.
- OPTIONAL: top with feta cheese crumbles and serve harissa sauce either in a small bowl on the side or tossed in with the bowl.
Notes
- Nutritional information provided does not include the optional toppings.
Nutrition
Calories: 650kcal | Carbohydrates: 103g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Sodium: 922mg | Potassium: 1392mg | Fiber: 21g | Sugar: 13g | Vitamin A: 38604mg | Vitamin C: 33mg | Calcium: 194mg | Iron: 5mg
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