Big Veggie Bowl with Roasted Chickpeas and Vegetables
25 mins prepServes 1
A healthy, no-cook lunch bowl featuring crispy roasted chickpeas seasoned with onion salt, roasted carrots and Brussels sprouts, served alongside cooked quinoa, half an avocado seasoned with African smoke seasoning, and fresh micro greens.
For the roasted chickpeas: Peel the chickpeas (this helps them get crispier). Season them with Trader Joe's onion salt. Roast in an oven at 450°F (232°C) for 15 minutes.
For the roasted carrots and Brussels sprouts: Roast both carrots and Brussels sprouts in an oven at 400°F (204°C) for 35-40 minutes.
For the bowl assembly: Prepare quinoa (cooking instructions not provided). In a bowl, combine the roasted chickpeas, roasted carrots, roasted Brussels sprouts, cooked quinoa, 1/2 avocado (seasoned with Trader Joe's African smoke seasoning), and micro greens.
