Roasted Vegetable Buddha Bowl

Instructions

1. 1

   Step 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Step 2

   In a large bowl, toss the carrots, broccoli, red bell pepper, purple cabbage, and chickpeas with 1 tablespoon of olive oil, turmeric, ginger, garlic, salt, and pepper until evenly coated. Spread the vegetables out on the prepared baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.

3. 3

   Step 3

   While the vegetables are roasting, rinse the quinoa under cold water and then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes, or until all the water is absorbed.

4. 4

   Step 4

   Remove the quinoa from heat and let it stand, covered, for 5 minutes. Fluff it with a fork and set aside.

5. 5

   Step 5

   Prepare the dressing by whisking together the remaining tablespoon of olive oil, apple cider vinegar, and lemon juice in a small bowl. Season with salt and pepper to taste.

6. 6

   Step 6

   Divide the quinoa between two bowls, top with the roasted vegetables, and drizzle with the dressing.

7. 7

   Step 7

   Serve immediately and enjoy your nutrient-packed, anti-inflammatory Buddha Bowl!