Boy, does our lifestyle contributor Natalie Borton have a treat for you today! Below, she shares her recipe for Roasted Buddha Bowls, just in time for fall veggie season.
Weeknights are so busy, it’s difficult to find recipes that are quick and nutritious, as well as budget friendly. Without proper planning, it’s easy to give in to takeout or frozen meals, which are delicious but not so healthy. Thankfully, over the years, I’ve gathered a few quick and easy veggie-centric meals that take hardly any time or effort—and this is one of them! I adapted this recipe from one of my favorite food bloggers, Oh She Glows. I’d say my husband Brian and I honestly have this dinner at least once a week! It’s simple, nourishing and makes excellent lunchtime leftovers. If you have other veggies around, feel free to add them to the baking sheet with the broccoli—we’ve added butternut squash and brussels sprouts in the past for variety. Yum!
Broccoli (enough to cover a baking sheet—I use two of the pre-cut bags from Trader Joe’s)
1 Can chickpeas
Brown rice (I use the frozen kind from Trader Joe’s)
Trader Joe’s Goddess Dressing
Salt and pepper
1. Preheat the oven to 400 degrees and pull out two baking sheets—one for the broccoli and one for the chickpeas. If you’re making the rice in a pot, get that started. If you’re using the frozen rice, just wait to heat it until you’re nearly done roasting the broccoli and chickpeas.
2. Coat the broccoli in olive oil and generously add salt and pepper. Drain and rinse the chickpeas and dry them off with paper towels. Put them on the baking sheet and cover with olive oil, salt and pepper.
3. Roast both the broccoli and chickpeas for 25–30 minutes, shaking the pans a bit halfway through to make sure everything cooks evenly and doesn’t burn.
4. Now assemble your bowls: rice on the bottom, then broccoli, then chickpeas. Generously drizzle goddess dressing on top and enjoy!
Words and photography by Natalie Borton