Roasted Broccoli Buddha Bowls
A vibrant and nutritious meal featuring roasted broccoli and chickpeas over brown rice, topped with almonds, red onions, avocado, and a tangy lemon tahini dressing.
Ingredients
Vegetables and Legumes
- 4 cups broccoli florets
- 14.5 oz can chickpeas (drained & rinsed)
Grains
- 2 cups cooked brown rice
Nuts and Seeds
- ⅓ cup slivered almonds
Vegetables
- ⅓ cup red onions (thinly sliced)
- ½ avocado avocado (thinly sliced)
Oils and Seasonings
- 2 tbsp olive oil
- 1 tbsp Montreal steak seasoning
Dressings
- 4 tbsp lemon tahini dressing
Instructions
- Preheat oven to 450°F. Line a baking sheet with foil.
- Spread broccoli and chickpeas on the sheet, drizzle with olive oil, sprinkle seasoning, then roast for 20 minutes.
- Divide cooked brown rice into bowls, top with roasted vegetables, almonds, red onions, and avocado.
- Drizzle lemon tahini dressing over each bowl before serving.
Notes
Feel free to add a squeeze of lemon for extra freshness.