A year ago I was traveling almost weekly, and it was difficult to find a healthy meal that wasn’t processed, fried, or lacking nutritional value. That’s when I started creating veggie pack meals that would be good on-the-go, hot or cold. This one became my first on-the-go meal when traveling! It’s uber simple, tasty, and healthy!
Part of the recipe name is called a winter buddha bowl because of its vibrant color filled with winter roasted vegetables (sweet potatoes and brussel sprouts), healthy grains (quinoa), and the abundance of protein!
The prep time is quite simple: chopped veggies and add to a baking sheet. Most of the time is spent cooking in the oven or on the stove. Quinoa is ready in 15 minutes, and the roasted veggies are tender in 30 minutes! The roasted chickpeas cook at the same time as the veggies, which is a win-win!
My favorite vegetables for this bowl is roasted sweet potatoes and brussel sprouts, but this dish is versatile; you can roast any vegetables you like (squash, beets, carrots, or broccoli – just go wild, aka make it beautiful). For extra protein, I added sesame seeds and a simple tahini dressing, for flavor to hit the spot! I hope you all love this bowl! It’s satisfying, wholesome and healthy!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂Print