Buddha Bowl with Veggies & Peanut Sauce

Step 1

Preheat the oven to 400°F. Drain & rinse the chickpeas.

Step 2

On a sheet tray or in a baking dish, add the chickpeas. Add a drizzle of olive oil. Season with salt & pepper. Toss well to evenly coat. Bake in the oven for 10-15 min.

Step 3

Meanwhile, wash & slice the zucchini into half-moons.

Step 4

Heat a drizzle of olive oil in a frying pan over medium heat. Add the zucchini with a pinch of salt & pepper. Stir & cook for 7-8 min until softened.

Step 5

Meanwhile, wash & halve the cherry tomatoes.

Step 6

Wash & dice the cucumber.

Step 7

Cook the quinoa according to package instructions. Fluff the cooked quinoa with a fork.

Step 8

In a bowl, combine peanut butter, teriyaki sauce, grated garlic & grated ginger. Add a splash of water to thin the sauce as needed.

Step 9

Once golden brown & crispy, remove the chickpeas from the oven.

Step 10

In a bowl, serve the quinoa with the tomatoes, cucumber, zucchini & crispy chickpeas. Add the peanut sauce & enjoy!