Buddha Bowl with Veggies & Peanut Sauce

recipe

• 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!