Vegan Buddha Bowl

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 head broccoli, chopped into florets
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 avocado, sliced
• 1 carrot, shredded
• 1 cucumber, sliced
• 1/2 cup hummus
• Lemon wedges, for serving

Instructions

1. Rinse the quinoa in a fine mesh strainer and add it to a medium pot with 2 cups of water. Bring to a boil, reduce heat to low, and cover the pot with a lid. Cook for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
2. In a small bowl, whisk together the olive oil, paprika, garlic powder, and salt. Add the chickpeas to the bowl and toss to coat.
3. Heat a large skillet over medium-high heat. Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they are crispy and golden brown. Remove from heat and set aside.
4. Bring a large pot of water to a boil. Add the broccoli florets and cook for 3-4 minutes, or until they are tender but still firm. Drain the broccoli and transfer to a large bowl. Add soy sauce and maple syrup to the bowl and toss to coat.
5. To assemble the buddha bowls, divide the quinoa, chickpeas, broccoli, avocado, carrot, cucumber, and hummus evenly among four bowls. Serve with lemon wedges on the side.