Broccoli Buddha Bowl 😍😍😍
Roasted carrots, chickpeas and broccoli with a soft peanut based dressing on brown rice 💪🏼
RECIPE BELOW ⭐️⭐️⭐️
So easy to whip up, super yummy and extra healthy 😊
This dish is included in one of my weekly food plans for students coming soon!
My apologies for the lack of posting - sadly I got very ill last week and most of my meals consisted of soup and foods to boost my energy 🤒 ⭐️⭐️⭐️Recipe:
1 broccoli head
1 tin chickpeas
1 pack brown basmati rice
4 carrots, peeled and cut
2 tsp olive oil
Optional: coriander & peanuts
2 tbsp natural creamy peanut butter
30 ml almond milk (more if needed to thin)
1.5 tbsp (reduced sodium) soy sauce (sub tamari for gluten-free)
1.5 tbsp pure maple syrup
Pinch of chilli flakes (optional)
Preheat the oven to 200 deg C. Wash your veg. Peel and chop the carrots and break of the broccoli florets. Place the chickpeas, broccoli and carrots on a baking tray (on baking paper) and coat with olive oil, salt and pepper. Roast for 25 minutes, mixing the veg half way through.
Combine the sauce ingredients by heating the peanut butter in the microwave for 20 seconds, then mixing in the remaining ingredients until smooth.
A few minutes before the end, add the rice packet to the microwave and heat.
Add half the rice packet to the bottom of your bowl, top with half your veg and drizzle in your sauce!
Pack the other half in your lunch box and store in the fridge once cooled. Keep your sauce separate until the morning when you pack for uni! 😊
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