Roll chickpeas on a clean dish towel to dry. Transfer to a timed baking sheet and drizzle with olive oil and season with salt and pepper.
Pop in the oven and roast for 20 minutes or until the chickpeas are golden brown and slightly crispy. They tend to become more crispy as they cool. Set aside.
Place rinsed quinoa in a small pot with water and a pinch of salt. Turn the heat to high and bring to a boil. Reduce the heat to low, pop on a lid and simmer for about 15 minutes or until the quinoa has absorbed the water and is nice and light and fluffy.
Place the broccoli, Brussel sprouts, and carrots on two rimed baking sheets. Drizzle each tray with olive oil and season with salt, pepper, curry powder and garlic powder.Pop into a 400 F oven for 25 minutes or until golden brown and tender.
Kale + Spinach Salad
Combine kale and spinach in a large bowl. Drizzle on olive oil, lemon juice and salt. Using your hands, massage the ingredients into the greens until they all have a nice light coating of the dressing.
Build Your Buddha Bowl
Place 1/4 the greens, 1/2 cup quinoa and roasted veggies into the bowl. Sprinkle on roasted chickpeas and your favorite optional toppings.
Serve + enjoy!
Try serving these buddha bowls with all of the toppings on the side. This is a great family approach and helps to encourage little ones to create their own flavors and try new foods.