Recipe: Chickpea Quinoa Bowls with Roasted VeggiesDescription: A hearty and nutritious bowl filled with roasted vegetables, chickpeas, and quinoa, packed with plant-based protein and flavor.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 1 cup quinoa, 1 can chickpeas, 1 piece bell pepper, 200 g asparagus, 2 tablespoon olive oil, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: Preheat the oven to 200 degrees Celsius. Rinse the quinoa under cold water, then cook it according to package instructions (usually 1 cup quinoa to 2 cups water). Chop the bell peppers and asparagus into bite-sized pieces and place them on a baking sheet. Add the chickpeas and drizzle with olive oil, seasoning with salt, and pepper to taste. Toss to combine and spread in an even layer. Roast the veggies and chickpeas in the preheated oven for 20 minutes or until they are golden and caramelized. Once the quinoa is cooked, fluff it with a fork and divide it among bowls. Top with the roasted chickpeas and vegetables. Serve with a drizzle of your favorite sauce or dressing.Perfect for: Meal planning, weekly preparation, home cooking Tags: American, bowl, vegetarian, vegan, gluten-free, meal-prepThis Chickpea Quinoa Bowls with Roasted Veggies recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.