These vegan, family-friendly Buddha Bowls are so beautiful and easy to make. Thanks to @Target for sponsoring this video. All of the ingredients are from their #GoodandGather grocery line which you can find here: https://tgt.biz/t98kh. Target on YouTube: https://www.youtube.com/user/TargetHomemade buddha bowls are a simple and delicious, family friendly meal. They are perfect for meal prep because all of the ingredients can be made in bulk on the weekend and reused to build the bowls throughout the week. I hope you enjoy the recipe!PRINT RECIPE HERE: https://cleananddelicious.com/buddha-bowl-recipe-vegan-family-friendly/Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 WEBSITE: https://cleananddelicious.com/INSTAGRAM: https://www.instagram.com/clean_and_delicious/FACEBOOK: https://bit.ly/2XvSjVhPINTEREST: https://www.pinterest.com/danispies/TWITTER: https://twitter.com/DaniSpiesBUDDHA BOWL RECIPE1 15-ounce can chickpeas, rinsed and drained1 tablespoon olive oil1/2 teaspoon kosher salt1/4 teaspoon black pepper1 cup dried quinoa, rinsed2 cups waterPinch of kosher salt12 ounce broccoli florets12 ounce Brussel sprouts, trimmed and cut in half4 carrots, peeled and sliced into inch pieces1 tablespoon olive oil 2 teaspoon curry powder1 teaspoon kosher salt1 teaspoon black pepper3 ounces kale ribbons3 ounces baby spinach, chopped1 tablespoon Olive oil1 teaspoon Lemon juiceFat pinch of kosher saltShort-Cut Toppings:GuacamoleHummusOrganic tortilla chipsINSTRUCTIONSPre-heat oven to 400 F.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.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.Place 1/4 the greens, 1/2 cup quinoa and roasted veggies into the bowl. Sprinkle on roasted chickpeas and your favorite short-cut toppings. Serve and enjoy!#buhhdabowl #target #goodandgather