Chickpea Buddha Bowl

This vegan chickpea bowl recipe combines carrots, onions, parsnips, Brussels sprouts, chickpeas, and quinoa. Other vegetables would also be good, too.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 815 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 cup vegetable broth
• 1 teaspoon ground turmeric
• 1 tablespoon maple syrup
• 2 teaspoons olive oil, divided
• 1 avocado, mashed
• 5 tablespoons hot water
• 1 (15 ounce) can chickpeas, drained and patted dry
• 0.5 red onion, chopped
• 0.25 cup tahini
• 0.5 cup red quinoa
• 1.75 cups Brussels sprouts
• 0.25 cup cubed carrots
• 0.25 cup peeled and cubed parsnips

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Bake in the preheated oven until softened, about 10 minutes.

Step 3

Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.

Step 4

Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Step 5

Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.

Step 6

Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.

Step 7

Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.