Chickpea Buddha Bowl

This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

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

Ingredients

• 2 tablespoons lemon juice
• 1 cup vegetable broth
• ¼ cup tahini
• 1 teaspoon ground turmeric
• ½ red onion, chopped
• 1 tablespoon maple syrup
• 2 teaspoons olive oil, divided
• 1 avocado, mashed
• ½ cup red quinoa
• 5 tablespoons hot water
• 1 ¾ cups Brussels sprouts
• ¼ cup cubed carrots
• ¼ cup peeled and cubed parsnips
• 1 (15 ounce) can chickpeas, drained and patted dry

Recipe Instructions

Step 1

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

Step 2

Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.

Step 3

Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.

Step 4

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

Step 5

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

Step 6

Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.

Step 7

Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.