Chickpea Buddha Bowl
Description
This vegan chickpea buddha bowl combines carrots, onions, parsnips, Brussels sprouts, chickpeas, and quinoa. Other veggies would also be good, too.
Ingredients
•
1 cup vegetable broth
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1/2 cup red quinoa
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1 3/4 cups Brussels sprouts
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1/4 cup cubed carrots
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1/4 cup peeled and cubed parsnips
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1/2 red onion, chopped
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2 teaspoons olive oil, divided
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1 (15 ounce) can chickpeas, drained and patted dry
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1 teaspoon ground turmeric
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1/4 cup tahini
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2 tablespoons lemon juice
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1 tablespoon maple syrup
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5 tablespoons hot water
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1 avocado, mashed
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
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.
3
Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
4
Bake in the preheated oven until softened, about 10 minutes.
5
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.
6
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.
7
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.