Chickpea Buddha Bowl recipe
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Ingredients
- 1 cup vegetable broth ½ cup red quinoa 1 ¾ cups Brussels sprouts ¼ cup cubed carrots ¼ cup peeled and cubed parsnips ½ red onion, chopped 2 teaspoons olive oil, divided 1 (15 ounce) can chickpeas, drained and patted dry 1 teaspoon ground turmeric ¼ cup tahini 2 tablespoons lemon juice 1 tablespoon maple syrup 5 tablespoons hot water 1 avocado, mashed
Nutrition Info
- 815.1 caloriescarbohydrate: 99.1 gcholesterol: : -fat: 40.4 gfiber: 24.1 gprotein: 23.9 gsaturatedFat: 5.6 gservingSize: -sodium: 728.2 mgsugar: 13.1 gtransFat: : -unsaturatedFat: : -
Directions Chickpea Buddha Bowl
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Place vegetable broth and quinoa in a saucepan, bring to a boil. Simmer until quinoa is tender, about 15 minutes.
Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet, drizzle with 1 teaspoon olive oil.
Bake in the preheated oven until softened, about 10 minutes.
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.
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.
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.