Chickpea Buddha Bowl
Recipe information
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Cooking:
20 min.
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Servings per container:
2
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Source:

Ingredients for - Chickpea Buddha Bowl

1. Vegetable broth - 1 cup
2. Red quinoa - ½ cup
3. Brussels sprouts - 1 ¾ cups
4. Cubed carrots - ¼ cup
5. Peeled and cubed parsnips - ¼ cup
6. Red onion, chopped - ½
7. Olive oil, divided - 2 teaspoons
8. Chickpeas, drained and patted dry - 1 (15 ounce) can
9. Ground turmeric - 1 teaspoon
10. Tahini - ¼ cup
11. Lemon juice - 2 tablespoons
12. Maple syrup - 1 tablespoon
13. Hot water - 5 tablespoons
14. Avocado, mashed - 1

How to cook deliciously - Chickpea Buddha Bowl

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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.

6. Stage

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.

7. Stage

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