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Chickpea Buddha Bowl
Chickpea Buddha Bowl
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant vegan bowl with carrots, Brussels sprouts, chickpeas, and quinoa - a flavorful choice for clean eating.
Ingredients:
  • 1 cup vegetable broth
  • 0.5 cup red quinoa
  • 1.75 cups Brussels sprouts
  • 0.25 cup cubed carrots
  • 0.25 cup peeled and cubed parsnips
  • 0.5 red onion, chopped
  • 2 teaspoons olive oil, divided
  • 1 (15 ounce) can chickpeas, drained and patted dry
  • 1 teaspoon ground turmeric
  • 0.25 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 5 tablespoons hot water
  • 1 avocado, mashed
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • In a saucepan, bring the vegetable broth and quinoa to a boil, then simmer until quinoa is tender, around 15 minutes.
  • Spread Brussels sprouts, carrots, parsnips, and red onion on a baking sheet and generously drizzle with 1 teaspoon of olive oil for added flavor and crispiness.
  • Roast in the preheated oven until tender, approximately 10 minutes.
  • Combine chickpeas and vibrant turmeric in a bowl. Heat the remaining 1 teaspoon of olive oil in a skillet over medium heat. Sauté chickpeas until golden brown, stirring occasionally, about 8 minutes.
  • Combine the tahini, lemon juice, and maple syrup in a bowl, stirring until fully mixed. Gradually add hot water, 1 tablespoon at a time, until the dressing reaches a thin and smooth consistency.
  • Separate quinoa, roasted veggies, chickpeas, and mashed avocado into 2 bowls. Top each with 1 tablespoon of dressing.

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