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Chickpea Buddha Bowl
Ingredients
- 1 cvegetable broth
- ½ cred quinoa
- 1 ¾ cbrussels sprouts
- ¼ ccubed carrots
- ¼ cpeeled and cubed beets
- ½red onion
chopped
- 2 tspolive oil
divided
- 1can chickpeas
drained and patted dry
- 1 tspground turmeric
- ¼ ctahini
- 2 tbsplemon juice
- 1 tbspmaple syrup
- 5 tbsphot water
- 1avocado
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.
Chickpea Buddha Bowl
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About this Recipe
Looking for a vibrant, plant-based dinner that's both nourishing and incredibly satisfying? This Chickpea Buddha Bowl is your answer, bringing together a rainbow of roasted vegetables and hearty grains for a complete meal experience. You'll love how easy it is to create a dish that's bursting with flavor.
What makes this bowl truly special is the harmonious blend of textures and tastes. You'll find tender, earthy roasted root vegetables like carrots, beets, and Brussels sprouts perfectly complemented by protein-rich chickpeas and the subtly nutty red quinoa. The homemade tahini dressing, brightened with lemon and balanced with maple syrup, acts as the unifying thread, elevating every bite.
With each forkful, you'll experience a delightful interplay of textures—the slight crispness of roasted Brussels sprouts, the tender chewiness of quinoa, and the satisfying bite of chickpeas. Flavor-wise, expect an earthy sweetness from the carrots and beets, a subtle pungency from the red onion, and the creamy richness of mashed avocado. The turmeric-spiced chickpeas add a warm, savory depth. This naturally vegan bowl is surprisingly hearty, offering a complete and balanced dinner for two.
This Chickpea Buddha Bowl is wonderfully adaptable to your preferences or what you have on hand. As the recipe suggests, feel free to incorporate other root vegetables like parsnips, or swap in sweet potatoes for a different flavor profile. For an extra layer of crunch, consider topping with toasted pumpkin seeds or slivered almonds. If you prefer a less sweet dressing, you can easily adjust the amount of maple syrup in the tahini blend.
Perfect for a nutritious weeknight dinner, this bowl serves as a complete and satisfying meal on its own. Enjoy it immediately while the roasted vegetables are warm and the avocado is fresh.