Chickpea Buddha Bowl

Chickpea Buddha Bowl

from allrecipes.com
Dinner
40 min
2 servings
815 kcal / serving

This vegan chickpea buddha bowl combines carrots, onions, parsnips, Brussels sprouts, chickpeas, and quinoa. Other veggies would also be good, too.

Ingredients

  • 1 cupvegetable broth
  • ½ cupred quinoa
  • 1 ¾ cupsbrussels sprouts
  • ¼ cupcubed carrots
  • ¼ cuppeeled and cubed beets
  • ½red onion, chopped
  • 2 teaspoonsolive oil, divided
  • 1can chickpeas, drained and patted dry
  • 1 teaspoonground turmeric
  • ¼ cuptahini
  • 2 tablespoonslemon juice
  • 1 tablespoonmaple syrup
  • 5 tablespoonshot water
  • 1avocado, mashed

Directions

  1. 1

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

  2. 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. 3

    Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.

  4. 4

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

  5. 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. 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. 7

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