Chickpea Buddha Bowl
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 chopped red onion
- 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
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- 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.
- Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
- Bake in the preheated oven until softened, about 10 minutes.
- 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.
- 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.
- Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.
Source
Original recipe: View Original