Hard

Chickpea Buddha Bowl

Name: Chickpea Buddha Bowl
Prep time: 21 min
Cook time: 77 min
Total time: 98 min
Yield: 4 servings
Ingredients: 1 cup vegetable broth; 0.5 cups red quinoa; 1.75 cups Brussels sprouts; 0.25 cups cubed carrots; 0.25 cups peeled and cubed parsnips; 0.5 choppeds red onion; 2 teaspoons olive oil , divided; 1 , 15 ounce; 1 teaspoon ground turmeric

Total Time

1h 38m

21m prep · 77m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

This delicious vegan chickpea buddha bowl is perfect for when you're short on time. For this recipe, we've used a mix of carrots, onions, parsnips, and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are cauliflower, olives, tomatoes, sweet potato, spinach, or kale.

Vegan Gluten-Free Nut-Free Fried asian sweet savory sugary european greek mediterranean middle eastern region halal kosher healthy_fats side sour plant_based drink main turkish whole_grains indian middle eastern soup

Ingredients

1 cup vegetable broth
0.5 cups red quinoa
1.75 cups Brussels sprouts
0.25 cups cubed carrots
0.25 cups peeled and cubed parsnips
0.5 choppeds red onion
2 teaspoons olive oil , divided
1 , 15 ounce
1 teaspoon ground turmeric

Instructions

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.