Chickpea Buddha Bowl

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 can chickpeas , 15 ounce
• 1 teaspoon ground turmeric

Instructions

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.