Chickpea Broccoli Buddha Bowl Recipes

CHICKPEA BUDDHA BOWL

Chickpea Buddha Bowl image

This delicious vegan dish is perfect for when you don't have much time. For this dish, 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.

Provided by MyNutriCounter

Categories Main Dish Recipes Bowls

Time 40m

Yield 2

Number Of Ingredients 14

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 red onion, chopped
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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
Bake in the preheated oven until softened, about 10 minutes.
Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g

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