Main Dishes
August 23, 2017
Calories
253
Sodium
33mg
1% DV
Fat
18g
28% DV
Protein
4g
9% DV
Carbs
15g
5% DV
Fiber
6g
24% DV
Chickpea Buddha Bowl
5
This delicious vegan dish is perfect for when you don’t have much time. It can be ready in under 30 minutes and is a great way of using up veggies. For this dish we’ve used a mix of carrots, onion, parsnips and brussel sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach or kale.
3
85g/3oz red quinoa
235ml/8fl oz vegetable broth
1/2 red onion
1 avocado
40g/1.5oz carrots, cubed
40g/1.5oz parsnips, cubed
1 tsp. turmeric
1 x 425g/15oz can chickpeas
150g/5.5oz brussel sprouts
2 tsp. olive oil
For the dressing:
1/4 cup/2oz tahini
1 tbsp. maple syrup
2 tbsp. lemon juice
5 tbsp. hot water
235ml/8fl oz vegetable broth
1/2 red onion
1 avocado
40g/1.5oz carrots, cubed
40g/1.5oz parsnips, cubed
1 tsp. turmeric
1 x 425g/15oz can chickpeas
150g/5.5oz brussel sprouts
2 tsp. olive oil
For the dressing:
1/4 cup/2oz tahini
1 tbsp. maple syrup
2 tbsp. lemon juice
5 tbsp. hot water
1. Preheat the oven to 200C/390F.
2. Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
3. Place the red onion, brussel sprouts, carrots and parsnips on a...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
253
Sodium
33mg
1% DV
Fat
18g
28% DV
Protein
4g
9% DV
Carbs
15g
5% DV
Fiber
6g
24% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
3g
16%
Polysaturated Fat
3g
22%
Monosaturated Fat
11g
71%
Cholesterol
1mg
0%
Sodium
33mg
1%
Potassium
386mg
11%
Protein
4g
9%
% DAILY VALUE*
Total Carbohydrate
Fiber
6g
24%
Sugar
4g
9%
Vitamin A
104IU
2%
Vitamin B6
0.47mg
23%
Vitamin C
10mg
16%
Calcium
103mg
10%
Iron
2mg
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
