Chickpea Buddha Bowl

August 23, 2017

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.

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

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

Nutritions

Calories
253

Sodium
33mg
1% DV

Fat
18g
28% DV

Protein
4g
9% DV

Carbs
15g
5% DV

Fiber
6g
24% DV