Favorite Menu Chickpea Buddha Bowl

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Chickpea Buddha Bowl

"This scrumptious vegan dish is ideal for whilst you don't have a great deal time. For this dish, we've got used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you may try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale."

Ingredients :

1 cup vegetable broth
half of cup pink quinoa
1 3/four cups Brussels sprouts
1/4 cup cubed carrots
1/four cup peeled and cubed parsnips
half of red onion, chopped
2 teaspoons olive oil, divided
1 (15 ounce) can chickpeas, tired and patted dry
1 teaspoon ground turmeric
Dressing:
1/four cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
five tablespoons hot water
1 avocado, mashed

Instructions :

Prep : 20M	Cook : 2M	Ready in : 40M

Preheat oven to four hundred ranges F (2 hundred tiers C).
Place vegetable broth and quinoa in a saucepan; convey to a boil. Simmer till quinoa is tender, approximately 15 mins.
Place Brussels sprouts, carrots, parsnips, and crimson onion on a baking sheet; drizzle with 1 teaspoon olive oil.
Bake inside the preheated oven till softened, approximately 10 minutes.
Mix chickpeas with turmeric in a bowl. Heat last 1 teaspoon olive oil in a skillet over medium warmth. Cook and stir chickpeas until browned, about eight mins.
Mix tahini, lemon juice, and maple syrup in a bowl till nicely combined. Add hot water, 1 tablespoon at a time, till dressing is thin and clean.
Divide quinoa, roasted greens, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over every bowl.

Notes :

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