CHICKPEA BUDDHA BOWL
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
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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Bishal Sarki
[email protected]This recipe is a lifesaver! I'm always looking for healthy and easy meals.
Angel Sone
[email protected]I'm going to make this for my next potluck. I know everyone will love it.
Colton Dalton
[email protected]This recipe looks delicious! I can't wait to try it.
Ryan Tuttle
[email protected]What are some other toppings I can add to this bowl?
Alan Bracy
[email protected]Can I make this recipe ahead of time?
Bilal Sahil
[email protected]I'm allergic to chickpeas. Is there a substitute I can use?
salman thind
[email protected]This recipe was way too complicated. I ended up giving up and ordering takeout.
Alalpp Com
[email protected]I had a hard time finding some of the ingredients for this recipe. I ended up substituting some things and it turned out okay.
WRT LLC
[email protected]This recipe was a bit too bland for my taste. I added some extra spices and it was much better.
Eisha Abbas
[email protected]I'm not a vegetarian, but I really enjoyed this chickpea buddha bowl. It was so flavorful and filling.
Aastik Shah
[email protected]This chickpea buddha bowl is a great way to get your daily dose of fruits, vegetables, and protein. It's also really filling and satisfying.
Akerke Tseregbai
[email protected]I love the versatility of this recipe. I've made it with different types of beans and grains, and it's always delicious.
Alfred Jua
[email protected]This recipe is a great way to use up leftover chickpeas. I also added some roasted vegetables and it was a delicious and healthy meal.
KSdanuksha Pushpakumara
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. The chickpea buddha bowl was packed with flavor and nutrients.
Kerri Euber
[email protected]I made this for lunch today and it was so good! I loved the combination of flavors and textures. The chickpeas were crispy and the avocado was creamy. The dressing was also really flavorful.
Ashbar Khan
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Honey Suckle
[email protected]I'm not usually a fan of buddha bowls, but this one was really good. The chickpeas were perfectly cooked and the dressing was flavorful.
Cara Fuselier
[email protected]This chickpea buddha bowl was a hit! The combination of flavors and textures was amazing. I especially loved the crispy chickpeas and the creamy avocado.