Chickpea Buddha Bowl

Name: Chickpea Buddha Bowl
Total time: 40
Yield: 2
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

Recipe by MyNutriCounter from allrecipes.com

Dinner 40 Mins.

Ingredients

2 servings

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1 cup vegetable broth
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½ cup red quinoa
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1 ¾ cups Brussels sprouts
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¼ cup cubed carrots
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¼ cup peeled and cubed parsnips
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½ red onion, chopped
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2 teaspoons olive oil, divided

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1 (15 ounce) can chickpeas, drained and patted dry
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1 teaspoon ground turmeric
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¼ cup tahini
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2 tablespoons lemon juice
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1 tablespoon maple syrup
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5 tablespoons hot water
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1 avocado, mashed

Instructions

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.