Chickpea Buddha Bowl

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.

3. 3

   Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.

4. 4

   Bake in the preheated oven until softened, about 10 minutes.

5. 5

   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.

6. 6

   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.

7. 7

   Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

* Per serving · 4 servings · Values may vary.