Chickpea Buddha Bowl Recipe

Name: Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable broth; 1/2 cup red quinoa; 1 3/4 cups Brussels sprouts; 1/4 cup cubed carrots; 1/4 cup peeled and cubed parsnips; 1/2 red onion, chopped; 2 teaspoons olive oil, divided; 1 (15 ounce) can chickpeas, drained and patted dry; 1 teaspoon ground turmeric; Dressing:; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 5 tablespoons hot water; 1 avocado, mashed

Servings: persons

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

1
Preheat oven to 400 degrees F (200 degrees C).
2
Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
3
Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
4
Bake in the preheated oven until softened, about 10 minutes.
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
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
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup vegetable broth, 1/2 cup red quinoa, 1 3/4 cups Brussels sprouts, 1/4 cup cubed carrots, and more.

Yes, Chickpea Buddha Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Buddha Bowl

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