Chickpea Buddha Bowl Recipe

Name: Chickpea Buddha Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 85 g quinoa, red; 235 ml vegetable broth; 1/2 red onion; 1 avocado; 40 g carrots, cubed; 40 g parsnips, cubed; 1 teaspoon turmeric; 1 (425 g) can chickpeas; 150 g Brussels sprouts; 2 teaspoons olive oil; 1/4 cup tahini; 1 tablespoon maple syrup; 2 tablespoons lemon juice; 5 tablespoons hot water

Servings: persons

85 g quinoa, red
235 ml vegetable broth
1/2 red onion
1 avocado
40 g carrots, cubed
40 g parsnips, cubed
1 teaspoon turmeric
1 (425 g) can chickpeas
150 g Brussels sprouts
2 teaspoons olive oil
1/4 cup tahini
1 tablespoon maple syrup
2 tablespoons lemon juice
5 tablespoons hot water

1
Preheat the oven to 200C/390°F.
2
Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
3
Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
4
Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 teaspoons of olive oil. Fry over a medium heat for 8 minutes.
5
Peel the avocado then mash with a potato masher or food processor.
6
Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
7
Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.

kcal

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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 14 ingredients. The key ingredients include: 85 g quinoa, red, 235 ml vegetable broth, 1/2 red onion, 1 avocado, 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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