Chickpea Buddha Bowl

Name: Chickpea Buddha Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Israeli, Lebanese, Moroccan
Ingredients: 1 whole Crunchy Chickpeas; 0.25 cup Diced Carrots; 1 tsp Ground Turmeric; 2 tbsp Lemon Juice; 1 tbsp Maple Syrup; 1 whole Mashed Avocado; 2 tsp Olive Oil; 0.25 cup Parsnip; 0.5 cup Red Onion; 0.5 cup Red Quinoa; 1.75 cups Seasoned Brussels Sprouts; 0.25 cup Tahini; 1 cup Vegetable Broth; 5 tbsp Water

Dinner 🍽️Lunch 🥪Salad 🥗 Israeli 🇮🇱Lebanese 🇱🇧Moroccan High-Protein 💪Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Chickpea Buddha Bowl brings together roasted Brussels sprouts, carrots, parsnips, and red onion over fluffy red quinoa, topped with turmeric-kissed chickpeas and creamy avocado. A tangy tahini-lemon-maple dressing ties it all together with nutty, bright notes. It’s a satisfying vegan bowl perfect for a wholesome lunch or light dinner.

Prep20 mins
Cook20 mins
Serves2
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C).
2

In a saucepan, bring vegetable broth and quinoa to a boil. Lower the heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3

On a baking sheet, toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil until evenly coated.
4

Bake in the preheated oven until softened, about 10 minutes.
5

Toss chickpeas with turmeric in a bowl. Heat the remaining 1 teaspoon olive oil in a skillet over medium heat. Add the chickpeas; cook and stir until browned, about 8 minutes.
6

Stir together tahini, lemon juice, and maple syrup in a bowl until well blended; add hot water, 1 tablespoon at a time, until the dressing is thin and smooth.
7

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