Chickpea Buddha Bowl
This delicious vegan dish is perfect for when you don’t have much time. It can be ready in under 30 minutes and is a great way of using up veggies. For this dish we’ve used a mix of carrots, onion, parsnips and brussel sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach or kale.
Yield
3 servingsPrep
10 minCook
15 minReady
25 minIngredients
85g/3oz red quinoa
235ml/8fl oz vegetable broth
1/2 red onion
1 avocado
40g/1.5oz carrots, cubed
40g/1.5oz parsnips, cubed
1 tsp. turmeric
1 x 425g/15oz can chickpeas
150g/5.5oz brussel sprouts
2 tsp. olive oil
For the dressing:
1/4 cup/2oz tahini
1 tbsp. maple syrup
2 tbsp. lemon juice
5 tbsp. hot water
Ingredients
85g/3oz red quinoa
235ml/8fl oz vegetable broth
1/2 red onion
1 avocado
40g/1.5oz carrots, cubed
40g/1.5oz parsnips, cubed
1 tsp. turmeric
1 x 425g/15oz can chickpeas
150g/5.5oz brussel sprouts
2 tsp. olive oil
For the dressing:
1/4 cup/2oz tahini
1 tbsp. maple syrup
2 tbsp. lemon juice
5 tbsp. hot water
Directions
Preheat the oven to 200C/390F.
Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
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.
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 tsp. of olive oil. Fry over a medium heat for 8 minutes.
Peel the avocado then mash with a potato masher or food processor.
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.
Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
