Chickpea Buddha Bowl
By: Nikki Brown
Published: Friday, September 22, 2017 - 3:41pm

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

Preparation

1 Preheat the oven to 200C/390F. 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 tsp. 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.

About

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.