Real Recipes From Real Home Cooks ®

chickpea buddha bowl

a recipe by
Shy Strawberry

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.

serves 2
prep time 10 Min
cook time 15 Min
method Convection Oven

Ingredients For chickpea buddha bowl

  • 85 g
    red quinoa
  • 235 ml
    vegetable broth
  • 1/2
    red onion
  • 1
  • 40 g
    carrots, cubed
  • 40 g
    parsnips, cubed
  • 1 tsp
  • 425 g
    can chickpeas
  • 150 g
    brussel sprouts
  • 2 tsp
    olive oil
  • 1/4 c
  • 1 Tbsp
    maple syrup
  • 2 Tbsp
    lemon juice
  • 5 Tbsp
    hot water

How To Make chickpea buddha bowl

  • 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 (tahini, maple syrup, lemon juice) 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.

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