Chickpea Buddha Bowl

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.


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10 Min
15 Min
Convection Oven


  • 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.

Printable Recipe Card

About Chickpea Buddha Bowl

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: English

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