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
2 serving(s)
prep time
10 Min
cook time
15 Min
method
Convection Oven
Ingredients For chickpea buddha bowl
-
85 gred quinoa
-
235 mlvegetable broth
-
1/2red onion
-
1avocado
-
40 gcarrots, cubed
-
40 gparsnips, cubed
-
1 tspturmeric
-
425 gcan chickpeas
-
150 gbrussel sprouts
-
2 tspolive oil
-
1/4 ctahini
-
1 Tbspmaple syrup
-
2 Tbsplemon juice
-
5 Tbsphot water
How To Make chickpea buddha bowl
-
1Preheat the oven to 200C/390F.
-
2Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
-
3Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
-
4Drain 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.
-
5Peel the avocado then mash with a potato masher or food processor.
-
6Mix 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.
-
7Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT