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.
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serves
2
prep time
10 Min
cook time
15 Min
method
Convection Oven
Ingredients For chickpea buddha bowl
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85 gred quinoa
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235 mlvegetable broth
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1/2red onion
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1avocado
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40 gcarrots, cubed
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40 gparsnips, cubed
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1 tspturmeric
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425 gcan chickpeas
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150 gbrussel sprouts
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2 tspolive oil
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1/4 ctahini
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1 Tbspmaple syrup
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2 Tbsplemon juice
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5 Tbsphot water
How To Make chickpea buddha bowl
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1Preheat the oven to 200C/390F.
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2Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
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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.
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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.
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5Peel the avocado then mash with a potato masher or food processor.
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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.
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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!
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