Chickpea Buddha Bowl

DifficultyIntermediate

Prep Time10 minsCook Time15 minsTotal Time25 mins

 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

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.

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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

Directions

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.

Chickpea Buddha Bowl

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