CHICKPEA BUDDHA BOWL
This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale.
Provided by MyNutriCounter
Categories Main Dish Recipes Bowls
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
- Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
- Bake in the preheated oven until softened, about 10 minutes.
- Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
- Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
- Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.
Nutrition Facts : Calories 815.1 calories, Carbohydrate 99.1 g, Fat 40.4 g, Fiber 24.1 g, Protein 23.9 g, SaturatedFat 5.6 g, Sodium 728.2 mg, Sugar 13.1 g
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Jude Bashiru
[email protected]Overall, I thought this recipe was pretty good. It's a healthy and flavorful dish that is easy to make.
Bruce Twumasi
[email protected]I'm not sure why this recipe is called a buddha bowl. It doesn't seem to have anything to do with Buddha.
jordie gaming
[email protected]This recipe was a bit bland for my taste. I had to add some extra seasoning to make it more flavorful.
Youssef Ajami
[email protected]I'm not sure what went wrong, but my chickpeas didn't get crispy. Maybe I didn't roast them long enough?
Arslan Mehar
[email protected]This dish is perfect for meal prep. I made a big batch on Sunday and ate it for lunch all week.
Sally Olamipo
[email protected]I'm always looking for new vegetarian recipes and this one definitely fits the bill. It's healthy, delicious, and easy to make.
Hazir Pathan
[email protected]This recipe is a great way to use up leftover vegetables. I had some roasted broccoli and sweet potatoes that I added to my bowl and it was delicious.
MD.Alamgir Hossain Rana
[email protected]I'm not a huge fan of chickpeas, but I loved them in this dish. They were roasted to perfection and had a great flavor.
Souhain Bh
[email protected]The presentation of this dish is beautiful. It's almost too pretty to eat!
Samanthi Vikum
[email protected]This bowl is packed with flavor and nutrition. I feel good about eating something so healthy and delicious.
Swostika Thapa
[email protected]I substituted brown rice for quinoa and it turned out great! This dish is very adaptable to different dietary preferences.
MstylezHKD Dangerzone
[email protected]The roasted chickpeas are the star of this dish. They add a crispy texture and a nutty flavor that pairs perfectly with the other ingredients.
Ajay Vimal
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make this dish without any problems.
Junior Mazibuko
[email protected]This chickpea buddha bowl is a delightful and wholesome meal that exceeded my expectations. The combination of roasted chickpeas, quinoa, and a variety of vegetables creates a satisfying and flavorful dish that is perfect for lunch or dinner.