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.

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

View the full recipe at MyNutriCounter →