Author Notes
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.
The recipe can be found here - http://www.mynutricounter.com/recipe-chickpea-buddha-bowl/ —Nikki Brown
Ingredients
-
85 grams
red quinoa
-
235 milliliters
vegetable broth
-
1/2 piece
red onion
-
40 grams
carrots, cubed
-
425 grams
can chickpeas
-
150 grams
brussel sprouts
-
2 teaspoons
olive oil
-
1 piece
avocado
-
40 grams
parsnips, cubed
-
1 teaspoon
turmeric
- For the dressing:
-
1/4 cup
tahini
-
1 tablespoon
maple syrup
-
2 tablespoons
lemon juice
-
5 tablespoons
hot water
Directions
-
Preheat the oven to 200C/390F.
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Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
-
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.
-
Peel the avocado then mash with a potato masher or food processor.
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Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
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