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
Serves: 2-3
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.
- 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.
- Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
Photo by MyNutriCounter