Easiest Way to Make Buddha Bowl Vegan Recipes

Chickpea Buddha Bowl

Most are vegetarian or vegan, but some contain meat.

Recipe Summary 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.

Ingredients | Buddha Bowl Vegan Recipes

1 cup vegetable broth

½ cup red quinoa

1 ¾ cups Brussels sprouts

¼ cup cubed carrots

¼ cup peeled and cubed parsnips

½ red onion, chopped

2 teaspoons olive oil, divided

1 (15 ounce) can chickpeas, drained and patted dry

1 teaspoon ground turmeric

¼ cup tahini

2 tablespoons lemon juice

1 tablespoon maple syrup

5 tablespoons hot water

1 avocado, mashed

Directions

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.

Info | Buddha Bowl Vegan Recipes

prep: 20 mins cook: 20 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Chickpea Buddha Bowl

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