Vegan Buddha Bowl

    This filling vegan salad is made with a mix of roasted vegetables, chickpeas and avocado on a bed of quinoa.


    1 person made this

    Ingredients
    Serves: 2 

    • 1 cup (250ml) vegetable stock
    • 85g red quinoa
    • 160g Brussels sprouts
    • 40g cubed carrots
    • 40g peeled and cubed parsnips
    • 1/2 red onion, chopped
    • 2 teaspoons olive oil, divided
    • 1 (400g) tin chickpeas, drained
    • 1 teaspoon ground turmeric
    • Dressing
    • 4 tablespooons tahini
    • 2 tablespoons lemon juice
    • 1 tablespoon maple syrup
    • 5 tablespoons hot water
    • 1 avocado, mashed

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. Place vegetable stock and quinoa in a saucepan; bring to the boil. Simmer until quinoa is tender, about 15 minutes.
    3. Place Brussels sprouts, carrots, parsnips and red onion on a baking tray; drizzle with 1 teaspoon olive oil.
    4. Roast in the preheated oven until softened, about 10 minutes.
    5. Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a pan over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
    6. 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.
    7. Divide quinoa, roasted vegetables, chickpeas and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

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