Vegan Buddha Bowl
40 minutes
This filling vegan salad is made with a mix of roasted vegetables, chickpeas and avocado on a bed of quinoa.
MyNutriCounter
6 people 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
- Preheat oven to 200 degrees C.
- Place vegetable stock and quinoa in a saucepan; bring to the boil. Simmer until quinoa is tender, about 15 minutes.
- Place Brussels sprouts, carrots, parsnips and red onion on a baking tray; drizzle with 1 teaspoon olive oil.
- Roast in the preheated oven until softened, about 10 minutes.
- 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.
- 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.
