Chickpea Buddha Bowl

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 400 degrees F (200 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until softened, about 10 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.'}

📊 Nutrition Facts

Per serving (2 servings total)