Chickpea Buddha Bowl

READY IN: 25mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat the oven to 200C/390°F.
  • Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
  • Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 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 teaspoons of olive oil. Fry over a medium heat for 8 minutes.
  • Peel the avocado then mash with a potato masher or food processor.
  • Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
  • Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
Advertisement