CHICKPEA BUDDHA BOWL
This delicious vegan dish is perfect for when you don't have much time. It can be ready in under 30 minutes and is a great way of using up veggies. For this dish we've used a mix of carrots, onion, parsnips and brussel sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach or kale.
Provided by hello
Categories Vegan
Time 25m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 583.5, Fat 26.2, SaturatedFat 3.6, Sodium 468.2, Carbohydrate 75.8, Fiber 17.4, Sugar 7.7, Protein 17.8
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