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When you’re pressed for time, try this delectable vegan recipe. You may also try cauliflower, olives, tomatoes, sweet potato, spinach, or kale. We utilized a combination of carrots, onions, parsnips, and Brussels sprouts with chickpeas and quinoa for this recipe.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2
Yield: 2 servings
Ingredients
- 1 cup vegetable broth
- ½ cup red quinoa
- 1 ¾ cups Brussels sprouts
- ¼ cup cubed carrots
- ¼ cup peeled and cubed parsnips
- ½ red onion, chopped
- 2 teaspoons olive oil, divided
- 1 (15 ounce) can chickpeas, drained and patted dry
- 1 teaspoon ground turmeric
Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 5 tablespoons hot water
- 1 avocado, mashed
Directions
Step – 01
- Preheat oven to 400 degrees F (200 degrees C).
Step – 02
- Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
Step – 03
- Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
Step – 04
- Bake in the preheated oven until softened, about 10 minutes.
Step – 05
- Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
Step – 06
- 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.
Step – 07
- Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.
Nutrition Facts (per serving)
Calories | 815 |
Fat | 40g |
Carbs | 99g |
Protein | 24g |
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