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Chickpea Buddha Bowl

Rated as 5 out of 5 Stars
3 made it  |  0 reviews   |  1 photos

"This delicious vegan dish is perfect for when you don't have much time. For this dish, we've used a mix of carrots, onions, parsnips and Brussels sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach, or kale."
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40 m servings 815
Original recipe yields 2 servings


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
  3. Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
  4. Bake in the preheated oven until softened, about 10 minutes.
  5. 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.
  6. 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.
  7. Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

Nutrition Facts

Per Serving: 815 calories; 40.4 99.1 23.9 0 728 Full nutrition

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