Chickpea Buddha Bowl

• 85 grams red quinoa
• 235 milliliters vegetable broth
• 1/2 piece red onion
• 40 grams carrots, cubed
• 425 grams can chickpeas
• 150 grams brussel sprouts
• 2 teaspoons olive oil
• 1 piece avocado
• 40 grams parsnips, cubed
• 1 teaspoon turmeric
• For the dressing:
• 1/4 cup tahini
• 1 tablespoon maple syrup
• 2 tablespoons lemon juice
• 5 tablespoons hot water

1. Preheat the oven to 200C/390F.
2. Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
3. 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 tsp. of olive oil. Fry over a medium heat for 8 minutes.
4. Peel the avocado then mash with a potato masher or food processor.
5. Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.

red quinoa, vegetable broth, red onion, carrots, chickpeas, brussel sprouts, olive oil, avocado, parsnips, turmeric, tahini, maple syrup, lemon juice, water

Taken from food52.com/recipes/73325-chickpea-buddha-bowl (may not work)