Chickpea Buddha Bowl

• 1 cup vegetable broth
• 1/2 cup red quinoa
• 1 3/4 cups Brussels sprouts
• 1/4 cup cubed carrots
• 1/4 cup peeled and cubed parsnips
• 1/2 red onion, chopped
• 2 teaspoons olive oil, divided
• 1 (15 ounce) can chickpeas, drained and patted dry
• 1 teaspoon ground turmeric
• Dressing:
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 5 tablespoons hot water
• 1 avocado, mashed

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.

vegetable broth, red quinoa, brussels, carrots, parsnips, red onion, olive oil, chickpeas, ground turmeric, dressing, tahini, lemon juice, maple syrup, water, avocado

Taken from www.allrecipes.com/recipe/260503/chickpea-buddha-bowl/ (may not work)