- 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
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
- Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
- Bake in the preheated oven until softened, about 10 minutes.
- 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.
- 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.
- Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.
05/22/2018
recipepes.com
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