Chickpea Buddha Bowl - cooking recipe

Ingredients

85 g quinoa, red
235 ml vegetable broth
1/2 red onion
1 avocado
40 g carrots, cubed
40 g parsnips, cubed
1 teaspoon turmeric
1 (425 g) can chickpeas
150 g Brussels sprouts
2 teaspoons olive oil
1/4 cup tahini
1 tablespoon maple syrup
2 tablespoons lemon juice
5 tablespoons hot water

Preparation

Preheat the oven to 200C/390°F.
Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes.
Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes.
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 teaspoons of olive oil. Fry over a medium heat for 8 minutes.
Peel the avocado then mash with a potato masher or food processor.
Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce.
Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.