Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
2
Ingredients
Dressing:
- ¼cuptahini
- 2tablespoonslemon juice
- 1tablespoonmaple syrup
- 5tablespoonshot water
- 1avocado, mashed
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
Bake in the preheated oven until softened, about 10 minutes.
Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.
Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.
From the Editor
Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
| 815 | Calories |
| 40g | Fat |
| 99g | Carbs |
| 24g | Protein |
