Buddha Bowl Recipe
This Buddha bowl recipe is full of healthy plant-based ingredients and works great for meal prep! Customize it using your favorite veggies and don't forget to drizzle with the delicious tahini sauce.
Chickpea Buddha Bowls
- ¾ cup uncooked quinoa
- 2 large carrots (peeled & chopped)
- 1 red onion (chopped into 1 inch pieces)
- 2 cups brussels sprouts ( outer leaves removed and cut in half)
- 2 tablespoons olive oil
- salt & pepper
- 19 oz can of chickpeas (drained; 15 or 19 oz can)
- 2 tablespoons tahini
- 2 tablespoons water
- 2 teaspoons maple syrup
- 2 teaspoons lemon juice
Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.
Heat oven to 425°F. Line a baking sheet with parchment and set aside.
Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.
Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
While veggies are baking, shake together all tahini dressing ingredients.
Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).
Serving: 1bowl | Calories: 496kcal | Carbohydrates: 70g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 47mg | Potassium: 914mg | Fiber: 15g | Sugar: 12g | Vitamin A: 5465IU | Vitamin C: 44.3mg | Calcium: 130mg | Iron: 6.4mg