Roasted Chickpea Buddha Bowls with Tahini Dressing

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins print Serves 2     adjust servings

Ingredients

• 1 cup cooked quinoa

Roasted Chickpeas & Veggies

• 1 cup chickpeas (leftovers from a can may be frozen)
• 1 large carrot, peeled & chopped
• 1/2 red onion, chopped into 1 inch pieces
• 2 cups brussels, outer leaves removed and cut in half
• 1 tablespoon olive oil
• salt & pepper
• —>roast 425 15 min

Tahini Dressing

• 1 tablespoon tahini
• 1 tablespoon water
• 1 teaspoon maple syrup
• 1 teaspoon lemon juice
• salt

Instructions

1. Prepare quinoa according to package directions.
2. Heat oven to 425°F.
3. In a large bowl, toss the chickpeas, carrot, onion and brussels sprouts with olive oil, salt and pepper.
4. Arrange on a baking sheet and bake for 15 minutes.
5. While veggies and chickpeas are roasting, shake together all tahini dressing ingredients.

Prepare Buddha bowls:

1. Divide the quinoa, roasted veggies and chickpeas between 2 two cup storage containers. Drizzle with tahini dressing (or portion out and dress just before serving).

Storage:

1. May be stored in the fridge for up to 4 days.

To serve:

1. Enjoy cold or heated slightly.

by simplerecipepro