Brussels Sprouts + Roasted Chickpeas Fall Buddha Bowl
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
 
Ingredients
Quinoa
  • 1 cup quinoa
  • 1 cup water
  • 1 cup low-sodium vegetable stock
Seasoned Brussels sprouts
  • 1 tbsp coconut oil
  • 2 cups trimmed Brussels sprouts
  • Cinnamon, 1 tbsp
  • Nutmeg, 1 tbsp
  • Cumin, 1 tbsp
  • Salt, 1 tbsp
  • Pepper, 1 tbsp
Roasted Chickpeas
  • 1 tbsp coconut oil
  • 1 can chickpeas, drained, rinsed + dried
  • ½ tsp black pepper
  • ¼ tsp sea salt
Tahini Dressing
  • ½ cup tahini
  • ¼ cup room temperature water
  • ½ tsp red pepper flakes
  • ¼ tsp garlic powder
  • Sprinkle of salt
  • Dash of pepper
Instructions
Quinoa
  1. Place the quinoa in a fine-mesh sieve and rinse thoroughly with water. Pour the rinsed quinoa into a saucepan. Add the water and stock and bring to a boil.
  2. Once it's boiling, reduce the heat to medium-low and keep an eye on it, stirring occasionally. Once the liquid is all absorbed, remove from heat and fluff with a fork. Set aside.
Seasoned Brussels Sprouts
  1. In a skillet over medium heat, add the coconut oil and wait until fully melted.
  2. Place the sprouts cut side down, do not overcrowd the skillet so that the sprouts can brown.
  3. Let the sprouts saute until evenly browned, about 5-7 minutes, moving occasionally with a spatula.
  4. Once the sprouts are tender (Test by piercing with a knife), remove from the heat and add the seasonings to the skillet. Toss to evenly coat.
Roasted Chickpeas
  1. In a skillet over medium heat, place 1 tbsp of coconut oil. Once melted, add the chickpeas and toss to evenly coat with oil. Keep on heat, moving with a spatula every few minutes until toasted. Add in the salt and pepper and give a toss.
Tahini Dressing
  1. In a small bowl, add all ingredients and whisk together until combined. Drizzle over assembled bowl and save the rest for later.
Recipe by Lauren Anne at https://bylaurenanne.com/brussels-sprouts-roasted-chickpeas-fall-buddha-bowl/