🥣 Chickpea Nourish Bowls

Plant-based comfort meets Mediterranean goodness—all in under an hour.

Ingredients (makes 2 bowls):

• 1 cup cooked quinoa (about ⅓ cup uncooked)

• 1 cup chickpeas, drained

• 1 large carrot, peeled & chopped

• ½ red onion, chopped into 1” pieces

• 2 cups Brussels sprouts, halved

• 1 tbsp olive oil

• Salt & pepper, to taste

Tahini Dressing:

• 1 tbsp tahini

• 1 tbsp water

• 1 tsp maple syrup

• 1 tsp lemon juice

• Pinch of salt

👩‍🍳 Instructions

1. Cook the quinoa according to package directions. Set aside to cool.

2. Preheat oven to 425°F.

3. In a large bowl, toss chickpeas, carrots, onion, and Brussels sprouts with olive oil, salt, and pepper. Spread onto a baking sheet.

4. Reuse the bowl to toss zucchini, bell pepper, onion, olive oil, and seasonings.

5. Roast tray for 15 minutes, or until veggies are tender.

6. Meanwhile, shake together the tahini dressing ingredients in a jar.

🍽️ To Assemble + Store

Chickpea Buddha Bowls:
Divide quinoa, roasted veggies, and chickpeas into two containers. Drizzle with tahini dressing.
→ Enjoy cold or reheat before serving.

Storage Tip: Keeps fresh in the fridge for up to 4 days.