Buddha Bowl Recipe

Quinoa Seeds

135

Carrot × 2

Red Onion

Brussel Sprouts

76

Olive Oil

14

Chickpeas

540

Tahini

14

Maple Syrup

4

Lemon juiced

4

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15 min

Nutritional info

kcal

315.3

protein

15.2 g

carbs

55.5 g

fats

4.7 g

fiber

13.8 g

Categories: , , ,

Ingredients

135g Quinoa Seeds
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2 Carrot
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1 Red Onion
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76g Brussel Sprouts
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1 tbsp Olive Oil
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540g Chickpeas
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14g Tahini
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4g Maple Syrup
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19/24 tsp Lemon juiced
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Cooking instructions

Step 1

Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.

Step 2

Heat oven to 425°F. Line a baking sheet with parchment and set aside.

Step 3

Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper. 

Step 4

Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.

Step 5

While veggies are baking, shake together all tahini dressing ingredients. 

Step 6

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).

Step 7

Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.

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