Roasted Chickpea & Veggie Bowl
This roasted chickpea and veggie bowl is colorful, nourishing, and packed with bold flavors. Loaded with crispy roasted chickpeas, fresh vegetables, wholesome grains, and a creamy dressing, this healthy plant-based meal is perfect for lunch, dinner, or meal prep.
Equipment
- Baking sheet
- Mixing bowls
- Knife
- Cutting board
- Oven
- Serving bowls
Ingredients
- 1 can chickpeas drained and rinsed
- 1 cup broccoli florets
- 1 red bell pepper chopped
- 1 zucchini sliced
- 1 cup sweet potato cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper to taste
Bowl Base
- 2 cups cooked quinoa or brown rice
- 1 avocado sliced
Dressing
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the chickpeas dry and place them on the baking sheet along with broccoli, bell pepper, zucchini, and sweet potato.
- Drizzle with olive oil and season with paprika, garlic powder, cumin, salt, and black pepper. Toss everything well to coat evenly.
- Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and the chickpeas are crispy.
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy.
- Divide the cooked quinoa or brown rice into serving bowls.
- Top with roasted chickpeas, roasted vegetables, and avocado slices.
- Drizzle the tahini dressing over the bowls before serving.
