Roasted Chickpea and Veggie Quinoa Bowl
This wholesome bowl combines crispy roasted chickpeas, caramelized seasonal vegetables, fluffy quinoa, and a bright lemon-tahini dressing. It’s a complete plant-based meal that’s satisfying enough for dinner and perfect for meal prep.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Servings:4
Ingredients
For the roasted chickpeas & veggies:
1 can (400g) chickpeas, drained, rinsed, and patted dry
1 zucchini, chopped into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup broccoli florets
1 small red onion, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt & black pepper, to taste
For the quinoa:
1 cup quinoa (uncooked, ~3 cups cooked)
2 cups water or vegetable broth
Pinch of salt
For the lemon-tahini dressing:
¼ cup tahini
2 tbsp olive oil
2–3 tbsp fresh lemon juice
1 garlic clove, minced
2–3 tbsp warm water
Salt & pepper, to taste
Optional toppings:
Fresh parsley or cilantro, chopped
¼ cup crumbled feta
Toasted seeds or nuts (pumpkin seeds, almonds, or pine nuts)
Instructions
Cook the quinoa:
Rinse quinoa under cold water.
In a saucepan, bring 2 cups water/broth and salt to a boil.
Add quinoa, reduce heat, cover, and simmer 15 minutes until fluffy.
Roast chickpeas & veggies:
Preheat oven to 200°C (400°F).
On a baking sheet, toss chickpeas, zucchini, peppers, broccoli, and onion with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread evenly and roast 20–25 minutes, stirring halfway, until golden and slightly crispy.
Make the dressing:
Whisk tahini, olive oil, lemon juice, garlic, salt, and pepper.
Add warm water gradually until smooth and pourable.
Assemble bowls:
Divide quinoa among bowls.
Top with roasted chickpeas and veggies.
Drizzle with lemon-tahini dressing.
Garnish with parsley, feta, or seeds if desired.
Notes & Tips
Pat chickpeas very dry before roasting for extra crispiness.
You can swap in seasonal veggies like carrots, sweet potatoes, or eggplant.
Great for meal prep: store quinoa, roasted veggies, and chickpeas separately, then assemble with dressing before eating.
Frequently Asked Questions
Q: Can I use canned lentils instead of chickpeas?
Yes – roasted lentils work too, but chickpeas hold up better for crunch.
Q: How long does it keep?
Keeps 3–4 days in the fridge. Store dressing separately to avoid soggy bowls.
Nutritional Information
Calories: ~440 kcal
Protein: 16g
Carbs: 56g
Fat: 17g
Fiber: 12g