Roasted Chickpea Power Bowl
This Roasted Chickpea Power Bowl is loaded with crispy spiced chickpeas, roasted veggies, fresh greens, and a creamy tahini-lemon dressing. It’s a perfect plant-based meal, high in fiber and protein, keeping you full and energized while bursting with Mediterranean flavors.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Ingredients
For the Roasted Chickpeas
2 cans (15 oz / 400 g each) chickpeas, drained & rinsed
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
Salt & black pepper, to taste
For the Roasted Veggies
2 medium sweet potatoes, peeled & cubed
1 large zucchini, sliced into half-moons
1 red bell pepper, sliced
2 tbsp olive oil
1 tsp dried oregano
Salt & pepper, to taste
For the Base & Toppings
4 cups baby spinach or mixed greens
1 cup cooked quinoa (or brown rice)
½ small red onion, thinly sliced
¼ cup Kalamata olives, halved
¼ cup feta cheese (optional for non-vegan)
2 tbsp pumpkin seeds or sunflower seeds
For the Lemon-Tahini Dressing
¼ cup tahini
2 tbsp olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1–2 tbsp water
Salt, to taste
Instructions
1. Roast the Chickpeas
Preheat oven to 400°F (200°C) and line a baking sheet.
Pat chickpeas dry with a towel (for maximum crispiness).
Toss with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread evenly on baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crispy.
2. Roast the Veggies
On another baking sheet, toss sweet potatoes, zucchini, and bell pepper with olive oil, oregano, salt, and pepper.
Roast alongside the chickpeas for 25 minutes, flipping halfway, until tender and caramelized.
3. Make the Dressing
In a small bowl, whisk together tahini, olive oil, lemon juice, garlic, and salt.
Add water gradually until smooth and pourable.
4. Assemble the Bowls
Divide spinach and quinoa among 4 bowls.
Top with roasted chickpeas and veggies.
Add olives, onion, seeds, and feta if using.
Drizzle generously with lemon-tahini dressing.
Notes & Tips
Protein Boost: Add grilled chicken, shrimp, or tofu if desired.
Extra Flavor: Sprinkle with za’atar or sumac before serving.
Meal Prep Friendly: Store components separately; assemble when ready to eat.
Crispy Chickpea Tip: Let chickpeas cool slightly before adding dressing to keep them crunchy.
Frequently Asked Questions
Q: Can I use canned sweet corn or carrots instead of zucchini?
A: Absolutely — this bowl is flexible; use your favorite roasted veggies.
Q: How long does it keep?
A: Up to 4 days in the fridge. Store dressing separately.
Q: Can I make it oil-free?
A: Yes — roast chickpeas and veggies with a light spray of water and spices, though they’ll be less crispy.
Nutritional Information
Calories: 460
Protein: 15g
Fat: 21g
Carbs: 56g
Fiber: 12g
Sodium: 470mg