Roasted Veggie and Chickpea Bowl Recipe
This Roasted Veggie and Chickpea Bowl is a nutrient-packed, plant-based meal that’s perfect for lunch or dinner. Roasting brings out the natural sweetness of the vegetables, while the chickpeas add a hearty, protein-rich crunch. Tossed with a flavorful dressing and served over quinoa or greens, this dish is satisfying, healthy, and easy to make.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Roasted Vegetables & Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 medium zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, sliced
2 cups broccoli florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp cumin
½ tsp salt
¼ tsp black pepper
For the Base:
2 cups cooked quinoa (or brown rice)
2 cups fresh spinach or mixed greens
For the Dressing:
¼ cup tahini
2 tbsp lemon juice
1 tbsp maple syrup or honey
1 tbsp olive oil
1 small garlic clove, minced
2–3 tbsp water (to thin, if needed)
Salt and pepper to taste
Instructions
Step 1: Roast the Vegetables and Chickpeas
Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the chickpeas, zucchini, bell peppers, cherry tomatoes, red onion, and broccoli with olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.
Spread the mixture onto a lined baking sheet in a single layer.
Roast for 25–30 minutes, stirring halfway through, until the veggies are tender and slightly charred.
Step 2: Prepare the Dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, garlic, and water until smooth.
Add salt and pepper to taste. Adjust the consistency by adding more water if needed.
Step 3: Assemble the Bowl
Divide the cooked quinoa (or brown rice) among four bowls.
Top each bowl with fresh spinach or mixed greens.
Add the roasted vegetables and chickpeas.
Drizzle with the tahini dressing.
Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: ~400
Protein: ~14g
Carbohydrates: ~50g
Fat: ~18g
Fiber: ~10g
Sugars: ~8g
(Nutritional values may vary depending on ingredient brands and portion sizes.)
Frequently Asked Questions (FAQ)
1. Can I make this recipe ahead of time?
Yes! You can roast the veggies and chickpeas in advance and store them in an airtight container in the fridge for up to 4 days. Reheat before serving or enjoy cold.
2. What other vegetables can I use?
Feel free to swap in sweet potatoes, carrots, cauliflower, or Brussels sprouts based on your preference.
3. Can I use canned or dried chickpeas?
Canned chickpeas are the easiest option, but if using dried, soak and
cook them beforehand.
4. Is this recipe gluten-free?
Yes! Just ensure any added sauces or seasonings