A Roasted Veggie Chickpea Bowl is a colorful and nutritious meal that combines roasted vegetables, crispy chickpeas, and a creamy tahini dressing. It’s a balanced dish that’s easy to prepare, making it the perfect choice for a quick and satisfying lunch or dinner. With its hearty base of quinoa or rice and vibrant veggies, this bowl is an all-around winner for anyone looking for a tasty, wholesome meal.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 medium zucchini, chopped
1 bell pepper, chopped
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 small red onion, chopped
1/2 teaspoon dried oregano
1 tablespoon olive oil
1/4 teaspoon chili flakes (optional)
1/2 cup quinoa or rice, cooked
For the Dressing:
3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon maple syrup
Water to thin
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 400°F (200°C).
In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet.
In a separate bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, dried oregano, chili flakes (optional), salt, and pepper. Spread the veggies on another baking sheet.
Roast both the chickpeas and vegetables in the oven for 20-25 minutes. Stir the chickpeas halfway through for even crisping. Once they’re done, the chickpeas should be crispy, and the veggies should be tender with a slight caramelization.
While the chickpeas and vegetables are roasting, prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl. Add water gradually to achieve a smooth, pourable consistency.
Once everything is roasted, assemble your bowls. Start with a base of cooked quinoa or rice, then top with the roasted veggies and chickpeas. Drizzle the tahini dressing over the top and serve immediately.
Servings and Timing
Servings: 2 servings
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
Grains: Instead of quinoa, I sometimes like to use brown rice, couscous, or even farro for a different texture and flavor.
Veggies: Feel free to mix up the vegetables based on what you have available. Sweet potatoes, broccoli, or even spinach would be great in this bowl!
Protein: If you prefer more protein, you could add some grilled tofu or tempeh to the mix.
Spice: If you like it spicy, add more chili flakes or a dash of hot sauce to the dressing.
Storage/Reheating
To store the Roasted Veggie Chickpea Bowls, I recommend keeping the components separate (chickpeas, veggies, and quinoa/rice) and storing them in airtight containers in the fridge. The roasted chickpeas may lose their crispiness in the fridge, so it’s best to store them separately. They should keep for about 3-4 days. When you’re ready to eat, simply reheat the quinoa and veggies, and enjoy with the dressing. To crisp up the chickpeas again, you can pop them in the oven for a few minutes.
FAQs
Can I make this recipe ahead of time?
Yes! This is actually a great recipe for meal prep. You can roast the chickpeas and veggies ahead of time, and store everything separately. Just reheat and drizzle with the dressing when you’re ready to eat.
Can I use a different dressing?
Absolutely! If tahini isn’t your thing, you could use a simple vinaigrette or a cashew cream dressing instead. It’ll give the bowl a slightly different flavor, but it’ll still be delicious.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free if you use quinoa or rice as the base, which I always do. Just be sure to double-check the ingredients in any condiments (like maple syrup or tahini) to ensure they’re gluten-free as well.
How can I make the chickpeas crunchier?
To make the chickpeas extra crispy, try patting them dry before tossing them in oil and spices. The drier they are before roasting, the crunchier they’ll become. I also like to roast them a little longer, but keep an eye on them to prevent burning.
Can I add more protein to this bowl?
Definitely! If you’re looking to add more protein, you could toss in some roasted or grilled tofu, tempeh, or even a boiled egg (if you’re not following a vegan diet). These additions will make the bowl even more filling.
Conclusion
The Roasted Veggie Chickpea Bowl is a delicious and satisfying dish that’s full of vibrant flavors, textures, and nutrients. It’s a perfect meal for anyone seeking a hearty plant-based option that’s quick to prepare and completely customizable. Whether you’re following a vegan diet or simply looking for a healthier meal, this bowl has you covered. With its crispy chickpeas, roasted veggies, and creamy tahini dressing, it’s a meal that I know I’ll be making over and over again!
Recipe:
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Roasted Veggie Chickpea Bowls
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Vegan
Description
A colorful and nutritious meal featuring roasted vegetables, crispy chickpeas, and creamy tahini dressing. Perfect for a quick and satisfying lunch or dinner, this dish is both vegan and packed with plant-based protein, fiber, and nutrients.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
1 medium zucchini, chopped
1 bell pepper, chopped
1 cup cherry tomatoes, halved
1 small red onion, chopped
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon chili flakes (optional)
1/2 cup quinoa or rice, cooked
For the Dressing:
3 tablespoons tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup
Salt and pepper to taste
Water to thin
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them out in a single layer on a baking sheet.
- In a separate bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, dried oregano, chili flakes (optional), salt, and pepper. Spread the veggies on another baking sheet.
- Roast both the chickpeas and vegetables in the oven for 20-25 minutes. Stir the chickpeas halfway through for even crisping. Once done, the chickpeas should be crispy, and the veggies should be tender with slight caramelization.
- While the chickpeas and vegetables are roasting, prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl. Add water gradually to achieve a smooth, pourable consistency.
- Once everything is roasted, assemble your bowls. Start with a base of cooked quinoa or rice, then top with the roasted veggies and chickpeas. Drizzle the tahini dressing over the top and serve immediately.
Notes
This recipe is highly customizable. Feel free to swap in different veggies or grains based on what you have available.
To make the chickpeas extra crispy, make sure to pat them dry before roasting.
If you don’t like tahini, you can use a simple vinaigrette or cashew cream dressing instead.
This dish is great for meal prep; store the components separately and reheat when ready to serve.
For extra protein, consider adding tofu or tempeh to the bowl.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
