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

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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