Description
A wholesome, nutrient-dense Roasted Chickpea and Veggie Bowl featuring crispy chickpeas, roasted vegetables, and a creamy tahini dressing. This customizable, high-protein, and fiber-rich meal is perfect for meal prep or a quick, healthy lunch or dinner.
Ingredients
Scale
For the Roasted Chickpeas:
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Vegetables:
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl Base:
- 2 cups cooked quinoa, brown rice, or mixed greens
For the Dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 2 tablespoons water (to thin as needed)
- Salt and pepper to taste
Instructions
- Roast the Chickpeas
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a paper towel and transfer them to a baking sheet.
- Toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
- Roast for 20-25 minutes, shaking the pan halfway through, until crispy.
- Roast the Vegetables
- On a separate baking sheet, toss zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, salt, and black pepper.
- Roast in the oven for 20 minutes or until tender and slightly caramelized.
- Prepare the Dressing
- In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth.
- Adjust consistency with more water if needed and season with salt and pepper.
- Assemble the Bowl
- Divide the cooked quinoa, brown rice, or greens among serving bowls.
- Top with roasted chickpeas and vegetables.
- Drizzle with tahini dressing and serve warm or at room temperature.
Notes
- Spicy Kick: Add a pinch of cayenne pepper to the chickpeas or dressing.
- Different Base Options: Use farro, couscous, or cauliflower rice instead of quinoa.
- Extra Toppings: Add avocado slices, feta cheese, or toasted nuts.
- Protein Boost: Include grilled tofu, tempeh, or a boiled egg.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Keywords: Roasted chickpea bowl Vegan meal prep High-protein vegan bowl Healthy roasted vegetables Tahini dressing recipe