Description
These Roasted Veggie Chickpea Bowls are a vibrant, nutrient-packed meal featuring oven-roasted sweet potatoes, bell peppers, zucchini, onions, broccoli, and spiced chickpeas served over hearty brown rice or quinoa and finished with a creamy tahini dressing. Perfect for a wholesome lunch or dinner, this plant-based bowl is easy to customize and bursting with flavor.
Ingredients
Scale
For the Roasted Veggies & Chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 small red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
To Serve
- 2 cups cooked brown rice or quinoa
- 2 tablespoons fresh parsley, chopped (optional)
Tahini Dressing
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 2–3 tablespoons warm water (to thin)
- Pinch of salt
Instructions
- Prep the Oven and Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss the sweet potato, red bell pepper, zucchini, onion, and broccoli with 1 tablespoon olive oil plus salt and pepper. Spread the vegetables out into a single layer for even roasting.
- Start Roasting Vegetables: Place the baking sheet in the oven and roast the veggies for 20 minutes, allowing them to begin softening and caramelizing.
- Season and Add Chickpeas: Meanwhile, in a bowl, combine the drained chickpeas with remaining 1 tablespoon olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat the chickpeas thoroughly.
- Continue Roasting: After the vegetables have roasted for 20 minutes, remove the pan from the oven. Evenly scatter the seasoned chickpeas over the veggies, toss everything together gently, then return the pan to the oven. Roast for an additional 15–20 minutes, until the vegetables are tender and the chickpeas are golden and crisp.
- Make Tahini Dressing: While roasting, stir or whisk together tahini, lemon juice, maple syrup or honey, salt, and 2–3 tablespoons of warm water in a small bowl. Adjust water as needed to reach a smooth, pourable consistency.
- Assemble Bowls: Divide the cooked brown rice or quinoa between four serving bowls. Top each bowl with a generous portion of the roasted veggies and chickpeas.
- Finish and Serve: Drizzle each bowl with the tahini dressing and sprinkle with fresh parsley if desired. Serve warm and enjoy!
Notes
- Switch up the veggies based on what’s seasonal or on hand, such as carrots, cauliflower, or Brussels sprouts.
- For extra protein, add a sprinkle of toasted slivered almonds or pumpkin seeds on top.
- The tahini dressing can be made ahead and refrigerated for up to 5 days.
- For meal prep, keep components separate and assemble before serving for optimal texture.
- This bowl is naturally vegan and gluten-free if using gluten-free grains.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 420
- Sugar: 8g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 13g
- Cholesterol: 0mg