Description
Roasted Chickpeas and Veggie Bowl is a vibrant, nutritious meal that perfectly combines crispy chickpeas with colorful roasted vegetables and fluffy quinoa. This dish is not just a feast for the eyes, but also a powerhouse of flavors and textures that will satisfy your cravings while keeping your meals wholesome. Ideal for busy weeknights or meal prep, this bowl can be customized with your favorite seasonal vegetables and topped with a zesty tahini dressing. Each bite is packed with plant-based protein and fiber, making it a fulfilling choice for lunch or dinner.
Ingredients
Scale
- 1 (15-ounce) can of chickpeas (garbanzo beans), rinsed, drained, and patted dry
- 1 large head of broccoli, chopped into bite-sized florets
- 1 red bell pepper, cored, seeded, and chopped into 1-inch pieces
- 1 large red onion, cut into 1-inch wedges
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups water or vegetable broth
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 2–3 tablespoons maple syrup or honey
- 1–2 cloves garlic, minced
- 1/2 teaspoon salt
- 4–6 tablespoons lukewarm water
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse and pat dry chickpeas thoroughly. Toss them in a mixing bowl with chopped broccoli, red bell pepper, red onion, olive oil, smoked paprika, garlic powder, cumin, oregano, salt, and black pepper until well-coated.
- Spread the mixture on the baking sheet in an even layer and roast for 25-35 minutes until golden brown.
- Meanwhile, rinse quinoa under cold water. In a saucepan, combine quinoa with water or vegetable broth; bring to a boil, then reduce heat to low and cover for about 15 minutes until liquid absorbs.
- For the tahini dressing, mix tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and gradually add lukewarm water until smooth.
- Assemble bowls by dividing quinoa among four servings; top with roasted chickpeas and veggies; drizzle with tahini dressing.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 460
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg