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Roasted Chickpeas and Veggie Bowl Recipe

Roasted Chickpeas and Veggie Bowl Recipe
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★★★★★

5.1 from 24 reviews

A vibrant and satisfying Roasted Chickpeas and Veggie Bowl featuring crispy roasted chickpeas and vegetables atop a fluffy quinoa base, topped with a creamy tahini dressing. This wholesome, nutrient-dense recipe is perfect for a nutritious lunch or dinner packed with flavor, texture, and protein.

Ingredients

Scale

Roasted Chickpeas and Vegetables

  • 1 (15-ounce) can chickpeas, rinsed, drained, and patted very dry
  • 1 large head 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 extra-virgin 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)

Quinoa Base

  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups water or vegetable broth

Creamy Tahini Dressing

  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2–3 tablespoons maple syrup or honey
  • 1–2 cloves garlic, minced or grated
  • 1/2 teaspoon salt
  • 4–6 tablespoons lukewarm water

Instructions

  1. Preheat Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and ease cleanup. If roasting a large quantity, use two baking sheets to avoid overcrowding.
  2. Prepare the Chickpeas: After rinsing and draining the chickpeas, spread them on a clean kitchen towel or paper towels and pat very dry, removing as much moisture as possible for crispiness. Discard any loose skins.
  3. Season the Vegetables and Chickpeas: In a large bowl, combine broccoli florets, red bell pepper pieces, and red onion wedges. Add the dried chickpeas, then drizzle with olive oil. In a small bowl, whisk smoked paprika, garlic powder, cumin, dried oregano, salt, and black pepper. Sprinkle the spice mix over the veggies and chickpeas, then toss thoroughly until each piece is evenly coated.
  4. Roast to Perfection: Spread the seasoned chickpeas and vegetables in a single layer on the prepared baking sheets, ensuring no overcrowding. Roast in the preheated oven for 25-35 minutes, tossing halfway through. Vegetables should be tender with lightly charred edges, and chickpeas should be golden and crispy.
  5. Cook the Quinoa: While roasting, rinse the quinoa well under cold water. In a saucepan, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat, then reduce to low and cover. Simmer for about 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
  6. Prepare the Creamy Tahini Dressing: In a bowl or jar, combine tahini, fresh lemon juice, maple syrup or honey, minced garlic, and salt. Whisk or shake vigorously; the mixture will thicken initially. Gradually add lukewarm water one tablespoon at a time, whisking until smooth and pourable like heavy cream. Adjust seasoning as needed.
  7. Assemble the Bowls: Divide the fluffed quinoa evenly into four bowls. Top with roasted vegetables and crispy chickpeas. Drizzle generously with creamy tahini dressing. Optionally garnish with fresh parsley, cilantro, sesame seeds, or feta cheese if not dairy-free. Serve warm immediately.

Notes

  • Ensure chickpeas are thoroughly dried before roasting to achieve maximum crispiness.
  • Do not overcrowd the baking sheets to prevent steaming and ensure browning.
  • You can substitute quinoa with other grains like brown rice or couscous if preferred.
  • Use maple syrup instead of honey to keep the recipe fully vegan.
  • Leftovers can be refrigerated for up to 3 days; reheat vegetables in the oven for best texture.
  • Garnishes such as fresh herbs or seeds add extra flavor and texture.

Nutrition

Keywords: roasted chickpeas, veggie bowl, vegan bowl, quinoa bowl, tahini dressing, healthy recipe, roasted vegetables, plant-based protein

Find it online: https://yumwithmia.com/roasted-chickpeas-and-veggie-bowl-recipe/