Roasted Chickpeas and Veggie Bowl
Discover the comforting flavors of our Roasted Chickpeas and Veggie Bowl, a nutritious and vibrant meal that’s perfect for any occasion! This dish is a delightful medley of crispy roasted chickpeas and seasonal vegetables, all served over fluffy quinoa and drizzled with a creamy tahini dressing. It offers a satisfying combination of textures and tastes, making it an ideal choice for busy weeknights or meal prep. Packed with plant-based protein and fiber, this bowl is not only hearty but also immensely customizable to suit your preferences. Whether you enjoy it as is or personalize it with your favorite add-ins, this recipe is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
- 1 (15-ounce) can chickpeas
- 1 large head broccoli
- 1 red bell pepper
- 1 large red onion
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 cup uncooked quinoa
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse and dry chickpeas thoroughly; spread on the baking sheet.
- Chop broccoli, bell pepper, and onion; toss with olive oil and spices.
- Combine veggies and chickpeas on the baking sheet; roast for 25–35 minutes until golden.
- Cook quinoa according to package instructions using vegetable broth.
- Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt; thin with water to desired consistency.
- Assemble bowls by layering quinoa first, topped with roasted veggies and chickpeas, then drizzle with tahini dressing.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 490
- Sugar: 5g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Find it online: https://cookingwitheliana.com/roasted-chickpeas-and-veggie-bowl/