Wholesome Roasted Veggie and Chickpea Bowls

Discover the joy of crafting a vibrant, nutrient-dense dish with these Wholesome Roasted Veggie and Chickpea Bowls. This plant-based creation is not only satisfying but also bursting with flavor and texture. Featuring caramelized roasted vegetables, golden crispy chickpeas, and a luscious tahini drizzle, this dish is ideal for lunch, dinner, or meal prep. It’s a wholesome option that nourishes both body and soul.

Why You’ll Love This Recipe

• Nutrient-Rich Goodness: Packed with fiber, plant-based protein, and antioxidants, this dish supports a balanced diet.
• Simple Preparation: Everything cooks on a single sheet pan, making cleanup a breeze.
• Customizable Options: Feel free to swap in your favorite vegetables or grains to suit your preferences.
• Meal Prep Friendly: Perfect for preparing in advance, these bowls store beautifully for busy weekdays.
• Dietary Flexibility: Naturally vegan and gluten-free, this recipe accommodates a variety of dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chickpeas (canned or cooked)
• Sweet potatoes, peeled and diced into bite-sized pieces
• Broccoli florets, fresh and vibrant
• Red onion, thinly sliced for added sweetness
• Olive oil, the key to achieving caramelized perfection
• Garlic powder, for a hint of savory depth
• Smoked paprika, lending a subtle smoky aroma
• Salt and pepper, to enhance natural flavors

For the creamy tahini dressing:

• Tahini, rich and nutty
• Lemon juice, freshly squeezed for brightness
• Maple syrup, adding a touch of natural sweetness
• Garlic, minced to infuse bold flavor
• Water, used to achieve the perfect consistency

Directions

Start by preheating your oven to 400°F (200°C). Line two baking sheets with parchment paper to ensure easy cleanup.

Next, prepare the chickpeas. Pat them dry thoroughly with a paper towel to remove excess moisture. This step is crucial for achieving crispiness. On one baking sheet, toss the chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread them out in a single layer.

On the second baking sheet, arrange the diced sweet potatoes, broccoli florets, and sliced red onion. Drizzle generously with olive oil and season with salt and pepper. Toss everything together to ensure the vegetables are well-coated.

Place both trays in the oven and roast for 25–30 minutes. Halfway through, flip the vegetables and shake the chickpeas to promote even cooking and crispiness.

While the veggies and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth and pourable. Adjust the water as needed to achieve your desired consistency.

Once everything is ready, assemble the bowls. Begin with a base of your choice—quinoa, farro, or brown rice work wonderfully. Top with the roasted vegetables, crispy chickpeas, and a generous drizzle of the tahini dressing. Serve immediately and enjoy the explosion of flavors.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Grain Base: For a heartier meal, add cooked quinoa, farro, or brown rice as a base.
• Different Vegetables: Experiment with cauliflower, Brussels sprouts, or carrots for variety.
• Spicy Twist: Add cayenne or chili flakes to the chickpeas before roasting for an extra kick.
• Creamy Avocado: Top your bowls with sliced avocado for added richness and healthy fats.
• Alternative Dressing: Swap the tahini sauce for a zesty lemon-herb vinaigrette if you prefer something lighter.

Storage and Reheating

• Refrigerator: Store the components separately in airtight containers for up to four days to maintain freshness.
• Reheating: To reheat, place the vegetables and chickpeas in the oven at 350°F (175°C) until warmed through and slightly crispy again. Alternatively, use a skillet for quick reheating.
• Dressing: Keep the tahini dressing refrigerated for up to one week. Stir well before using, as separation is natural.

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FAQs

Can I use canned chickpeas?
Absolutely! Just rinse, drain, and pat them dry thoroughly before roasting.

How do I make chickpeas extra crispy?
Ensure they’re completely dry, roast them at high heat, and avoid overcrowding the pan.

Can I use different vegetables?
Yes! Feel free to use whatever you have on hand—zucchini, carrots, or Brussels sprouts are excellent choices.

Is this dish vegan?
Yes, it’s entirely plant-based and dairy-free.

Can I add grains to make it more filling?
Definitely. Quinoa, rice, couscous, or farro make wonderful additions.

Can I prep this ahead?
Yes, it stores beautifully. Keep the components separate to maintain texture.

What if I don’t have tahini?
Try thinning hummus with lemon juice and water, or use a cashew or almond butter-based dressing instead.

Are the chickpeas still crispy after storing?
They may soften slightly, but you can re-crisp them in the oven or a dry skillet.

Can I eat this cold?
Absolutely! It tastes great cold or at room temperature, making it perfect for packed lunches.

How do I keep the veggies from getting soggy?
Avoid overcrowding the pan and ensure they’re well-coated in oil without being overly saturated.

Conclusion

These Wholesome Roasted Veggie and Chickpea Bowls are a delicious, nourishing, and versatile meal that’s as simple to prepare as it is satisfying to eat. With roasted vegetables, protein-packed chickpeas, and a creamy tahini drizzle, this recipe is perfect for any day of the week. Whether you follow a plant-based diet or simply seek a healthy, flavorful option, these bowls are sure to become a staple in your kitchen.

Wholesome Roasted Veggie and Chickpea Bowls are a vibrant, nutritious meal featuring roasted vegetables, crispy chickpeas, and a flavorful tahini or yogurt dressing. Ideal for meal prep or a satisfying plant-based lunch.

Author: Beth
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasted
Cuisine: Mediterranean
Diet: Vegan

Ingredients

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• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 cups cooked quinoa or rice
• 1 avocado, sliced
• Fresh parsley or cilantro for garnish
• Optional dressing: tahini sauce or lemon yogurt dressing

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Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel. Toss them with 1 tablespoon of olive oil, smoked paprika, garlic powder, and salt. Spread them on half of the baking sheet.
3. On the other half, toss the zucchini, red bell pepper, red onion, and cherry tomatoes with the remaining olive oil and a pinch of salt and pepper.
4. Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and the chickpeas are crispy.
5. Divide the cooked quinoa or rice between bowls.
6. Top with roasted vegetables, crispy chickpeas, and avocado slices.
7. Drizzle with your favorite dressing and garnish with fresh herbs.

Notes

• Switch up the vegetables based on what’s in season or your preference.
• Add a protein like grilled tofu or a boiled egg for extra sustenance.
• Store components separately for freshness if meal prepping.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 420mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

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