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Roasted Chickpeas and Veggie Bowl

Roasted Chickpeas and Veggie Bowl
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If you’re in search of a delightful and nutritious meal, the Roasted Chickpeas and Veggie Bowl is a perfect choice! This vibrant dish combines crispy roasted chickpeas with colorful, tender vegetables like broccoli, bell peppers, and red onions, all atop a fluffy bed of quinoa. Drizzled with a creamy tahini dressing that balances nutty flavors with fresh lemon juice, this bowl is not only satisfying but also packed with plant-based protein and fiber. Whether you need a quick weeknight dinner or something wholesome for meal prep, this recipe is easily customizable to suit your taste preferences. Enjoy every bite as you nourish your body with this comforting yet healthy option!

Ingredients

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  • 1 (15-ounce) can of chickpeas (garbanzo beans): rinsed, drained, and patted very 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 finely
  • 1/2 teaspoon salt
  • 4–6 tablespoons lukewarm water

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Rinse and dry the chickpeas thoroughly. In a bowl, combine chopped broccoli, red bell pepper, red onion, and chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, cumin, oregano, salt, and pepper; toss well.
  3. Spread the mixture on the baking sheet in an even layer and roast for 25–35 minutes until golden brown.
  4. Meanwhile, rinse quinoa under cold water. In a saucepan over medium heat, combine quinoa and vegetable broth or water; bring to a boil then reduce heat to low and cover for 15 minutes.
  5. For the dressing, whisk tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and lukewarm water until smooth.
  6. To serve, divide quinoa among bowls; top with roasted veggies and chickpeas; drizzle dressing over each bowl.

Nutrition

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