Ultimate Roasted Chickpea and Veggie Bowl (Printable)
Crisp-roasted chickpeas and colorful vegetables with creamy tahini dressing over fluffy quinoa—a satisfying Mediterranean-inspired plant-based meal.
# What You'll Need:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp black pepper
→ Roasted Vegetables
08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, diced
10 - 1 small zucchini, sliced
11 - 1 small red onion, sliced
12 - 2 tbsp olive oil
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper
→ Quinoa Base
16 - 1 cup quinoa, rinsed
17 - 2 cups water or vegetable broth
18 - 1/4 tsp salt
→ Tahini Dressing
19 - 1/4 cup tahini
20 - 2 tbsp lemon juice
21 - 2 tbsp water (plus more as needed)
22 - 1 tbsp maple syrup or agave
23 - 1 small garlic clove, finely grated
24 - Salt and pepper to taste
→ Serving
25 - 1 cup baby spinach or mixed greens
26 - 1/4 cup toasted pumpkin seeds (pepitas)
27 - Fresh parsley or cilantro, chopped (optional)
# Step-by-step:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper for easy cleanup.
02 - Pat chickpeas completely dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread seasoned chickpeas on half of one baking sheet in a single layer.
03 - Arrange sweet potato, bell pepper, zucchini, and red onion on the second baking sheet. Drizzle with olive oil, then sprinkle with oregano, salt, and pepper. Toss vegetables to coat evenly.
04 - Roast chickpeas and vegetables for 25-30 minutes, stirring once halfway through cooking. Chickpeas should be crisp and vegetables tender with lightly browned edges.
05 - Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
06 - Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth and creamy. Add additional water if needed to achieve pourable consistency.
07 - Divide cooked quinoa among four bowls. Arrange roasted vegetables, chickpeas, spinach, and pumpkin seeds on top. Drizzle generously with tahini dressing. Garnish with fresh herbs if desired and serve immediately.
# Expert Advice:
01 -
- The contrast between crispy chickpeas and tender roasted vegetables is ridiculously satisfying
- Meal prep friendly and actually tastes better the next day when flavors meld together
02 -
- Do not crowd the baking sheets or the vegetables will steam instead of roast, use two sheets if needed
- The tahini dressing will seem thick at first but keep whisking and it will emulsify into a creamy consistency
03 -
- Let the roasted chickpeas cool completely on the baking sheet before storing to maintain their crunch
- Double the tahini dressing and keep it in the fridge, it is perfect for drizzling over salads or grain bowls all week