Description
This Roasted Vegetable & Chickpea Bowl combines crispy chickpeas, tender caramelized vegetables, quinoa or brown rice, and a creamy lemon tahini dressing. It’s a colorful plant-based meal that’s equally delicious warm or cold.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 carrot, sliced diagonally
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 tablespoon maple syrup or honey
- 3–4 tablespoons warm water
- Salt, to taste
- Cooked quinoa or brown rice, optional
- Fresh parsley or cilantro, optional
- Toasted sesame seeds, optional
- Lemon wedges, optional
Instructions
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Slice the bell pepper, zucchini, carrot, red onion, and tomatoes into bite-sized pieces. Drain and rinse the chickpeas, then pat them thoroughly dry.
3. Add the chickpeas and vegetables to a large bowl. Toss with olive oil, paprika, cumin, garlic powder, salt, and black pepper.
4. Spread the seasoned vegetables and chickpeas across the prepared baking sheet in a single layer.
5. Roast for 25-30 minutes, stirring halfway through, until the vegetables become tender and caramelized and the chickpeas turn golden.
6. Whisk the tahini, lemon juice, minced garlic, and maple syrup or honey together in a small bowl. Gradually whisk in warm water until the dressing becomes smooth and pourable. Season with salt.
7. Divide quinoa, brown rice, or greens among serving bowls. Add the roasted vegetables and chickpeas.
8. Drizzle each bowl generously with creamy tahini dressing. Garnish with fresh herbs, toasted sesame seeds, and lemon wedges.
9. Serve immediately while warm, or refrigerate the components for a convenient meal-prep option.
Notes
- Pat the chickpeas thoroughly dry before roasting to encourage a crisp texture.
- Keep the vegetables and chickpeas in a single layer so they roast rather than steam.
- Add warm water to the tahini dressing gradually until you reach your preferred consistency.
- You can substitute seasonal vegetables such as cauliflower, eggplant, or sweet potato.
- Store the tahini dressing separately when preparing the bowls ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Roasted Vegetable & Chickpea Bowl, chickpea bowl, roasted vegetable bowl, tahini dressing