Name: Roasted Veggie and Chickpea Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 3 tbsp olive oil, divided; 1 tsp salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp garlic powder; 2 cups sweet potatoes, cubed; 2 cups broccoli florets; 1 cup bell peppers, sliced; 1/2 red onion, sliced; 3 cups cooked quinoa, rice, or farro; 2 tbsp fresh parsley or cilantro, chopped; Optional toppings: tahini sauce, hummus, lemon yogurt sauce

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I make Roasted Veggie and Chickpea Bowls when I want a colorful, nourishing meal that feels hearty without being heavy. Roasting the vegetables and chickpeas brings out deep, caramelized flavors that turn simple ingredients into a satisfying bowl I never get tired of.

Why You’ll Love This Recipe

I love this recipe because it’s easy, flexible, and perfect for meal prep. I can use whatever vegetables I have on hand, and the roasted chickpeas add protein and texture. It’s one of my favorite plant-based meals because it’s filling, balanced, and full of flavor. Roasted Veggie and Chickpea Bowls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chickpeas, drained and rinsed
olive oil
salt
black pepper
smoked paprika
ground cumin
garlic powder

sweet potatoes, cubed
broccoli florets
bell peppers, sliced
red onion, sliced

cooked quinoa, rice, or farro
fresh herbs like parsley or cilantro
optional toppings like tahini sauce, hummus, or lemon yogurt sauce

Directions

I start by preheating the oven to 425°F (220°C) and lining a large baking sheet with parchment paper. I pat the chickpeas dry and toss them with olive oil, salt, pepper, smoked paprika, cumin, and garlic powder.

I spread the chickpeas on one side of the baking sheet and toss the vegetables with olive oil, salt, and pepper on the other side. I roast everything for about 25 to 30 minutes, stirring once halfway through, until the vegetables are tender and caramelized and the chickpeas are lightly crispy.

While everything roasts, I prepare my grain base. To assemble the bowls, I add the grains first, then top with roasted vegetables and chickpeas. I finish with fresh herbs and drizzle on my favorite sauce.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 30 minutes
Total time: about 45 minutes

Variations

I sometimes add zucchini, cauliflower, or Brussels sprouts depending on the season. When I want extra flavor, I use curry powder or za’atar instead of smoked paprika. I also like adding avocado or feta cheese for a creamier finish.

Storage/Reheating

I store the roasted vegetables, chickpeas, and grains separately in airtight containers in the refrigerator for up to 4 days. When reheating, I warm the veggies and chickpeas in the oven or microwave and assemble the bowls fresh. Roasted Veggie and Chickpea Bowls

FAQs

Can I make roasted veggie and chickpea bowls ahead of time?

I prep everything in advance and assemble the bowls throughout the week.

How do I keep chickpeas crispy?

I dry them well before roasting and avoid overcrowding the pan.

Can I make this bowl vegan?

I keep it vegan by using plant-based sauces like tahini or hummus.

What grains work best for this recipe?

I like quinoa, brown rice, or farro, but any grain works well.

Can I serve this bowl cold?

I enjoy it cold or at room temperature, especially with a lemony dressing.

Conclusion

I keep Roasted Veggie and Chickpea Bowls in my regular rotation because they’re wholesome, flavorful, and endlessly customizable. With roasted vegetables, crispy chickpeas, and a hearty base, this recipe gives me a dependable meal that always feels fresh and satisfying.

Roasted Veggie and Chickpea Bowls

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Author: Olivia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: Mediterranean-Inspired
Diet: Vegan

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Description

A colorful, nourishing bowl made with caramelized roasted vegetables, crispy spiced chickpeas, and a hearty grain base for a satisfying plant-based meal.

Ingredients

2 cans (15 oz each) chickpeas, drained and rinsed
3 tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
2 cups sweet potatoes, cubed
2 cups broccoli florets
1 cup bell peppers, sliced
1/2 red onion, sliced
3 cups cooked quinoa, rice, or farro
2 tbsp fresh parsley or cilantro, chopped
Optional toppings: tahini sauce, hummus, lemon yogurt sauce

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Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Pat chickpeas dry and toss with 1 1/2 tbsp olive oil, salt, black pepper, smoked paprika, cumin, and garlic powder.
Place chickpeas on one side of the baking sheet.
Toss sweet potatoes, broccoli, bell peppers, and red onion with remaining olive oil, salt, and pepper.
Spread vegetables on the other side of the baking sheet.
Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized and chickpeas are lightly crispy.
Prepare the grain base while roasting.
Assemble bowls with grains, roasted vegetables, and chickpeas.
Top with fresh herbs and drizzle with desired sauce before serving.