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
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.
Notes
- Dry chickpeas thoroughly for maximum crispiness.
- Swap spices with curry powder or za’atar for variety.
- Add avocado or feta for extra creaminess.
- Serve warm, cold, or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 0mg
