Roasted Chickpeas and Veggie Bowl
A nourishing and flavor-packed bowl featuring crispy roasted chickpeas, caramelized seasonal vegetables, and optional grains, perfect for quick dinners or meal prep.
Equipment
- baking sheet
- mixing bowl
- chef's knife
- cutting board
- serving bowl
Ingredients
- 1 can chickpeas, rinsed and dried
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
- 1 cup cooked quinoa or rice
- Fresh parsley, tahini drizzle (optional)
Instructions
- Preheat oven to 400°F (200°C). Pat chickpeas dry thoroughly with a towel.
- Toss chickpeas with 1 tbsp olive oil, smoked paprika, garlic powder, salt and pepper.
- Spread chickpeas on a baking sheet. Roast for 10 minutes while prepping vegetables.
- Toss chopped carrots, zucchini, and red pepper with remaining olive oil, salt, and pepper.
- Add vegetables to the sheet with chickpeas. Roast for 15 more minutes, shaking halfway.
- Assemble bowl with a base of quinoa or rice. Top with roasted chickpeas and vegetables.
- Garnish with fresh parsley and drizzle with tahini or yogurt dressing if desired.
Notes
Make extra chickpeas for snacking. Swap veggies based on what’s in season. Add avocado, feta, or lemon dressing for extra flair. Great for meal prep or a light dinner.
Nutrition
Calories: 425kcalCarbohydrates: 53gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 410mgPotassium: 780mgFiber: 12gSugar: 8gVitamin A: 11000IUVitamin C: 65mgCalcium: 100mgIron: 4.5mg