Roasted Chickpea and Veggie Bowl (Print View)
Crispy chickpeas and roasted vegetables with creamy tahini drizzle over fluffy quinoa for a satisfying plant-based meal.
# What You'll Need:
→ For the 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
→ For the Roasted Veggies
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
→ For the Quinoa Base
16 - 1 cup quinoa, rinsed
17 - 2 cups water or vegetable broth
18 - 1/4 tsp salt
→ For the 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
→ For 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 Directions:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half of one baking sheet.
03 - Arrange sweet potato, bell pepper, zucchini, and red onion on the second baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
04 - Roast chickpeas and veggies for 25–30 minutes, stirring once halfway, until chickpeas are crisp and vegetables are tender and lightly browned.
05 - Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth. Add more water if needed for a pourable consistency.
07 - Divide quinoa among four bowls. Top with roasted veggies, chickpeas, spinach or greens, and pumpkin seeds. Drizzle with tahini dressing and garnish with fresh herbs if desired.
# Expert Suggestions:
01 -
- The crispy chickpeas are basically nature's croutons but infinitely more satisfying
- You get sweet roasted vegetables, nutty quinoa, and creamy dressing all in one bite
02 -
- Dry chickpeas thoroughly or they will steam instead of getting crispy
- The dressing will seem thick at first but keep whisking and adding water
03 -
- Spread chickpeas in a single layer without overcrowding for maximum crunch
- Let the roasted vegetables cool slightly so they do not wilt the fresh greens