This Crispy Chickpea & Roasted Veggie Bowl is my idea of the perfect nourishing meal—colorful, hearty, and packed with bold, satisfying flavors. It’s one of those dishes that feels wholesome and filling, thanks to the mix of roasted veggies, crunchy chickpeas, and a creamy dressing to tie it all together.
Why I Love This Recipe
I love this recipe because it’s as simple as tossing everything on a sheet pan and letting the oven do the work. The roasted vegetables become tender and caramelized, the chickpeas turn perfectly crispy, and when I layer them over grains and greens, it becomes a full, balanced meal. It’s meal prep-friendly, completely plant-based, and never boring.
Ingredients
- 1 can chickpeas, drained, rinsed, and patted dry
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cooked quinoa or brown rice
- 2 cups baby spinach or kale
Optional for the tahini dressing:
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I preheat the oven to 425°F and line a baking sheet with parchment paper.
- I toss the chickpeas with half the olive oil, smoked paprika, garlic powder, salt, and pepper, then spread them on one side of the baking sheet.
- I toss the sweet potatoes, broccoli, bell pepper, and zucchini with the remaining oil and seasonings, then spread them out on the other side of the sheet.
- I roast everything for 25–30 minutes, flipping halfway through, until the chickpeas are crispy and the veggies are golden and tender.
- While everything roasts, I prep the grains and whisk together the tahini dressing until smooth.
- I assemble each bowl with a base of quinoa or rice, a handful of greens, a scoop of roasted veggies, and crispy chickpeas. I drizzle with tahini dressing just before serving.
Servings and Timing
- Servings: 2 large bowls or 3 smaller ones
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Change the veggies: I swap in cauliflower, carrots, Brussels sprouts, or mushrooms depending on what I have.
- Add grains: Farro, couscous, or even wild rice work well in place of quinoa.
- Spice it up: I sprinkle on some red pepper flakes or use harissa or chipotle powder for extra heat.
- Add crunch: A sprinkle of toasted seeds or nuts like pepitas or almonds adds even more texture.
- Top with avocado: A few slices of ripe avocado make it even creamier and more satisfying.
Storage/Reheating
I store the roasted veggies and chickpeas in separate containers in the fridge for up to 4 days to keep the chickpeas crispy. The grains and greens can be prepped ahead, too. When I’m ready to eat, I reheat the veggies and grains in the microwave or on the stovetop, then assemble the bowl with fresh greens and dressing.
FAQs
How do I keep the chickpeas crispy?
I dry them really well before roasting and spread them out on the pan so they don’t steam. I also store them separately from the veggies.
Can I make the tahini dressing ahead?
Yes, it stores well in the fridge for up to 5 days. I give it a good stir or shake before using since it may thicken.
Do I need to peel the sweet potato?
I usually do for a smoother texture, but it’s fine to leave the skin on if it’s well scrubbed.
Is this recipe vegan?
Yes, it’s completely plant-based and naturally gluten-free when I use gluten-free grains.
Can I meal prep this?
Absolutely. I roast a big batch of veggies and chickpeas, cook a pot of grains, and portion everything out into containers. It makes lunches super easy during the week.
Conclusion
This Crispy Chickpea & Roasted Veggie Bowl is a go-to in my kitchen when I want something healthy, satisfying, and full of flavor. It’s colorful, flexible, and comes together without much effort. Whether I’m making it for lunch, dinner, or meal prep, it’s one of those meals that always leaves me feeling good.
Print
Crispy Chickpea & Roasted Veggie Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 large bowls or 3 smaller servings
- Category: Main Dish
- Method: Roasted
- Cuisine: Plant-Based, Mediterranean-Inspired
- Diet: Vegan
Description
This Crispy Chickpea & Roasted Veggie Bowl is a vibrant, plant-based meal packed with texture and bold flavor. Roasted vegetables, crunchy chickpeas, and hearty grains come together in this satisfying bowl, finished with a creamy tahini dressing. Perfect for meal prep, weeknight dinners, or a colorful lunch, this wholesome recipe is easy to make and totally customizable.
Ingredients
For the bowl:
- 1 can chickpeas, drained, rinsed, and patted dry
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 sweet potato, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cooked quinoa or brown rice
- 2 cups baby spinach or kale
For the optional tahini dressing:
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss chickpeas with half the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on one side of the baking sheet.
- Toss sweet potato, broccoli, bell pepper, and zucchini with remaining oil and seasonings. Spread on the other half of the sheet.
- Roast for 25–30 minutes, flipping halfway through, until veggies are tender and chickpeas are crispy.
- While roasting, prep the quinoa or rice and whisk tahini dressing ingredients together until smooth.
- Assemble bowls: add grains and greens, then top with roasted veggies and chickpeas. Drizzle with dressing and serve.
Notes
- Veggie swap: Use cauliflower, mushrooms, Brussels sprouts, or carrots.
- Grain variations: Try farro, couscous, or wild rice.
- Spice it up: Add red pepper flakes, harissa, or chipotle powder.
- Extra texture: Top with pepitas, sesame seeds, or chopped almonds.
- Creamy finish: Add sliced avocado for richness.
- Storage: Store chickpeas separately for crispness. Refrigerate all components for up to 4 days. Reheat grains and veggies as needed.
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