This Roasted Veggie & Crispy Chickpea Nourish Bowl is one of those meals I keep coming back to when I want something hearty, healthy, and incredibly satisfying. It’s packed with roasted vegetables, crunchy chickpeas, and topped with a creamy, flavorful dressing that pulls it all together. I love how it fuels my body while still tasting amazing.
Why I Love This Recipe
I love how customizable and colorful this bowl is. I can switch up the veggies depending on what I have, and the crispy chickpeas add the perfect bite of crunch and protein. It’s not just nourishing—it’s super easy to throw together and makes for a beautiful meal that looks just as good as it tastes.
Ingredients
- 1 can chickpeas, drained, rinsed, and dried with a paper towel
- 2 cups sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cooked quinoa or brown rice
- 1 avocado, sliced
- 2 cups baby spinach or kale
For the tahini dressing (optional but recommended):
- 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, paprika, garlic powder, salt, and pepper. I spread them on half of the baking sheet.
- In a bowl, I toss the sweet potatoes, bell pepper, zucchini, and red onion with the remaining oil and seasonings, then spread them on the other half of the baking sheet.
- I roast everything for 25–30 minutes, tossing halfway through, until the veggies are tender and the chickpeas are crispy.
- While everything roasts, I cook the quinoa or rice if I haven’t already and whisk together the tahini dressing ingredients until smooth.
- To assemble, I layer the quinoa or rice, roasted veggies, crispy chickpeas, greens, and avocado slices in a bowl. I drizzle the tahini dressing on top and dig in.
Servings and Timing
- Servings: 2 large bowls or 3 smaller ones
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Swap the grains: Sometimes I use farro, couscous, or cauliflower rice instead of quinoa.
- Change up the veggies: Broccoli, carrots, eggplant, or brussels sprouts all roast beautifully and work well here.
- Make it spicy: I add chili flakes or a pinch of cayenne to the chickpeas for a little heat.
- Add protein: Grilled chicken, tofu, or a soft-boiled egg can bulk this up even more.
- Use a different dressing: Greek yogurt-based dressings or a simple balsamic vinaigrette are also great on this.
Storage/Reheating
I store the components separately in airtight containers for up to 4 days. The chickpeas stay crispier this way. When I’m ready to eat, I reheat the grains and veggies in the microwave or in a pan and then assemble the bowl fresh. I add avocado and dressing right before serving for the best taste and texture.
FAQs
How do I get my chickpeas crispy?
I make sure to dry them really well after rinsing. I also spread them out on the pan so they don’t steam, and I don’t skip the oil—it helps them crisp up.
Can I make this bowl ahead of time?
Yes, I often roast everything and store it separately, then just assemble when I’m ready to eat. It makes lunch during the week super easy.
Is this bowl good cold?
Totally. I actually love it cold on hot days. The flavors still pop, and the texture stays great—especially with the creamy dressing.
Can I skip the dressing?
Of course. It’s still delicious without it, but I love how the tahini dressing ties everything together. A simple drizzle of olive oil and lemon juice works, too.
What’s the best way to meal prep this?
I roast a big batch of veggies and chickpeas, cook a bunch of grains, and portion everything out into containers. I keep the dressing and avocado separate until I’m ready to eat so everything stays fresh.
Conclusion
This Roasted Veggie & Crispy Chickpea Nourish Bowl is one of my favorite ways to eat clean and feel full. It’s vibrant, flavorful, and endlessly flexible—whether I’m keeping it plant-based or adding extra protein. It’s the kind of meal that makes me feel good from the inside out, every time.
Print
Roasted Veggie & Crispy Chickpea Nourish Bowl
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 large bowls or 3 smaller bowls
- Category: Main Course
- Method: Roasted
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
This Roasted Veggie & Crispy Chickpea Nourish Bowl is a colorful, wholesome meal loaded with roasted vegetables, protein-rich chickpeas, and your choice of grains—all brought together with a creamy, homemade tahini dressing. It’s a plant-powered bowl that’s perfect for clean eating, easy meal prep, or a filling weeknight dinner that’s as good for your body as it is for your taste buds.
Ingredients
For the bowl:
- 1 can chickpeas, drained, rinsed, and patted dry
- 2 cups sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 1 tablespoon 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
- 1 avocado, sliced
For the tahini dressing (optional):
- 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, paprika, garlic powder, salt, and pepper. Spread on one side of the baking sheet.
- In a bowl, toss sweet potatoes, bell pepper, zucchini, and onion with the remaining olive oil and seasonings. Spread on the other side of the baking sheet.
- Roast for 25–30 minutes, tossing halfway, until chickpeas are crispy and veggies are tender.
- While roasting, cook quinoa or rice if not already made.
- Whisk all tahini dressing ingredients in a bowl until smooth and creamy.
- To assemble, layer quinoa or rice, roasted veggies, chickpeas, spinach or kale, and avocado slices in bowls. Drizzle with dressing and serve.
Notes
- Swap grains: Try farro, couscous, or cauliflower rice.
- Mix up veggies: Use what you have—broccoli, carrots, eggplant, or Brussels sprouts work great.
- Spice it up: Add red pepper flakes or cayenne to the chickpeas.
- Add protein: Grilled chicken, tofu, or a soft-boiled egg make it more filling.
- Dressing alternatives: Greek yogurt dressing or balsamic vinaigrette also work well.
- Storage: Store components separately up to 4 days; add dressing and avocado just before eating.
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