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.
