Roasted Chickpea Veggie Bowl (Printable Version)
Crisp roasted chickpeas and colorful vegetables over fluffy quinoa with creamy tahini dressing.
# Ingredient List:
→ 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
→ Roasted Vegetables
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
→ Quinoa Base
16 - 1 cup quinoa, rinsed
17 - 2 cups water or vegetable broth
18 - 1/4 tsp salt
→ 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
27 - Fresh parsley or cilantro, chopped (optional)
# How to Make:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas thoroughly dry with a clean kitchen towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly 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, then sprinkle with oregano, salt, and pepper. Toss vegetables to coat evenly.
04 - Roast chickpeas and vegetables for 25-30 minutes, stirring once halfway through cooking, until chickpeas are crispy and vegetables are tender with light browning.
05 - Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil over high heat, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth and creamy. Add additional water, 1 teaspoon at a time, if needed to achieve pourable consistency.
07 - Divide cooked quinoa among four serving bowls. Arrange roasted vegetables, chickpeas, spinach or greens, and pumpkin seeds on top. Drizzle generously with tahini dressing and garnish with fresh herbs if desired.
# Expert Tips:
01 -
- Every spoonful delivers that perfect crunch from chickpeas followed by creamy dressing and tender roasted vegetables
- Its meal prep magic that actually tastes better after a day in the fridge
- The tahini dressing is so good youll want to put it on everything
02 -
- Overcrowding the baking sheet is the fastest way to steam instead of roast, so give those vegetables room to breathe
- The tahini dressing might look separated at first but keep whisking and it will emulsify into silky perfection
- Chickpeas can go from perfectly crispy to burnt quickly, so start checking them at the 20 minute mark
03 -
- Double the chickpea recipe and keep extras on hand for snacking or adding to salads throughout the week
- Make a large batch of tahini dressing and store it in a jar, it will keep in the refrigerator for up to two weeks