Name: Roasted Veggie & Chickpea Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 1 zucchini, sliced into half-moons; 1 red bell pepper, chopped; 1 sweet potato, peeled and diced; 1 red onion, sliced; 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp cumin; Salt and pepper, to taste; 2 cups cooked quinoa, rice, or mixed greens (for serving); 1/4 cup crumbled feta or goat cheese; 2 tbsp fresh parsley or cilantro, chopped; Avocado slices or pickled onions; 1/4 cup tahini or plain Greek yogurt; 2 tbsp lemon juice; 1 tbsp olive oil; 1 clove garlic, minced; 1–2 tbsp water (to thin); Salt and pepper, to taste

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Why You’ll Love This Recipe

I love how versatile and nutrient-rich these bowls are. The roasted veggies are caramelized and flavorful, the chickpeas add a protein boost and satisfying crunch, and the base can be anything from quinoa to greens to rice. I can mix and match whatever I have on hand and always end up with a filling, delicious meal that keeps me full and energized.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas (rinsed, drained, and dried)
Olive oil
Sweet potatoes (cubed)
Broccoli florets
Red bell pepper (sliced)
Zucchini or yellow squash (sliced)
Red onion (sliced)
Garlic powder
Smoked paprika
Cumin
Salt
Black pepper
Cooked quinoa, rice, or couscous (for the base)
Tahini sauce, lemon-tahini dressing, or hummus (for serving)
Fresh parsley or cilantro (optional, for garnish)

Directions

I preheat the oven to 425°F and line two baking sheets with parchment paper.
I toss the chickpeas with olive oil, salt, pepper, and a little smoked paprika, then spread them out on one baking sheet.
I toss the chopped veggies with olive oil and season with garlic powder, cumin, salt, and pepper. I spread them evenly on the other baking sheet.
I roast the chickpeas and veggies for about 25–30 minutes, tossing halfway through, until the chickpeas are crispy and the veggies are tender and golden.
While everything roasts, I prepare the grain base and whisk up my dressing if I’m making it from scratch.
To assemble the bowls, I layer the grains, pile on the roasted veggies and chickpeas, drizzle with tahini sauce or dressing, and finish with chopped herbs.

Servings and timing

This recipe serves 4 and takes about 15 minutes to prep and 30 minutes to cook, so it’s ready in under 45 minutes.

Variations

Sometimes I switch up the vegetables based on what’s in season—like adding Brussels sprouts, cauliflower, or carrots. I’ve also used farro or bulgur for the base, or gone low-carb by serving it over a bed of spinach or kale. For extra flavor, I drizzle with balsamic glaze or serve with avocado slices. A dollop of tzatziki or a spoonful of pesto also works great as a topping.

Storage/Reheating

I store the roasted veggies and chickpeas in separate containers in the fridge for up to 4 days. The grain base and dressing stay fresh too, making this an ideal meal prep recipe. To reheat, I use the oven or air fryer to keep the chickpeas crisp and warm the veggies gently in a skillet or microwave.

FAQs

Can I use dried chickpeas?

Yes, but I cook them first until tender. For convenience, I usually stick with canned chickpeas, making sure to dry them well before roasting so they get crispy.

Do I need to peel the sweet potatoes?

No, I leave the skins on for extra nutrients and texture. I just scrub them clean and cube them.

Can I make this without oil?

Yes, I’ve roasted veggies and chickpeas without oil, but they won’t get as crisp. I use parchment paper and keep a close eye so they don’t dry out.

What dressing goes best with these bowls?

I love lemon-tahini dressing, but yogurt-based dressings, vinaigrettes, or even a drizzle of hot sauce work depending on the flavor profile I’m going for.

Are these bowls served hot or cold?

They’re great either way. I usually serve them warm, but the leftovers are delicious cold or at room temperature for a packed lunch.

Conclusion

Roasted Veggie & Chickpea Bowls are one of those meals that I can always count on to be nourishing, flavorful, and flexible. I love how easy it is to make them ahead, switch up ingredients, and turn them into a completely different meal every time. Whether I’m craving something cozy or something light, this recipe hits the spot every time.