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

Roasted Veggie & Chickpea Bowls

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A nourishing bowl loaded with roasted vegetables and crispy chickpeas, served over grains with a drizzle of your favorite sauce—healthy and satisfying.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Lunch, Dinner, Meal Prep
Method: Roasting, Bowl
Cuisine: Mediterranean-Inspired, Plant-Based
Diet: Vegan

Ingredients

For the Bowls:

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)

Optional Toppings:

1/4 cup crumbled feta or goat cheese

2 tbsp fresh parsley or cilantro, chopped

Avocado slices or pickled onions

For the Dressing:

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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Instructions

Preheat Oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Season & Roast: Toss chickpeas and chopped veggies with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread in a single layer and roast for 25–30 minutes, tossing halfway through, until golden and tender.

Make Dressing: In a small bowl, whisk together tahini (or yogurt), lemon juice, olive oil, garlic, and water to desired consistency. Season with salt and pepper.

Assemble Bowls: Add a base of quinoa, rice, or greens to bowls. Top with roasted veggies and chickpeas. Drizzle with dressing and add any optional toppings. Serve warm or at room temperature.

Notes

Mix and match any veggies you like: broccoli, carrots, or Brussels sprouts work well.

For crispy chickpeas, roast them separately with a little extra oil and seasoning.

Store components separately for meal prep—assemble when ready to eat.

Add grilled chicken, tofu, or a fried egg for extra protein.

Find it online: https://allrecipesmade.com/roasted-veggie-chickpea-bowls/