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Roasted Veggie and Crispy Chickpea Bowls

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Roasted Veggie and Crispy Chickpea Bowls are a wholesome, vibrant meal featuring roasted vegetables, crispy chickpeas, and a flavorful tahini or yogurt dressing, perfect for meal prep or a satisfying plant-based lunch.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups cooked quinoa or rice
  • 1 avocado, sliced
  • Fresh parsley or cilantro for garnish
  • Optional dressing: tahini sauce or lemon yogurt dressing

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat chickpeas dry with a paper towel. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, and salt. Spread on half of the baking sheet.
  3. On the other half, toss zucchini, red bell pepper, red onion, and cherry tomatoes with remaining olive oil and a pinch of salt and pepper.
  4. Roast for 25–30 minutes, tossing halfway, until veggies are tender and chickpeas are crispy.
  5. Divide cooked quinoa or rice between bowls.
  6. Top with roasted veggies, crispy chickpeas, and avocado slices.
  7. Drizzle with your favorite dressing and garnish with fresh herbs.

Notes

  • Switch up the vegetables based on what’s in season or your preference.
  • Add a protein like grilled tofu or a boiled egg for extra sustenance.
  • Store components separately for freshness if meal prepping.

Nutrition

Find it online: https://ukfinda.com/roasted-veggie-and-crispy-chickpea-bowls/