Roasted Chickpea Veggie Bowl (Printable Version)
Crispy roasted chickpeas and colorful vegetables over fluffy quinoa with creamy tahini dressing for a satisfying plant-based meal.
# What You Need:
→ For the 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
→ For the Roasted Veggies
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
→ For the Quinoa Base
16 - 1 cup quinoa, rinsed
17 - 2 cups water or vegetable broth
18 - 1/4 tsp salt
→ For the 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 (pepitas)
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 completely dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half of one prepared baking sheet in a single layer.
03 - Arrange sweet potato, bell pepper, zucchini, and red onion on the second baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly and spread in a single layer.
04 - Place both baking sheets in the oven. Roast for 25 to 30 minutes, stirring once halfway through cooking, until chickpeas are crispy and vegetables are tender and lightly browned.
05 - While vegetables roast, combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil over high heat, then 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, grated garlic, salt, and pepper in a small bowl until smooth and creamy. Add additional water, 1 teaspoon at a time, if needed to achieve pourable consistency.
07 - Divide cooked quinoa among four bowls. Arrange roasted vegetables, crispy chickpeas, fresh greens, and pumpkin seeds on top. Drizzle generously with tahini dressing and garnish with fresh herbs if desired. Serve immediately while chickpeas remain crispy.
# Expert Advice:
01 -
- The tahini dressing comes together in seconds and transforms everything it touches
- You can prep all the vegetables while the oven heats up for maximum efficiency
- This bowl keeps beautifully for lunch the next day, if it lasts that long
02 -
- Patting chickpeas completely dry before roasting is what transforms them from merely cooked to legitimately crispy
- The tahini dressing might look thick at first but keep whisking and it will suddenly become smooth
- Letting quinoa sit covered off the heat is the crucial step that prevents it from becoming mushy
03 -
- Crowding the baking sheet is the enemy of crispy vegetables, give them room to breathe
- Letting the roasted vegetables cool slightly on the pan helps them develop even more flavor