Description
Roasted Chickpeas and Veggie Bowl is a vibrant and nutritious dish that brings together crispy chickpeas, colorful roasted vegetables, and fluffy quinoa. This delightful recipe is not only easy to prepare but also packed with protein, fiber, and essential vitamins.
Ingredients
Scale
- 1 (15-ounce) can chickpeas (garbanzo beans)
- 1 large head broccoli
- 1 red bell pepper
- 1 large red onion
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 2–3 tablespoons maple syrup or honey
- 1–2 cloves garlic
- 4–6 tablespoons lukewarm water
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse and dry the chickpeas thoroughly. Combine them in a bowl with chopped broccoli, red bell pepper, and onion.
- Drizzle with olive oil and season with smoked paprika, garlic powder, cumin, oregano, salt, and pepper. Toss until evenly coated.
- Spread the mixture on the baking sheet and roast for 25-35 minutes until tender and slightly charred.
- In the meantime, rinse quinoa under cold water, then cook in water or vegetable broth according to package instructions.
- For the tahini dressing: whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and gradually add lukewarm water until smooth.
- Assemble bowls by dividing cooked quinoa among servings; top with roasted veggies and chickpeas. Drizzle with tahini dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 5g
- Sodium: 350mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg