Roasted Chickpeas and Veggie Bowl
A vibrant and nutritious bowl combining crispy roasted chickpeas, tender vegetables, fluffy quinoa, and a creamy tahini dressing for a wholesome meal.
Ingredients
Vegetables
- 1 can chickpeas (garbanzo beans) Rinsed, drained, and patted very dry
- 1 large head broccoli Chopped into bite-sized florets
- 1 red red bell pepper Cored, seeded, and chopped into 1-inch pieces
- 1 large red onion Cut into 1-inch wedges
- 0.25 cup olive oil Extra-virgin for coating
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cumin
- 0.5 teaspoon dried oregano
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
- 1 cup uncooked quinoa Rinsed thoroughly
- 2 cups water or vegetable broth
Dressing
- 0.5 cup tahini Sesame seed paste
- 0.25 cup fresh lemon juice Juice of one large lemon
- 2-3 tablespoons maple syrup or honey For sweetness
- 1-2 cloves garlic Minced or grated
- 0.5 teaspoon salt
- 4-6 tablespoons lukewarm water To thin the dressing
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Pat chickpeas dry, then toss with oil and spices. Spread on baking sheets and roast for 25-35 minutes, tossing halfway.
- Rinse quinoa, then cook in boiling water or broth for 15 minutes. Fluff with a fork.
- Mix tahini, lemon juice, sweetener, garlic, salt, and water to make dressing. Whisk until smooth.
- Assemble bowls with quinoa, roasted vegetables, chickpeas, and drizzle with dressing. Serve immediately.
Notes
For extra flavor, garnish with fresh herbs or seeds.