Roasted Chickpea Veggie Bowl (Print Version)
Crispy chickpeas and roasted vegetables over fluffy quinoa, drizzled with creamy tahini dressing for a satisfying plant-based meal.
# What You'll Need:
→ Roasted Chickpeas
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→ Roasted Vegetables
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→ Quinoa Base
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→ Tahini Dressing
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→ For Serving
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# Step-by-Step Guide:
01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half of one baking sheet.
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.
04 - Roast chickpeas and veggies for 25-30 minutes, stirring once halfway, until chickpeas are crisp and vegetables are tender and lightly browned.
05 - Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth. Add more water if needed for a pourable consistency.
07 - Divide quinoa among four bowls. Top with roasted veggies, chickpeas, spinach or greens, and pumpkin seeds. Drizzle with tahini dressing and garnish with fresh herbs if desired.
# Expert Suggestions:
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- The roasted chickpeas get impossibly crispy, almost like croutons but better
- You can prep everything in advance and assemble when hunger strikes
- Every bowl has crunch, creaminess, and brightness in perfect balance
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- Undercooked chickpeas are sad and mushy, let them roast until they are deeply golden
- The dressing will seem too thick at first, keep adding water a teaspoon at a time
- Hot quinoa wilts the fresh greens, let it cool slightly before assembling
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- Double the chickpeas and vegetables, they reheat beautifully for quick meals
- Keep toasted pumpkin seeds in the freezer for instant crunch on any bowl