Description
A vibrant and nutritious Roasted Vegetable & Chickpea Bowl drizzled with a creamy, tangy tahini dressing. This wholesome plant-based meal features caramelized sweet potatoes, bell peppers, zucchini, and broccoli combined with protein-rich chickpeas, seasoned with warm spices and fresh lemon dressing. Perfect for a healthy lunch or dinner, easy to prepare, and suitable for vegetarian and vegan diets.
Ingredients
Scale
For the Bowl:
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 1 yellow zucchini, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
For the Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 2–3 tablespoons water (to thin)
- Salt and pepper, to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
- Prepare the Vegetables: On a large baking sheet, arrange the cubed sweet potatoes, sliced red bell pepper, sliced yellow zucchini, and broccoli florets. Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, cumin, and paprika. Toss well to coat everything evenly with oil and spices.
- Prepare the Chickpeas: Spread the drained and rinsed chickpeas evenly on a separate baking sheet. Drizzle with the remaining 1 tablespoon of olive oil, then season with salt, pepper, and a pinch of cumin. Toss to coat evenly.
- Roast the Vegetables and Chickpeas: Place both baking sheets in the preheated oven. Roast for 20-25 minutes, stirring the vegetables and chickpeas halfway through to ensure even caramelization and crisping. The vegetables should become tender and slightly caramelized, while chickpeas turn crispy.
- Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, and minced garlic until smooth. Add water one tablespoon at a time to achieve your desired consistency. Season with salt and pepper to taste and whisk again until well combined.
- Assemble the Bowls: Divide the roasted vegetables and chickpeas evenly among four bowls. Drizzle generously with tahini dressing and toss gently to combine all flavors.
- Serve and Enjoy: Serve the bowls immediately for best freshness, or refrigerate the components separately for up to 2 days. For added texture, serve with cooked quinoa, rice, or couscous as a hearty side.
Notes
- For extra protein, add cooked quinoa or your favorite whole grain to the bowl.
- You can substitute the yellow zucchini with green zucchini or summer squash.
- Adjust the tahini dressing thickness by adding more or less water depending on preference.
- This recipe is vegan and gluten-free; double-check all labels if serving to those with allergies.
- Leftover roasted vegetables and chickpeas can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: roasted vegetable bowl, chickpea bowl, tahini dressing, vegan bowl, healthy lunch, plant-based protein, Mediterranean recipe
