Roasted Chickpea Power Bowl (Printable version)

A nourishing bowl of roasted chickpeas, grains, vegetables, and creamy tahini dressing.

# Ingredient List:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, cut into strips
10 - 1 small red onion, cut into wedges
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Grains

15 - 1 cup cooked quinoa

→ Tahini Dressing

16 - 1/4 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ For Serving

22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on first baking sheet.
03 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Spread on second baking sheet.
04 - Roast both sheets for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with light caramelization.
05 - Prepare grains according to package directions if not already cooked.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and water until reaching a creamy, pourable consistency.
07 - Divide greens among four bowls. Layer with grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle generously with tahini dressing and garnish with fresh herbs.

# Expert Advice:

01 -
  • It tastes indulgent and satisfying while being genuinely good for your body.
  • Everything roasts at once, so you're not juggling multiple pans or timing headaches.
  • It reheats beautifully for meal prep without getting soggy or sad.
02 -
  • Completely drying the chickpeas before roasting is non-negotiable, otherwise you'll get softness instead of that satisfying crunch.
  • Adding water to the tahini dressing gradually prevents it from becoming bitter or overly thick, something I figured out through trial and error.
03 -
  • Keep your oven at 425°F because lower temperatures won't caramelize the vegetables or crisp the chickpeas properly.
  • Make extra tahini dressing and keep it in a jar; it works on grain bowls, roasted vegetables, falafel, or even as a dip.
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