These Roasted Veggie and Chickpea Bowls are colorful and packed with flavor! You’ll find tasty roasted veggies and crunchy chickpeas all mixed in a bowl that is as pretty as it is delicious.
Trust me, it’s a hit at every meal! I love adding my favorite dressing on top for an extra zing. It’s so simple to whip up, and it makes me feel like a chef! 🍽️
Key Ingredients & Substitutions
Chickpeas: These are the star of this dish! Canned chickpeas are super easy. If you want to use dried, be sure to soak and cook them beforehand. You can also swap chickpeas for black beans or lentils for a different flavor.
Rice: I often go for brown rice for its nutty flavor and added nutrients. White rice works too, but if you need a gluten-free option, quinoa or even cauliflower rice can be great substitutes!
Zucchini: Zucchini adds a lovely texture. If you can’t find it, you can replace it with bell peppers or eggplant, which also roast well and add a unique flavor.
Tahini: This creamy sauce is a must! If you don’t have tahini, you can make a simple substitute using peanut butter or almond butter, though the flavor will change a bit. Greek yogurt is also a nice alternative for creaminess.
How Do I Roast Vegetables So They Are Perfectly Tender and Flavorful?
Roasting vegetables is about enhancing their natural sweetness and creating texture. Here’s how to get them just right:
- Preheat your oven properly to 425°F (220°C) to ensure even cooking.
- Cut vegetables into similar sizes for consistent cooking, and don’t overcrowd the pan.
- Toss your veggies in oil and seasonings; this keeps them from drying out and helps with flavor.
- Stir halfway through roasting to promote even browning.
- Look for a mix of tenderness and a slight caramelization on the edges – that’s the sweet spot!
How to Make Roasted Veggie and Chickpea Bowls
Ingredients You’ll Need:
For the Bowl:
- 1 cup cooked rice (brown rice or white rice)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, sliced
- 2 medium carrots, sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1-2 tablespoons water (to thin the tahini sauce)
- Salt to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to roast the veggies. In total, you’ll need about 40 minutes to have a delicious bowl ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 425°F (220°C). This will help us get those veggies nice and roasted!
2. Prepare the Veggies and Chickpeas:
In a large bowl, add in the chickpeas, sliced zucchini, carrots, and broccoli florets. Drizzle the olive oil over them, then sprinkle on the garlic powder, paprika, salt, and pepper. Toss everything together with your hands or a spoon until all the veggies and chickpeas are well-coated with the oil and spices.
3. Roast the Mixture:
Spread the chickpea and veggie mixture evenly on a baking sheet lined with parchment paper. Make sure they’re spread out so they roast evenly. Now, pop them into the preheated oven and roast for about 25-30 minutes. Remember to stir them halfway through for even roasting!
4. Make the Tahini Sauce:
While those veggies are roasting, let’s make the tahini sauce! In a small bowl, whisk together the tahini and lemon juice. Add enough water to get the sauce to your desired consistency. If you like it a little thinner, add more water! Don’t forget to add a pinch of salt for flavor.
5. Assemble the Bowls:
Once your veggies are beautifully roasted, it’s time to put the bowls together! Start with a portion of cooked rice in each bowl. Next, generously top the rice with the roasted veggies and chickpeas.
6. Drizzle and Garnish:
Finish off by drizzling the tahini sauce over everything and sprinkling chopped fresh parsley on top for that extra touch. This will add a lovely pop of color and freshness.
7. Serve and Enjoy:
Your Roasted Veggie and Chickpea Bowls are ready to go! Serve them warm and enjoy a healthy, delicious meal packed with flavor.
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute or add any vegetables you like. Bell peppers, sweet potatoes, or even asparagus would work great. Just adjust your cooking time depending on how thick or tender the vegetables are.
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly! Just ensure that all your ingredients, including the tahini, are vegan. No adjustments are needed for the rest of the recipe!
What Should I Do If I Don’t Have Tahini?
No worries! If you don’t have tahini, you can use peanut butter or almond butter as a substitute for a similar texture. Just keep in mind that flavors will change slightly, so adjust the seasoning accordingly!
How to Store Leftovers
Store any leftover roasted veggies and chickpeas in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If you’re storing rice separately, keep it in its own container to maintain texture.
