Roasted Chickpea Power Bowl (Printable)

Crispy chickpeas, roasted vegetables, quinoa, and creamy tahini come together in this vibrant Mediterranean-inspired bowl.

# What You’ll Need:

→ 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 or brown rice

→ 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 (optional)

# How-To:

01 - Preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
02 - Pat the chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on one baking sheet in an even layer.
03 - In a separate bowl, toss sweet potato, bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Spread on the second baking sheet.
04 - Roast both trays for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and slightly caramelized.
05 - Meanwhile, prepare the grains according to package instructions if not already cooked.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and enough water to reach a creamy, pourable consistency.
07 - Divide greens among four bowls. Top with grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle generously with tahini dressing and garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like effort but comes together on two sheet pans with almost no babysitting.
  • You can prep the whole thing on Sunday and eat different versions of it all week without getting bored.
  • The tahini dressing is so good you'll start putting it on everything, even toast.
  • It works warm, cold, or somewhere in between, which means it's perfect for actual life.
02 -
  • If your chickpeas aren't getting crispy, it's because they weren't dry enough before roasting, so really commit to the towel step.
  • Don't crowd the vegetables on the pan or they'll steam and get soggy instead of caramelizing.
  • The tahini dressing will seize up and look grainy at first, but keep whisking and adding water, it'll come together into something silky.
03 -
  • Make a double batch of the tahini dressing and keep it in the fridge, it's perfect on salads, roasted vegetables, or even as a dip.
  • If you like your chickpeas extra crispy, roast them for an additional 5 minutes after the vegetables come out.
  • Taste the dressing before you drizzle, tahini brands vary in bitterness so you might need a little more lemon or maple to balance it out.
Return