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Roasted Chickpea Veggie Bowl: Delightful 450-Calorie Meal

Roasted Chickpea and Veggie Buddha Bowl
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A vibrant and healthy Roasted Chickpea and Veggie Buddha Bowl, perfect for a nutritious and satisfying clean-eating dinner. This recipe combines perfectly roasted chickpeas and colorful vegetables for a delicious and wholesome meal.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 medium sweet potato, peeled and cubed
  • 1/2 red onion, cut into wedges
  • 2 cups cooked quinoa
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss the rinsed and drained chickpeas with olive oil, cumin, paprika, garlic powder, and salt.
  3. Spread the seasoned chickpeas on a baking sheet.
  4. On another baking sheet, toss the broccoli florets, cauliflower florets, sweet potato cubes, and red onion wedges with a drizzle of olive oil, salt, and pepper.
  5. Roast the chickpeas for 20-25 minutes, or until crispy.
  6. Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
  7. While the chickpeas and vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, and water in a small bowl until smooth. Add more water if needed to reach your desired consistency. Season with salt and pepper.
  8. Assemble the Buddha bowls by dividing the cooked quinoa among four bowls.
  9. Top the quinoa with the roasted chickpeas and vegetables.
  10. Drizzle generously with the tahini dressing.

Notes

  • For extra flavor, you can add other spices to the chickpeas like chili powder or turmeric.
  • Feel free to swap out the vegetables based on what you have on hand or your preferences. Bell peppers, Brussels sprouts, or zucchini work great.
  • If you don’t have quinoa, brown rice or farro are good alternatives.
  • The tahini dressing can be made ahead of time and stored in the refrigerator.

Nutrition

Find it online: https://tasteportfolio.com/roasted-chickpea-veggie-buddha-bowl/