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Roasted Vegetable Chickpea Bowl

roasted vegetable chickpea bowl - featured image

A hearty, wholesome, and easy-to-make dinner recipe featuring roasted sweet potatoes, chickpeas, and vibrant veggies, tied together with a zesty tahini drizzle.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can chickpeas, drained and rinsed
  • 1 large red bell pepper, sliced into strips
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 12 tablespoons water

Instructions

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. Peel and dice the sweet potatoes, slice the bell pepper and zucchini, and cut the onion into wedges.
  3. Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss them in a bowl with 1 tablespoon of olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
  4. In a large mixing bowl, combine the sweet potatoes, bell pepper, zucchini, and onion with the remaining olive oil, salt, and pepper. Mix until evenly coated.
  5. Spread the veggies and chickpeas in a single layer on the sheet pan. Roast for 25-30 minutes, flipping halfway through, until the veggies are tender and slightly caramelized.
  6. In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the consistency by adding more water if needed.
  7. Divide the roasted veggies and chickpeas into bowls. Drizzle with the tahini sauce and serve warm.

Notes

[‘Don’t overcrowd the pan to ensure even roasting.’, ‘Dry the chickpeas thoroughly to help them crisp up.’, ‘Flip the veggies and chickpeas halfway through cooking for even caramelization.’, ‘Make extra tahini drizzle—it’s versatile and delicious.’]

Nutrition

Keywords: roasted vegetables, chickpea bowl, healthy dinner, vegan recipe, gluten-free, meal prep