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A colorful roasted veggie bowl with sweet potatoes, broccoli, and chickpeas over quinoa with tahini drizzle.
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Roasted Veggie and Chickpea Bowls

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups sweet potato, diced into 0.5-inch cubes
  • 1 large red bell pepper, sliced into 0.25-inch strips
  • 1 medium red onion, sliced into wedges
  • 2 cups broccoli florets
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 2 cups cooked quinoa
  • 0.25 cup tahin i
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 tablespoons warm water

Instructions

  • Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine chickpeas, sweet potatoes, bell peppers, red onion, and broccoli.
  • Drizzle olive oil over the mixture and add smoked paprika, cumin, garlic powder, salt, and pepper; toss until all components are evenly coated.
  • Spread the vegetable and chickpea mixture onto the prepared baking sheet in a single, even layer to ensure uniform roasting.
  • Roast in the center of the oven for 25 minutes, tossing the ingredients halfway through the cook time, until vegetables are fork-tender and chickpeas are slightly crispy.
  • In a small bowl, whisk together tahini, lemon juice, maple syrup, and warm water until the dressing is smooth and pourable.
  • Assemble the bowls by placing 0.5 cups of cooked quinoa in each of the four bowls, then topping with equal portions of the roasted vegetable and chickpea mixture.
  • Drizzle the prepared tahini dressing over each bowl and serve immediately.