Roasted Chickpea Power Bowl

Fuel your day with this Roasted Chickpea Power Bowl, a vibrant and nourishing dish that brings together the best of Mediterranean-inspired flavors. This recipe is perfect for anyone looking for a wholesome meal that is both easy to prepare and incredibly satisfying, whether for meal prep, a healthy lunch, or a comforting dinner.

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The beauty of this bowl lies in the contrast between the crispy, spiced chickpeas and the tender, caramelized roasted vegetables, all tied together by a rich and tangy lemon-tahini dressing.

Ingredients

• Roasted Chickpeas: 1 can (400 g / 14 oz) chickpeas (drained and rinsed), 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper
• Roasted Vegetables: 1 medium sweet potato (peeled and diced), 1 red bell pepper (cut into strips), 1 small red onion (cut into wedges), 1 small zucchini (sliced), 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• Grains: 1 cup (180 g) cooked quinoa (or brown rice, farro, or bulgur)
• Tahini Dressing: 1/4 cup (60 ml) tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, 1 clove garlic (minced), 3–4 tbsp water, 1/4 tsp salt
• For Serving: 2 cups (60 g) baby spinach or mixed greens, 1 avocado (sliced), fresh parsley or cilantro

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roast both trays for 25–30 minutes, stirring halfway, until chickpeas are crispy and vegetables are tender and slightly caramelized.

Step 5

Meanwhile, prepare the grains according to package instructions if not already cooked.

Step 6

For the tahini dressing, whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and enough water to reach a creamy, pourable consistency.

Step 7

To assemble, 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.

Zusatztipps für die Zubereitung

To ensure your chickpeas become truly crispy, make sure they are completely dry before tossing them in oil and spices. Additionally, roasting the vegetables on a separate tray allows them to caramelize properly without overcrowding the pan.

Varianten und Anpassungen

You can easily swap out the vegetables based on the season or what you have on hand; broccoli, cauliflower, or carrots are excellent alternatives. For a different texture, try using farro or brown rice instead of quinoa, and ensure all ingredients are certified gluten-free if needed.

Serviervorschläge

This power bowl can be served immediately while warm or at room temperature, making it a great option for office lunches. For an extra burst of freshness, finish the dish with a generous squeeze of fresh lemon juice just before eating.

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Enjoy this balanced and colorful meal that provides a satisfying mix of textures and wholesome ingredients in every bite.

Recipe FAQs

→ How long do roasted chickpeas stay crispy?

Roasted chickpeas stay crispy for about 2-3 hours at room temperature. For maximum crunch, store them separately from the vegetables and dressing, then combine just before serving.

→ Can I use dried chickpeas instead of canned?

Yes, soak 1 cup dried chickpeas overnight, then simmer for 1-2 hours until tender. Drain thoroughly and pat very dry before roasting to ensure they crisp up properly.

→ What other grains work in this bowl?

Brown rice, farro, bulgur, wheat berries, or even cauliflower rice all work beautifully. Choose grains that hold their texture well when mixed with the roasted vegetables and dressing.

→ How do I store leftovers?

Store components in separate airtight containers in the refrigerator for up to 4 days. Keep the dressing separate and add fresh greens when reheating or assembling.

→ Can this be made gluten-free?

Absolutely. Use certified gluten-free quinoa, brown rice, or buckwheat as your grain base. Double-check that all spices and seasonings are certified gluten-free as well.