Roasted Chickpea Power Bowl (Printer View)

Crispy chickpeas, roasted vegetables, grains, and creamy tahini dressing create a nourishing bowl perfect for any meal.

# Components:

→ 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 lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ Serving

22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped (optional)

# Method:

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

# Expert Advice:

01 -
  • Those crispy roasted chickpeas taste like you've discovered a completely new food—they're crunchy, savory, and dangerously addictive.
  • You can make it once and eat it three different ways throughout the week, which feels like winning at meal prep without actually having to think like a meal prep person.
  • It comes together in under an hour and somehow feels fancy enough to serve to someone you're trying to impress.
02 -
  • Don't skip drying those chickpeas—I learned this the hard way when my first batch came out soft and disappointing, and now I'm religious about it.
  • The tahini dressing tastes better the next day as the flavors marry, so if you're meal prepping, make it a day ahead and your future self will be grateful.
  • Assemble your bowl right before eating if you care about texture; the greens will soften and the avocado will brown if they sit too long with the dressing.
03 -
  • Make this in batches and store components separately if you're meal prepping—keep the greens, grains, and roasted vegetables in separate containers, add avocado and dressing right before eating.
  • Roast extra chickpeas and vegetables on the same day; they keep beautifully for five days and suddenly you have the building blocks for three different meals.
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