Roasted Chickpea Power Bowl (Printable Version)

Crispy chickpeas, roasted vegetables, and grains with creamy tahini

# What You'll Need:

→ 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 fresh 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)

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a mixing bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on first baking sheet.
03 - In a separate bowl, toss sweet potato, bell pepper, red onion, and zucchini with 2 tablespoons olive oil, salt, and pepper. Spread on second baking sheet.
04 - Place both trays in preheated oven and roast for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with caramelized edges.
05 - If not already prepared, cook grains according to package directions while vegetables roast.
06 - In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually, whisking until mixture reaches creamy, pourable consistency.
07 - Divide greens evenly among four serving bowls. Top with cooked grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle generously with tahini dressing and garnish with fresh herbs.

# Expert Suggestions:

01 -
  • Everything roasts on two trays at once, so you are not stuck flipping pans or babysitting the stove.
  • The crispy chickpeas stay crunchy for days and make excellent midnight snacks when no one is looking.
  • You can swap nearly every vegetable and grain based on what is wilting in your crisper drawer.
  • The tahini dressing doubles as a dip, sauce, or straight up spoon situation.
02 -
  • If your chickpeas are not getting crispy, your oven might be running cool or you skipped the drying step, moisture is the enemy here.
  • Do not skip stirring halfway through, the edges brown faster than the centers and you will end up with burnt zucchini and pale sweet potato.
  • The tahini dressing thickens in the fridge, so add a splash of water before serving leftovers.
03 -
  • If your tahini dressing seizes up and gets grainy, add the water before the lemon juice, it helps the tahini emulsify smoothly.
  • Roast extra chickpeas and toss them on salads, grain bowls, or eat them by the handful while you are cooking dinner.
  • Use a very hot oven, anything under 400 degrees will steam your vegetables instead of caramelizing them.
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