Delicious Roasted Veggie Chickpea Bowls
Bright, cozy, and endlessly satisfying, these roasted veggie chickpea bowls hit the spot between nourishing and indulgent, featuring roasted vegetables, crispy chickpeas, and a creamy tahini-mustard sauce over a fluffy grain base.
Ingredients
For the Base
- 2 cups Quinoa or Rice or farro/barley for variety
For the Roasted Vegetables & Chickpeas
- 1 medium Zucchini or yellow squash
- 2 medium Carrots or parsnips
- 2 cups Broccoli Florets or cauliflower florets
- 1 medium Red Onion or shallots
- 1 can Chickpeas drained
- 2 tablespoons Olive Oil or avocado oil
- 1 teaspoon Smoked Paprika or regular paprika
For the Sauce
- 1/3 cup Tahini or sunflower seed butter
- 2 tablespoons Dijon Mustard or yellow mustard
- 2 tablespoons Maple Syrup or honey for non-vegans
- 1 tablespoon Lemon Juice or lime juice
- 2–4 tablespoons Water to adjust consistency
For Serving (optional)
- 1/4 cup Fresh Parsley or Cilantro optional, for garnish
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Prep the vegetables: slice the zucchini into half-moons, cut carrots on the diagonal into 1/4-inch slices, break broccoli into florets, and cut the red onion into wedges. Drain and rinse the chickpeas and pat them dry.
Roasting
- Toss the zucchini, carrots, broccoli, red onion, and chickpeas in a large bowl with olive oil, smoked paprika, salt, and pepper.
- Spread in a single layer on a rimmed baking sheet and roast for 20–25 minutes, turning once halfway through, until vegetables are tender and edges are lightly browned.
Cooking the Grain Base
- While vegetables roast, cook quinoa or rice according to package directions (about 15–20 minutes for quinoa, longer for some rices). Fluff with a fork when done.
Making the Sauce
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, and lemon juice. Add water to reach a pourable consistency. Season with salt and pepper.
Assembling the Bowls
- Divide cooked quinoa or rice between bowls. Top with roasted vegetables and chickpeas, drizzle with tahini-mustard sauce, and sprinkle with chopped parsley or cilantro.
Serving
- Taste and adjust with extra salt, pepper, or lemon juice if desired. Serve warm with a lemon wedge or extra sauce on the side.
Notes
For best texture, serve immediately; keep sauce separate until serving if making ahead.