Description
Mediterranean flavors dance in this Roasted Chickpea and Veggie Bowl, blending earthy spices with crisp vegetables. Wholesome ingredients create a nourishing meal that invites you to savor each colorful, nutrient-packed bite.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked quinoa or brown rice
- 1 can (15 ounces/425 grams) chickpeas (drained and rinsed)
- 1 cup cauliflower florets
- 1 cup sweet potato (peeled & diced)
Roasted Vegetables and Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish and Dressing:
- 1/4 cup red cabbage (shredded)
- 1/4 cup cherry tomatoes (halved)
- 1/4 cup cucumber (sliced)
- 1 tablespoon tahini
- 1 teaspoon lemon juice
- Fresh parsley (for garnish)
Instructions
- Prepare a toasty sanctuary for chickpeas by heating the oven to 400°F (200°C), ensuring a crisp exterior and tender interior.
- Meticulously dry chickpeas with a clean towel, then lavish them with olive oil and a harmonious blend of cumin, paprika, turmeric, salt, and pepper.
- Scatter seasoned chickpeas across a baking sheet, creating a single layer for even roasting, and transform them in the oven for 20-25 minutes, rotating midway to achieve uniform golden crispness.
- Simultaneously, coat cauliflower florets and sweet potato cubes with olive oil, garlic powder, smoked paprika, salt, and pepper on a separate baking sheet.
- Roast the vegetable medley for 25-30 minutes, turning once, until edges caramelize and interiors become fork-tender.
- Craft a silky tahini dressing by whisking tahini with fresh lemon juice, adjusting consistency with water if needed.
- Construct your nourishing bowl by layering a base of quinoa or rice, then artfully arranging roasted chickpeas, caramelized vegetables, vibrant red cabbage, juicy cherry tomatoes, and crisp cucumber.
- Elevate the dish with a generous drizzle of tahini dressing and a sprinkle of fresh parsley, creating a visually stunning and flavor-packed meal.
Notes
- Thoroughly dry chickpeas with a clean kitchen towel to ensure maximum crispiness when roasting.
- Customize spice blend by experimenting with different herbs like smoked paprika, za’atar, or curry powder for varied flavor profiles.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier, especially for roasted chickpeas and vegetables.
- Transform this bowl into a protein-packed meal by adding grilled tofu, tempeh, or shredded rotisserie chicken for non-vegetarian options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 487
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg