Roasted Chickpea Power Bowl (Print Version)

Crispy spiced chickpeas with roasted vegetables and quinoa, topped with creamy tahini dressing

# Ingredient List:

→ 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, farro, or bulgur

→ 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, as needed for consistency
21 - 1/4 teaspoon salt

→ For Serving

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

# Cooking 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 evenly on one prepared baking sheet.
03 - In a separate bowl, combine sweet potato, bell pepper, red onion, and zucchini. Toss with 2 tablespoons olive oil, salt, and pepper. Spread on the second prepared baking sheet in a single layer.
04 - Place both baking sheets in preheated oven for 25 to 30 minutes. Stir halfway through cooking. Chickpeas should be crispy and vegetables should be tender with light caramelization when finished.
05 - If not already prepared, cook grains according to package instructions while chickpeas and vegetables roast.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a bowl. Gradually add water and continue whisking until achieving a smooth, pourable consistency.
07 - Divide greens evenly among four serving 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 Suggestions:

01 -
  • Those roasted chickpeas are addictively crispy on the outside and creamy inside, making you feel like you're eating something indulgent when you're really nourishing your body.
  • It comes together in under an hour but feels impressive enough to serve to guests or meal-prep for the whole week.
  • The tahini dressing is tangy and rich without any cream, so it tastes decadent but stays light and clean.
02 -
  • Don't skip drying the chickpeas—I once rushed this step and ended up with soft, disappointing beans that tasted steamed rather than roasted, and it completely changed the entire bowl's texture.
  • The temperature matters; if your oven runs cool, bump it up to 450°F and check everything a few minutes earlier to avoid undercooked vegetables or chickpeas that aren't quite crispy enough.
03 -
  • If your tahini dressing breaks or becomes grainy, it means you've added water too quickly; whisk in a tiny amount of lemon juice to bring it back together smoothly.
  • Taste your roasted vegetables around the 20-minute mark because oven temperatures vary wildly, and you want them caramelized but not burned.
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