Name: Roasted Veggie & Crispy Chickpea Nourish Bowl – Vibrant & Delicious!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 tbsp olive oil; 1 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 medium sweet potato, chopped; 1 cup Brussels sprouts, halved; 1 bell pepper, sliced; 1/2 red onion, sliced; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp cumin; 3 tbsp tahini; 2 tbsp lemon juice; 1 tsp maple syrup; 1 tsp Dijon mustard; 2-3 tbsp water (adjust for consistency); Salt and black pepper to taste; 2 cups kale or spinach; 1 cup cooked quinoa or brown rice (optional); 1/2 avocado, sliced (optional); Fresh herbs (parsley or cilantro, optional)

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A Roasted Veggie & Crispy Chickpea Nourish Bowl is a wholesome, colorful dish packed with roasted vegetables, crispy chickpeas, and a delicious dressing. This bowl is not only nourishing but also bursting with textures and flavors. Whether you’re looking for a hearty lunch or a satisfying dinner, this plant-based meal is both easy to prepare and incredibly satisfying.

Why You’ll Love This Recipe

Packed with nutrients – Loaded with fiber, vitamins, and plant-based protein.
Customizable – Easily swap out ingredients to fit your taste or dietary needs.
Satisfying texture – Crunchy chickpeas, tender roasted vegetables, and creamy dressing create a perfect balance.
Meal prep friendly – Prepare components in advance for a quick and healthy meal anytime.
Naturally vegan and gluten-free – Suitable for various dietary preferences.

Ingredients

Chickpeas
Sweet potatoes
Brussels sprouts
Bell peppers
Red onion
Kale or spinach
Olive oil
Garlic powder
Paprika
Cumin
Salt
Black pepper
Lemon juice
Tahini
Maple syrup
Dijon mustard
Water
Cooked quinoa or brown rice (optional)
Avocado (optional)
Fresh herbs (optional, such as parsley or cilantro)

Directions

1. Prepare the Chickpeas

Preheat your oven to 400°F (200°C).
Drain and rinse the chickpeas thoroughly, then pat them dry with a paper towel.
Toss the chickpeas with olive oil, garlic powder, paprika, salt, and black pepper.
Spread them evenly on a baking sheet and roast for 25-30 minutes, shaking the tray halfway through for even crisping.

2. Roast the Vegetables

Chop the sweet potatoes, Brussels sprouts, bell peppers, and red onion into bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, salt, and cumin.
Spread them out on another baking sheet and roast for 20-25 minutes, flipping halfway through.

3. Prepare the Dressing

In a small bowl, whisk together tahini, lemon juice, maple syrup, Dijon mustard, water, salt, and black pepper until smooth. Adjust water quantity to reach desired consistency.

4. Assemble the Bowl

In a serving bowl, add a base of kale or spinach.
Layer on the roasted vegetables, crispy chickpeas, and cooked quinoa or brown rice (if using).
Drizzle generously with the tahini dressing.
Top with sliced avocado and fresh herbs for added flavor.

Variations

Grain Swap: Use farro, couscous, or cauliflower rice instead of quinoa or brown rice.
Different Veggies: Swap in zucchini, carrots, or butternut squash for variety.
Protein Boost: Add tofu, tempeh, or grilled chicken if desired.
Spicy Kick: Sprinkle red pepper flakes or drizzle with hot sauce.
Nutty Crunch: Add toasted almonds, walnuts, or pumpkin seeds.

Servings and Timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 2-3 bowls

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm roasted veggies and chickpeas in a 350°F oven for 10 minutes or microwave for 1-2 minutes.
Dressing Storage: Keep dressing separate and refrigerated for up to a week; whisk before use.
Freezing: Not recommended, as roasted veggies may become mushy upon thawing.

FAQs

1. Can I make this bowl ahead of time?

Yes! Store all components separately and assemble when ready to eat.

2. How do I make the chickpeas extra crispy?

Make sure they are completely dry before roasting and avoid overcrowding on the baking sheet.

3. Can I use canned chickpeas?

Yes! Just drain, rinse, and dry them well before seasoning and roasting.

4. What other dressings work well?

Hummus-based dressing, lemon-tahini, or a simple balsamic vinaigrette pair beautifully.

5. Can I make this oil-free?

Yes, roast veggies and chickpeas with a small amount of vegetable broth instead of oil.

6. What can I use instead of tahini?

Almond butter, cashew butter, or plain yogurt make great substitutes.

7. How can I make this more filling?

Add a grain like quinoa or rice and a healthy fat like avocado or nuts.

8. Can I roast veggies in an air fryer?

Absolutely! Roast at 375°F for 15-18 minutes, shaking the basket halfway through.

9. What’s the best way to store the dressing?

In an airtight jar in the fridge; stir or shake before using.

10. Can I serve this cold?

Yes, it tastes great both warm and chilled!

Conclusion

This Roasted Veggie & Crispy Chickpea Nourish Bowl is a nutritious, flavorful meal perfect for any occasion. Whether you enjoy it fresh out of the oven or as a meal prep option, its delicious combination of textures and flavors will leave you feeling satisfied. Try it today and customize it to your liking!

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