Chickpea Power Bowl (Printable)

Protein-rich bowl featuring spiced chickpeas, roasted vegetables, quinoa, and tangy tahini sauce for a nourishing plant-based meal.

# What You'll Need:

→ Grains

01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth

→ Chickpeas

03 - 1 can (15 oz) chickpeas, drained and rinsed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon salt

→ Roasted Vegetables

09 - 1 medium sweet potato, peeled and diced
10 - 1 red bell pepper, chopped
11 - 1 small zucchini, sliced
12 - 1 red onion, sliced
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Tahini Sauce

16 - 1/3 cup tahini
17 - Juice of 1 lemon
18 - 1 clove garlic, minced
19 - 2 to 4 tablespoons water
20 - 1/4 teaspoon salt

→ Toppings

21 - 1/2 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 2 tablespoons chopped fresh parsley or cilantro
24 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional

# Method:

01 - Set oven to 425°F (220°C).
02 - Rinse quinoa or rice thoroughly. Combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until cooked through (quinoa requires 15 minutes; rice requires 30 to 40 minutes). Fluff with a fork.
03 - Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.
04 - Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Spread on a second baking sheet and roast for 15 to 20 minutes until edges are slightly crispy.
05 - Whisk tahini, lemon juice, minced garlic, and salt together in a small bowl. Add water gradually while whisking until reaching desired consistency.
06 - Divide cooked grains evenly among four bowls. Top each with roasted vegetables, chickpeas, cherry tomatoes, avocado slices, herbs, and seeds if using. Drizzle generously with tahini sauce.
07 - Serve immediately while components are warm.

# Expert Advice:

01 -
  • Everything roasts at the same temperature, so you can use your oven like a multitasking genius.
  • The tahini sauce ties it all together with a creamy, tangy punch that makes even plain grains taste luxurious.
  • You can prep the components ahead and assemble bowls all week without any sogginess or sad leftovers.
02 -
  • If your chickpeas aren't crisping, it's because they were too wet—dry them thoroughly with a towel before tossing with oil.
  • Don't crowd the vegetables on the pan or they'll steam instead of roast, and you'll miss out on those caramelized edges.
  • The tahini sauce will thicken as it sits, so loosen it with a splash of water before serving if you made it ahead.
03 -
  • Roast extra chickpeas and keep them in a jar for snacking—they're dangerously good straight out of the oven.
  • Use the tahini sauce on everything: drizzle it over roasted broccoli, spread it on sandwiches, or thin it further for a salad dressing.
  • If you're short on time, use pre-cooked grains or microwaveable pouches and focus your energy on the roasted vegetables and chickpeas.
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