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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste Roasted chickpeas are the star of this dish. I always use canned chickpeas for ease. A good rinse removes excess sodium. Olive oil gives them a nice crisp. The spices add depth and warmth. Smoked paprika is my favorite for its rich flavor. Cumin brings an earthy taste. Garlic powder adds a savory kick. Cayenne pepper is optional, but it gives heat if you like spice. Always season with salt and pepper to taste. - 1 cup quinoa, rinsed - 2 cups vegetable broth or water Quinoa is a great grain for this bowl. I rinse it to remove bitterness. Cooking it in vegetable broth adds extra flavor. This base is fluffy and filling. It pairs well with the chickpeas and veggies. - 1 bell pepper, diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 2 cups fresh spinach or kale - 1 avocado, sliced - 2 tablespoons tahini - Juice of 1 lemon - Fresh parsley, chopped (for garnish) The veggies bring color and nutrients. I love using bell pepper and zucchini. They add crunch and sweetness. Cherry tomatoes pop with flavor. Spinach or kale adds green goodness. For toppings, I use creamy avocado. Tahini sauce gives a nutty taste. A squeeze of lemon adds brightness. Fresh parsley makes it look pretty. Each bite is packed with flavor and fresh goodness. First, preheat your oven to 400°F (200°C). Grab a baking sheet and line it with parchment paper. In a bowl, combine the drained and rinsed chickpeas with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper, salt, and pepper. Toss everything together until the chickpeas are well-coated. Spread the chickpeas evenly on the baking sheet. Roast them for 25-30 minutes, stirring once halfway through, until they turn crispy and golden brown. While the chickpeas roast, you can cook the quinoa. In a medium pot, bring 2 cups of vegetable broth or water to a boil. Once boiling, add 1 cup of rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. When done, the quinoa should absorb all the liquid and be fluffy. Now, let's sauté the vegetables. In a sauté pan over medium heat, add the diced bell pepper and zucchini. Cook for 5-7 minutes until they become tender. Next, toss in the halved cherry tomatoes and fresh spinach. Sauté everything together for another 2-3 minutes, just until the spinach wilts. Season with salt and pepper to taste. To get crispy chickpeas, start with well-dried ones. After rinsing, pat them dry with a towel. This step helps them roast better. Next, toss the chickpeas with olive oil and spices. Spread them out evenly on a baking sheet. Remember to stir them halfway through roasting. This helps them crisp up all over, not just on one side. You can boost the flavor of your roasted chickpeas. Try adding more spices like onion powder or paprika. Fresh herbs like rosemary or thyme also work well. For sauces, tahini is great, but you could use hummus or yogurt too. A drizzle of hot sauce adds a kick if you like heat. Preparing these bowls in advance saves time. Cook a big batch of quinoa and store it in the fridge. Roast extra chickpeas and keep them in an airtight container. You can chop veggies ahead of time too. Store each component separately to keep them fresh. This way, you can mix and match for quick lunches or dinners. {{image_2}} You can swap quinoa for other grains. Brown rice works great for a nutty taste. Couscous cooks quickly and adds a soft texture. Farro brings a chewy bite that is satisfying. Each grain will change the flavor and feel of your bowl. Feel free to try your favorite! Seasonal vegetables can add freshness. Try sweet corn in summer for a burst of sweetness. In fall, butternut squash adds warmth and creaminess. You can also mix in broccoli, carrots, or asparagus. Use what you love or what’s on sale. Get creative! Want more protein? Tofu makes a great choice. Just cube and bake or sauté until golden. Tempeh is another option that gives a nutty flavor. If you prefer meat, grilled chicken adds heartiness. Each option elevates your bowl and keeps you full! To store leftover roasted chickpeas and vegetables, let them cool first. Place them in an airtight container. Keep the roasted chickpeas separate from the veggies. They stay crispier this way. You can store them in the fridge for up to three days. If you mix them, the chickpeas may lose their crunch. When reheating, I suggest using an oven. Preheat it to 350°F (175°C). Spread the chickpeas on a baking sheet. Warm them for about 10 minutes. This helps them stay crunchy. For veggies, you can use the microwave. Heat them for about 1-2 minutes. Stir halfway for even warming. You can freeze roasted chickpeas and veggies, but it’s best to freeze them separately. For chickpeas, place them in a freezer bag. Remove as much air as possible. Freeze them for up to three months. For veggies, blanch them first. Cool in ice water, then drain. Store them in a freezer bag too. To thaw, leave them in the fridge overnight. You can also use them straight from the freezer in soups or stews. You can swap tahini with several options. Here are a few good choices: - Nut butters, like almond or cashew butter - Sunflower seed butter - Greek yogurt for a creamy texture - A mix of olive oil and lemon juice These alternatives keep the dish tasty. Try what you have at home! Yes, you can easily make these bowls gluten-free. Quinoa is a great gluten-free grain. If you choose to add other grains, ensure they are certified gluten-free. Check labels on any packaged ingredients to avoid gluten. Roasted chickpeas can last for up to one week. Store them in an airtight container at room temperature. To keep them crispy, avoid refrigerating them. If they lose crunch, you can re-roast them for a few minutes to refresh. In this post, we explored a tasty way to make roasted chickpea bowls. You learned about main ingredients like chickpeas, quinoa, and fresh veggies. I shared steps for baking chickpeas and cooking quinoa. We also discussed tips for crispy chickpeas and variations for your bowl. These bowls are versatile and simple to prep in advance. Enjoy personalizing them with your favorite ingredients. Now, you can create your own healthy and delicious meals with ease.

Roasted Chickpea Veggie Bowls

Discover the deliciousness of spiced roasted chickpea veggie bowls! This vibrant recipe combines crispy roasted chickpeas with fluffy quinoa and fresh veggies, all drizzled with a tangy tahini sauce. Perfect for a nutritious meal that bursts with flavor, these bowls are easy to make and packed with nutrients. Click through for the full recipe and elevate your plant-based dining experience today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

2 cups fresh spinach or kale

1 avocado, sliced

2 tablespoons tahini

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a bowl, combine the chickpeas, olive oil, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and pepper. Toss until the chickpeas are well-coated.

      Spread the chickpeas evenly on the prepared baking sheet and roast for 25-30 minutes, or until they are crispy and golden brown. Stir halfway through for even cooking.

        Meanwhile, prepare the quinoa. In a medium pot, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed the liquid and is fluffy.

          In a sauté pan over medium heat, add the diced bell pepper and zucchini. Sauté for 5-7 minutes until tender. Add in the cherry tomatoes and spinach, cooking until the spinach wilts (about 2-3 minutes). Season with salt and pepper.

            In a small bowl, whisk together the tahini, lemon juice, and a little water to thin if necessary.

              To assemble the bowls, start with a base of quinoa, then add the sautéed vegetables, roasted chickpeas, and slices of avocado. Drizzle with the tahini sauce and sprinkle with fresh parsley for garnish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4