Chickpea Power Bowl (Printable Version)

Protein-rich bowl featuring spiced chickpeas, roasted vegetables, grains, and tangy tahini sauce for a satisfying 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

# Directions:

01 - Preheat oven to 425°F.
02 - Rinse quinoa or rice. Combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until cooked (quinoa: 15 minutes; rice: 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 on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and slightly 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 slightly crispy.
05 - Whisk tahini, lemon juice, minced garlic, salt, and water in a small bowl, adding water gradually to reach desired consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables, chickpeas, cherry tomatoes, avocado, herbs, and seeds. Drizzle generously with tahini sauce.
07 - Serve immediately.

# Expert Suggestions:

01 -
  • Every bite delivers a different texture, from creamy avocado to crispy chickpeas, so you never get bored halfway through.
  • It looks like restaurant food but comes together with simple roasting and zero tricky techniques.
  • You can prep the grains and roast the vegetables ahead, then assemble bowls in under five minutes when hunger strikes.
  • The tahini sauce tastes like liquid gold and makes you want to drizzle it on absolutely everything in your fridge.
02 -
  • Dry your chickpeas thoroughly with a clean towel before roasting or they'll never get crispy, moisture is the enemy of crunch.
  • Don't skip stirring the vegetables halfway through roasting, the ones touching the pan will scorch while the others stay pale.
  • Add water to the tahini sauce slowly, it transforms from thick paste to pourable sauce in seconds and you can't undo it if you add too much.
03 -
  • Make a double batch of tahini sauce and keep it in the fridge, it lasts a week and transforms salads, wraps, and roasted vegetables instantly.
  • Roast your vegetables on parchment paper for easiest cleanup, nothing sticks and you can slide everything right into your bowl.
  • If your tahini sauce is too thick the next day, whisk in a teaspoon of warm water to bring it back to life.
Go Back