Roasted Chickpea & Veggie Bowl
Wholesome and flavorful, Roasted Chickpea & Veggie Bowl—crispy spiced chickpeas, roasted vegetables, and fluffy quinoa, drizzled with fresh lemon juice for a hearty, nourishing meal.
4
servings30
minutes40
minutes300
kcal1
hour10
minutesIngredients
1.5 cups canned chickpeas
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
0.5 teaspoon salt
4 cups mixed vegetables like bell peppers and zucchini
1 cup quinoa
2 cups vegetable broth
1 tablespoon lemon juice
Directions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easier cleanup.
- Drain and rinse the canned chickpeas, then pat them dry using a clean kitchen towel to remove excess moisture.
- In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and salt until evenly coated.
- Spread the chickpeas onto the prepared baking sheet and roast in the oven for about 20 minutes until crispy.
- Meanwhile, cook the quinoa by bringing vegetable broth to a boil, then adding quinoa. Cover and simmer for 15 minutes or until liquid is absorbed.
- In a separate pan, heat olive oil over medium heat and sauté the mixed vegetables until tender and slightly charred.
- Once done, mix the roasted chickpeas with the sautéed vegetables and cooked quinoa. Drizzle with lemon juice before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Wholesome and satisfying, Roasted Chickpea & Veggie Bowl combines crispy, spiced chickpeas with roasted vegetables and fluffy quinoa, all drizzled with fresh lemon juice. Packed with plant-based protein, fiber, and vibrant flavors, this nourishing bowl is a delicious and balanced meal perfect for a healthy lunch or dinner.
