Chickpea Power Bowl (Printable Copy)

Protein-rich chickpeas with roasted vegetables, grains, and tahini for a nourishing meal.

# What You 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 fresh parsley or cilantro, chopped
24 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional

# How to Make:

01 - Preheat oven to 425°F (220°C).
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; brown 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 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 lightly crispy.
05 - Whisk tahini, lemon juice, minced garlic, salt, and water together in a small bowl, adding water gradually to achieve desired consistency.
06 - Divide cooked grains among four bowls. Top with roasted vegetables, chickpeas, cherry tomatoes, avocado, fresh herbs, and seeds. Drizzle generously with tahini sauce.
07 - Serve immediately.

# Expert Advice:

01 -
  • It fills you up without the afternoon energy crash because real protein and whole grains actually sustain you.
  • Everything can be prepped while your oven does the heavy lifting, so you're not stuck stirring pots.
  • The tahini sauce is so good you'll want to drizzle it on absolutely everything else you cook.
02 -
  • Don't skip rinsing canned chickpeas or they'll taste tinny and the spices won't stick properly to their surface.
  • Add the tahini sauce water gradually or you'll end up with soup instead of sauce, and it's harder to fix too thin than too thick.
03 -
  • Spread vegetables in a single layer on the baking sheet so they actually roast instead of steaming; crowding them is the quickest way to disappointment.
  • The tahini sauce tastes better at room temperature than cold straight from the fridge, so mix it while everything else cooks and let it sit.
Return