Roasted Chickpea Power Bowl (Printable Copy)

Crispy chickpeas, roasted vegetables, quinoa, and creamy tahini dressing in one vibrant bowl.

# What You Need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, cut into strips
10 - 1 small red onion, cut into wedges
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Grains

15 - 1 cup cooked quinoa, brown rice, farro, or bulgur

→ Tahini Dressing

16 - 1/4 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ For Serving

22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped

# How to Make:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a mixing bowl, combine chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on the first baking sheet.
03 - In a separate bowl, toss sweet potato, bell pepper, red onion, and zucchini with 2 tablespoons olive oil, salt, and pepper. Spread on the second baking sheet.
04 - Place both baking sheets in preheated oven for 25 to 30 minutes, stirring halfway through cooking time. Chickpeas should be crispy and vegetables should be tender with light caramelization.
05 - While roasting, prepare grains according to package directions if not already cooked.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt. Gradually add water until achieving a creamy, pourable consistency.
07 - Divide greens evenly among four serving bowls. Top each with cooked grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle generously with tahini dressing and garnish with fresh herbs.

# Expert Advice:

01 -
  • Crispy roasted chickpeas replace meat so completely you'll stop missing it, and they stay crunchy even after a day in the fridge.
  • Everything roasts on two sheets simultaneously, meaning your oven does the heavy lifting while you make the dressing.
  • It's a build-your-own-bowl situation, so everyone can customize their toppings without extra work.
  • The tahini dressing is thick enough to cling to every ingredient but loose enough to taste like luxury, not obligation.
02 -
  • Wet chickpeas will never crisp no matter how hot your oven gets, so the towel-drying step isn't optional, it's the entire game.
  • Stirring the pan halfway through roasting distributes heat evenly and prevents a burnt bottom with an undercooked top, which I learned by making the mistake twice.
  • The tahini dressing thickens as it sits, so if you're meal prepping, make it slightly looser than you think you need.
  • Avocado browning is a real problem, so slice it minutes before eating, not the night before, no matter how organized you're trying to be.
03 -
  • If your chickpeas aren't crisping after 30 minutes, your oven might run cool, so bump it to 450°F and check back in five minutes rather than waiting another 15.
  • Don't skip the parchment paper because chickpeas stick to bare sheet pans and the sticking prevents the browning you're after.
  • Make the tahini dressing in a mason jar and shake it for 30 seconds instead of whisking if you're tired, it creates the same creamy texture.
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