This bowl is a delicious veggie option that is both filling and flavorful. A roasted chickpea veggie bowl with tahini sauce, broccoli and cauliflower, topped with kimchi and avocado.
Looking for more vegetable-heavy options? Try our Italian Cabbage Recipe or Low Carb Shrimp Scampi with Zoodles
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The Chickpeas
I rinse and dry the chickpeas before I do anything. Then pour them into a glass pyrex pan and coat them with olive oil. I don't usually premix the seasoning like I have it written in the recipe. A combination of paprika, garlic powder, chili powder, onion powder, salt, pepper, and cayenne is a great mixture for this recipe. I season the heck out of the chickpeas to make sure they taste really good. Then mix them really well until the seasoning is covering all of them.
Roast them in the oven for about 15 minutes at 425°. They should be crispy when you pull them out of the oven.
The Vegetables
I am the WORST at rinsing veggies. But since I've had a kid, I've been much better about it. Wash all of your vegetables first and then shake out as much water as you can. We used cauliflower, broccoli, and brussels sprouts.
The vegetables in the recipe can be substituted with whatever you want. We have used asparagus, green beans, sweet potato, and carrots. Anything can work well in this bowl so fill it with as many different vegetables as you can.
Lemon Tahini Dressing
This is a simple, yet delicious dressing. It's so easy and quick to make. Just whisk tahini, lemon juice, minced garlic, and a little water. Add a little extra water to thin out the dressing as necessary.
Lemon tahini dressing goes great on avocado toast, salad, and grilled chicken. It's a great addition to your meal. We get the tahini from Trader Joe's.
You could even substitute the Lemon Tahini dressing with our Avocado Lime Crema or Cilantro Lime Ranch Dressing.
Toppings for the Roasted Chickpea Veggie Grain Bowl
We topped this roasted chickpea veggie grain bowl with avocado, lemon tahini dressing, kimchi, and sesame seeds. I love this combination, and I've really grown to love kimchi.
Other toppings that would go great on this boal would be chopped cherry tomatoes, cucumber, tabbouleh, sauerkraut instead of kimchi, or olives. I'm sure other toppings would go great with this dish, but this is what I have tried so far.
Grains
I really like quinoa for the bowl because it's light and mixes well with the tahini. I've also had this same dish with bulgur and farro and both are great options. Rice or barley would also be great options.
Don't skip on the grain! It brings all the vegetables together and fills you up. When I make my wife's salad for work, I put quinoa in it to make sure she has enough calories. I don't know just vegetables are never enough calories for us to stay awake.
Meal Prep
The roasted chickpea veggie grain bowl is a great, nutritious, way to make premade lunches from scratch. Our family is all about eliminating as much processing as possible. Sometimes that isn't always possible. But for us, it's just important that we try.
It definitely takes a lot of our time to always meal prep. We eat out at restaurants maybe once a month. Most of what we eat is made at home, always from scratch. It's a way for us to save money and enjoy each other's company. Most of our days are spent in the kitchen. Some people might hate that, but I always enjoy standing in the kitchen with a knife in my hand and my fingers smelling like garlic.
Pick one day a week to meal prep 6 meals. Keep it simple. Don't try to do too much in one day. That's when you cook all this great homemade food and then decide you have to go out because you can't look at the food you just cooked!
FAQs
You could add roasted zucchini, brussel sprouts, asparagus, or green beans. The dish is meant to inspire you so use the ingredients that you have to make it work.
Pat dry your chickpeas with a paper towel. This way there won't be a ton of steam in the oven while roasting them. Also, make sure they are spread apart on a baking sheet. The further apart they are from each other, the crunchier they will be.
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More Vegetable Dishes!
📖 Recipe
Roasted Chickpea Veggie Grain Bowl
Equipment
- 1 medium bowl
- 2 baking pans
- 1 small pot
Ingredients
- 2 cans chickpeas, rinsed
- 1 head broccoli, rinsed and stalked
- 1 head cauliflower, rinsed and stalked
- 1 lb Brussels sprouts, rinsed and halved
- 1 cup quinoa or grain of choice
- 2 ½ tablespoon paprika
- 2 tablespoon chili powder
- 2 tablespoon garlic powder
- 1 ½ tablespoon onion powder
- 2 teaspoon salt
- 2 teaspoon pepper
- 1-2 teaspoon cayenne pepper
- 2 tablespoon sesame seeds
- 1 cup kimchi
- ¼ cup olive oil
- 1 avocado
Lemon Tahini Dressing
- ½ cup tahini
- 2 tablespoon lemon juice
- 1 clove garlic minced
- 2 tablespoon water
Instructions
- Preheat oven to 425°. Mix all of the seasonings together in a bowl except for the sesame seeds.
- In one pan, place all chickpeas, and drizzle with olive oil. In a separate pan, place broccoli and cauliflower and drizzle with olive oil. In the last pan, place all brussels sprouts and drizzle with olive oil. Season all your vegetables and beans with the seasoning mixture.
- Roast in the oven for 15-20 minutes. Cook grain as per packaging and set aside. Whisk lemon tahini dressing ingredients together.
- In a bowl, add grain and then add vegetables, beans, kimchi, avocado, and lemon tahini dressing. Top with sesame seeds.
Notes
- Separate your vegetables on to a tray so that they have room to breathe. This will help char them so they are crispy and not steamed.
- For more flavor, boil your grain in chicken broth.
Vinny
A delicious meal prep recipe that we make when we want to go veggie heavy! Hope you enjoy!