Spicy Roasted Chickpea and Veggie Bowls
The spicy roasted chickpea veggie bowls with tahini sauce are a healthy and filling meal full of plant-based protein and fiber. Enjoy them for lunch, dinner, or an easy meal prep idea.
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Prep Time: 10 minutes -
Cook Time: 40 minutes
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Total Time: 50 minutes
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Yield: 4 bowls 1x -
Category: Lunch -
Method: Roasted
Category:
Method:Ingredients
Roasted Chickpeas:
- 2 tablespoons olive oil
- 2 cans (14 ounces) chickpeas, drained and rinsed
- 2 small sweet potatoes, cut into 1/2-inch cubes
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Bowls:
- 1 cup brown rice
- 4 cups kale, roughly chopped
- 1/2 cup red cabbage, shredded
- 1 green onion, sliced
Turmeric Tahini Sauce:
- 1/4 cup tahini
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 clove garlic, minced
- 1/2 teaspoon ground turmeric
- 1 teaspoon maple syrup (optional)
- 2 tablespoons water, plus more as needed
- Salt
- Pepper
Instructions
- In a pot, combine the brown rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 40 minutes, or as per package directions, until it can be fluffed with a fork.
- Preheat the oven to 425°F and grab a large baking sheet.
- In a large bowl, add the chickpeas, drizzle with 1 tablespoon of olive oil, sprinkle with chili powder, ground cumin, and salt, and toss until well combined. Transfer the chickpeas to the baking sheet.
- In the same bowl, add the cubed sweet potatoes, drizzle with the remaining olive oil, and toss to combine. Transfer to the sheet pan with the chickpeas, spreading everything out evenly.
- Transfer the baking sheet to the oven and cook for 20-25 minutes, tossing the chickpeas and flipping the sweet potatoes, until the chickpeas are crispy and the sweet potatoes tender.
- While the chickpeas and sweet potatoes are cooking, prepare the tahini sauce. In a small bowl, jar, or small food processor, add the tahini, lemon juice, minced garlic, turmeric, maple syrup, 2 tablespoons of water, and a pinch of salt, and whisk until well combined, adding additional tablespoons of water until the desired texture is reached. Taste and adjust seasoning as needed.
- Once the chickpea, sweet potatoes, and brown rice are cooked, remove them from the oven and assemble the bowls. Fill each bowl with a layer of brown rice, top with kale, cabbage, roasted chickpea, and sweet potatoes, drizzle with tahini sauce, and sprinkle with sliced green onions.
- Any leftovers can be cooled and stored in the fridge, unassembled, for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Dry Chickpeas: Add 1 1/2 cups of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the bowl as per step #3.
Nutrition
- Serving Size: 1 bowl
- Calories: 605 calories
- Sugar: 5 grams
- Fat: 21 grams
- Carbohydrates: 89 grams
- Fiber: 16 grams
- Protein: 20 grams
