Roasted Chickpea Power Bowl (Print)

Crispy chickpeas, roasted vegetables, and grains drizzled with creamy tahini.

# Components:

→ 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 lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ Serving

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

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on one prepared baking sheet.
03 - Toss sweet potato, bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Spread in single layer on second prepared baking sheet.
04 - Roast both sheets for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with light caramelization.
05 - Cook grains according to package instructions if not already prepared.
06 - Whisk tahini, lemon juice, maple syrup, minced garlic, and salt. Add water gradually until achieving creamy, pourable consistency.
07 - Divide greens among four bowls. Layer with grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle generously with tahini dressing and garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that tastes like you planned it all week, even when you didnt.
  • The crispy chickpeas give you that satisfying crunch without anything fried or fussy.
  • You can prep the components ahead and build fresh bowls in under five minutes whenever hunger strikes.
  • Its flexible enough to adapt to whatever vegetables or grains you have on hand without losing its charm.
02 -
  • If your chickpeas arent crisping up, its almost always because they werent dried thoroughly enough before roasting.
  • The tahini dressing will thicken as it sits, so add a splash more water if you need to loosen it up before serving.
  • Roasting the chickpeas and vegetables on separate trays keeps the chickpeas from getting soggy from vegetable moisture.
03 -
  • Roast the chickpeas on the top rack of your oven for maximum crispiness and keep a close eye on them in the last few minutes so they dont burn.
  • If your tahini dressing tastes too bitter, add a little more maple syrup or lemon juice to balance it out.
  • Use a high quality olive oil for roasting, the flavor really comes through and makes everything taste richer.
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