Roasted Vegetable & Chickpea Bowl
A nourishing bowl filled with vibrant roasted veggies and protein-packed chickpeas, perfect for a healthy weeknight dinner.
Ingredients
Main Ingredients
- 1 cup chickpeas, drained and rinsed
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) You can use any vegetables you have on hand.
- 2 tablespoons olive oil
- to taste Salt and pepper
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- as needed water Water, as needed for the dressing Adjust for desired consistency.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables and chickpeas with olive oil, salt, and pepper on a baking sheet. Ensure everything is well coated.
Cooking
- Roast in the oven for 20-25 minutes until the vegetables are tender and lightly browned.
- While the vegetables are roasting, prepare the tahini dressing. Whisk together tahini, lemon juice, minced garlic, and enough water until smooth.
Assembly
- Once the vegetables are done, assemble the bowl by placing the roasted vegetables and chickpeas in a serving dish.
- Drizzle with tahini dressing and enjoy your savory Roasted Vegetable & Chickpea Bowl!
Notes
For an enticing presentation, layer your roasted vegetables and chickpeas in a bowl and top with fresh herbs like parsley or cilantro. Serve alongside quinoa or brown rice for added texture.