Chickpea Power Bowl (Printable)

A vibrant bowl with spiced chickpeas, roasted vegetables, grains, and creamy tahini sauce for a nourishing meal.

# Ingredient List:

→ Grains

01 - 1 cup quinoa or brown rice, uncooked
02 - 2 cups water or vegetable broth

→ Chickpeas

03 - 1 can (15 oz) chickpeas, drained and rinsed
04 - 1 tablespoon olive oil
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon salt

→ Roasted Vegetables

09 - 1 medium sweet potato, peeled and diced
10 - 1 red bell pepper, chopped
11 - 1 small zucchini, sliced
12 - 1 red onion, sliced
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Tahini Sauce

16 - 1/3 cup tahini
17 - Juice of 1 lemon
18 - 1 clove garlic, minced
19 - 2 to 4 tablespoons water
20 - 1/4 teaspoon salt

→ Toppings

21 - 1/2 cup cherry tomatoes, halved
22 - 1 avocado, sliced
23 - 2 tablespoons chopped fresh parsley or cilantro
24 - 2 tablespoons toasted pumpkin seeds or sunflower seeds

# Directions:

01 - Set oven temperature to 425°F
02 - Rinse quinoa or rice thoroughly. Combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender (15 minutes for quinoa; 30-40 minutes for rice). Fluff with a fork.
03 - Toss sweet potato, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until vegetables are tender with light browning.
04 - Combine drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Distribute on a separate baking sheet and roast for 15-20 minutes until edges are crispy.
05 - Whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add water while whisking until achieving desired consistency.
06 - Divide cooked grains equally among four bowls. Layer roasted vegetables and chickpeas on top. Garnish with cherry tomatoes, avocado slices, fresh herbs, and seeds. Drizzle generously with tahini sauce.
07 - Serve bowls immediately while grains and vegetables remain warm.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day fussing over it.
  • The roasted chickpeas have this addictive crispy-outside, creamy-inside texture that keeps you coming back for more.
  • You can prep components ahead and assemble bowls whenever hunger strikes, making it perfect for busy weeks.
02 -
  • Dry your chickpeas thoroughly before roasting—moisture is the enemy of crispiness, so a clean kitchen towel makes all the difference.
  • Don't skip rinsing the canned chickpeas; the starchy liquid prevents them from crisping and the flavor improvement is real and noticeable.
03 -
  • Toast your pumpkin or sunflower seeds in a dry skillet for a minute before adding them; it wakes up their flavor and adds a satisfying crunch that finishes the bowl perfectly.
  • If your tahini sauce breaks or separates, start fresh with a teaspoon of water in a clean bowl and whisk in the separated sauce slowly—it always comes back together.
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