Spicy Chickpea and Roasted Veggie Bowl
Enjoy a flavorful and wholesome dinner with our Spicy Chickpea and Roasted Veggie Bowl. Tender roasted vegetables, hearty chickpeas, and a zesty tahini dressing create a satisfying and nutritious vegan dinner. With a preparation time of 25 minutes, cooking time of 30 minutes, and serving up to 2 people, this bowl is a perfect option for a nourishing and delicious evening meal.
The Spicy Chickpea and Roasted Veggie Bowl offer a range of health benefits. Chickpeas are an excellent plant-based protein source, supporting muscle maintenance and repair. They are also rich in fiber, aiding in digestion and promoting satiety, which can assist in weight management. The roasted vegetables, such as cauliflower, bell peppers, and sweet potatoes, provide an abundance of vitamins, including vitamin C and vitamin A, which contribute to a strengthened immune system and improved vision. The spicy seasoning adds a kick of flavor and may boost metabolism and reduce appetite. The tahini dressing, made from sesame seeds, offers a dose of healthy fats, calcium, and iron, supporting bone health and red blood cell production. Enjoy this delightful and nutritious dinner bowl to end your day on a flavorful and nourishing note.
• 1 cup cooked chickpeas (canned or homemade)
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 sweet potato, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to desired spiciness)
• Salt and pepper to taste
• 1 cup cooked quinoa (optional, for serving)
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• Salt and black pepper to taste
HOW TO MAKE IT
Preheat the oven to 425°F (220°C).
In a bowl, toss the chickpeas, cauliflower florets, red bell pepper, and sweet potato with olive oil, paprika, cayenne pepper, salt, and black pepper.
Spread the seasoned vegetables and chickpeas on a baking sheet lined with parchment paper.
Roast the vegetables and chickpeas in the preheated oven for 25-30 minutes or until they are tender and slightly crispy.
While the vegetables and chickpeas are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and black pepper until smooth and creamy. Adjust the consistency by adding more water if needed.
Once the vegetables and chickpeas are roasted, remove them from the oven and let them cool slightly.
In serving bowls, layer the cooked quinoa (if using) at the bottom.
Top the quinoa with the roasted vegetables and chickpeas.
Drizzle the zesty tahini dressing over the bowl.
Serve the Spicy Chickpea and Roasted Veggie Bowl immediately and enjoy the explosion of flavors and textures in every bite.