Roasted Veggie and Crispy Chickpea Bowls are a fantastic choice for any meal. This dish is not only easy to prepare but also packed with nutrients. The combination of crispy chickpeas and tender roasted vegetables, all served over a bed of quinoa or rice, makes for a satisfying and healthy meal. Plus, it’s vegan-friendly and can be enjoyed by everyone.
How to Make Roasted Veggie and Crispy Chickpea Bowls
Ingredients:
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups assorted vegetables (such as bell peppers, zucchini, and carrots), chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cooked quinoa or rice
- Fresh herbs for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
- In another bowl, toss the chopped vegetables with the remaining tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Add to the baking sheet with the chickpeas.
- Roast in the oven for 25-30 minutes until the chickpeas are crispy and the vegetables are tender.
- Serve over cooked quinoa or rice, garnished with fresh herbs if desired.
How to Serve Roasted Veggie and Crispy Chickpea Bowls
Serve these bowls warm. You can add a drizzle of your favorite dressing or a squeeze of lemon for extra flavor. Feel free to mix and match your veggies based on what you have available.
How to Store Roasted Veggie and Crispy Chickpea Bowls
If you have leftovers, store them in an airtight container in the fridge. They can last for about 3-4 days. To reheat, just pop them in the microwave or heat them on the stove until warm.
Tips to Make Roasted Veggie and Crispy Chickpea Bowls
- Make sure to dry the chickpeas well after rinsing to help them become extra crispy.
- Use seasonal vegetables for the best flavor and freshness.
- Experiment with different spices to change the flavor profile.
Variation
You can easily change up this recipe by using different grains like farro or barley instead of quinoa or rice. You can also add a protein like grilled chicken or tofu if you prefer.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them before seasoning and roasting.
2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free grains like quinoa or rice.
3. Can I make this recipe in advance?
Absolutely! You can prepare the chickpeas and veggies ahead of time and roast them right before serving. The cooked quinoa or rice can also be stored separately.
Roasted Veggie and Crispy Chickpea Bowls
Ingredients
For the chickpeas
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- to taste Salt and pepper
For the roasted vegetables
- 2 cups assorted vegetables (such as bell peppers, zucchini, and carrots), chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For serving
- 2 cups cooked quinoa or rice
- to taste Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
- In another bowl, toss the chopped vegetables with the remaining tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Add to the baking sheet with the chickpeas.
Cooking
- Roast in the oven for 25-30 minutes until the chickpeas are crispy and the vegetables are tender.
- Serve over cooked quinoa or rice, garnished with fresh herbs if desired.
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