Description

Chickpea & Roasted Vegetable Grain Bowls are a vibrant and nourishing meal that combines roasted vegetables, protein-packed chickpeas, and fluffy grains, all drizzled with a zesty dressing. This delightful dish is perfect for weeknight dinners or meal prep, offering endless customization options to suit your taste. With its stunning presentation and rich flavors, it promises to be a hit at any gathering.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
2 cups assorted vegetables (bell peppers, zucchini, carrots), chopped
1 cup quinoa or brown rice
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste
2 tbsp fresh parsley or cilantro, chopped
2 tbsp lemon juice (freshly squeezed)
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, toss chopped vegetables with olive oil, paprika, garlic powder, salt, and pepper.
Spread the seasoned vegetables on a baking sheet lined with parchment paper.
Roast for 20-25 minutes until tender and golden.
Cook quinoa or brown rice according to package instructions.
While cooking grains, whisk together lemon juice, Dijon mustard, maple syrup (or honey), salt, and pepper for the dressing.
Assemble by layering grains at the base of each bowl topped with roasted vegetables and chickpeas. Drizzle with dressing and garnish with fresh herbs.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl (350g)
Calories: 450
Sugar: 5g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg

Keywords: Feel free to swap quinoa with farro or barley for added texture. For extra protein, consider adding grilled chicken or tofu. Store leftovers in an airtight container in the fridge for up to three days.