Name: Roasted Vegetable and Chickpea Bowl
Ingredients: 2 (15 oz) cans chickpeas, drained and patted dry; 1 medium sweet potato (about 8 oz), diced into ¾-inch cubes; 1 medium red bell pepper, cut into 1-inch pieces; 1 medium yellow bell pepper, cut into 1-inch pieces; 1 small red onion, cut into ½-inch wedges; 2 cups cauliflower florets (about ½ medium head); 3 tablespoons olive oil, divided; 1½ teaspoons ground cumin; 1 teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon sea salt, plus more to taste; ¼ teaspoon black pepper; 2 cups cooked quinoa or brown rice; 1 ripe avocado, sliced; ¼ cup fresh cilantro, roughly chopped; 2 tablespoons tahini; 1 tablespoon lemon juice; 1-2 tablespoons water (for thinning sauce)

Description

These roasted veggie bowls are what meal prep dreams are made of – crispy chickpeas, caramelized veggies, and creamy tahini sauce that gets even better overnight in the fridge.

Ingredients

Scale

2 (15 oz) cans chickpeas, drained and patted dry
1 medium sweet potato (about 8 oz), diced into ¾-inch cubes
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 small red onion, cut into ½-inch wedges
2 cups cauliflower florets (about ½ medium head)
3 tablespoons olive oil, divided
1½ teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon sea salt, plus more to taste
¼ teaspoon black pepper
2 cups cooked quinoa or brown rice
1 ripe avocado, sliced
¼ cup fresh cilantro, roughly chopped
2 tablespoons tahini
1 tablespoon lemon juice
1–2 tablespoons water (for thinning sauce)

Instructions

Preheat oven to 425°F (220°C) and position racks in upper and lower thirds. Line two baking sheets with parchment paper.
In a large bowl, toss chickpeas with 1 tablespoon olive oil, ½ teaspoon cumin, ½ teaspoon smoked paprika, and a pinch of salt. Spread on one-third of a baking sheet.
In the same bowl, combine sweet potato, bell peppers, red onion, and cauliflower with remaining olive oil and spices. Distribute between remaining baking sheet space.
Roast for 20 minutes, then stir everything and rotate baking sheets between racks. Continue roasting for 10-15 minutes until vegetables are tender with caramelized edges and chickpeas are crispy.
Meanwhile, prepare tahini sauce by whisking together tahini, lemon juice, and 1-2 tablespoons water until smooth. Season with a pinch of salt.
Assemble bowls by dividing quinoa or rice between bowls, topping with roasted vegetables and chickpeas, adding sliced avocado, drizzling with tahini sauce, and garnishing with fresh cilantro.