Chickpea Power Bowl (Printable)

A vibrant bowl featuring spiced chickpeas, roasted veggies, grains, and creamy tahini dressing.

# What You'll Need:

→ 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 fresh parsley or cilantro, chopped
24 - 2 tablespoons toasted pumpkin seeds or sunflower seeds, optional

# Directions:

01 - Set oven to 425°F (220°C).
02 - Rinse quinoa or rice thoroughly. Combine with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender—quinoa requires approximately 15 minutes; rice requires 30 to 40 minutes. 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 to 25 minutes, stirring halfway through, until tender with light browning.
04 - Combine chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt. Distribute on a separate baking sheet and roast for 15 to 20 minutes until slightly crispy.
05 - Whisk together tahini, lemon juice, minced garlic, salt, and water in a small bowl. Add water gradually to achieve desired consistency.
06 - Divide cooked grains equally among four bowls. Layer with roasted vegetables, spiced chickpeas, cherry tomatoes, avocado slices, fresh herbs, and seeds. Drizzle generously with tahini sauce.
07 - Serve immediately while components are still warm.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The tahini sauce is so good you'll find yourself drizzling it on everything for weeks.
  • Packed with plant-based protein and fiber, it actually keeps you full instead of leaving you hungry an hour later.
  • You can prep components ahead and assemble in minutes when hunger strikes.
02 -
  • Don't skip rinsing the chickpeas—that starchy liquid makes them soggy instead of crispy when roasted.
  • Add water to the tahini sauce slowly; it thickens as it sits, so start with less than you think you need.
  • Assemble the bowl right before eating or the avocado will brown and the greens will wilt if you're using them.
03 -
  • Toast your seeds in a dry pan for two minutes before adding them—it doubles their flavor and adds a satisfying crunch that changes everything.
  • Make extra tahini sauce; you'll want it on roasted vegetables, in wraps, or drizzled over simple salads for days afterward.
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