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Veggie Chickpea Power Bowls Recipe

Veggie Chickpea Power Bowls Recipe
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★★★★★

5.1 from 18 reviews

A nutritious and flavorful Veggie Chickpea Power Bowl loaded with roasted broccoli, Brussels sprouts, sweet potatoes, and crispy chickpeas, all topped with a creamy tahini-mustard dressing. This satisfying plant-based meal is perfect for meal prep, easy to customize, and ideal for a wholesome lunch or dinner.

Ingredients

Scale

Vegetables and Chickpeas

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 2 cups sweet potato, cut into 1-inch pieces
  • 1/2 onion, sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Olive oil for drizzling
  • Dash of garlic powder
  • Salt and black pepper to taste

Dressing

  • 1/2 cup tahini
  • 1/2 cup Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1/4 cup apple cider vinegar
  • 1/2 cup water (adjust as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and chickpeas.
  2. Prepare and Season Vegetables: Arrange the broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces on a large baking sheet. Drizzle generously with olive oil and sprinkle with garlic powder, salt, and black pepper to taste. Toss to coat evenly.
  3. Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20-25 minutes, turning the vegetables halfway through cooking. Roast until the vegetables are tender and caramelized with a slight golden edge.
  4. Prepare Chickpeas: On a separate baking sheet, spread the rinsed and drained chickpeas. Drizzle with olive oil and season with salt, pepper, and a pinch of garlic powder. Roast in the oven for about 15 minutes or until the chickpeas are crispy and golden.
  5. Make the Dressing: While the veggies and chickpeas roast, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a bowl until smooth and creamy. Adjust the consistency by adding more water if needed.
  6. Assemble Bowls: Divide the roasted vegetables and crispy chickpeas evenly into serving bowls. Drizzle the prepared tahini-mustard dressing over the top just before serving.

Notes

  • Perfect for meal prep as the components store well in the fridge for up to 4 days.
  • Feel free to customize the vegetables based on the season or preference, such as using cauliflower, carrots, or bell peppers.
  • Store the tahini dressing separately to keep the veggies crisp and drizzle when ready to eat.
  • For added protein, consider topping with pumpkin seeds or sliced avocado.

Nutrition

Keywords: veggie power bowl, roasted vegetables, chickpea bowl, tahini dressing, plant-based meal, vegetarian lunch, healthy bowl, meal prep bowl

Find it online: https://todayquickmeals.com/veggie-chickpea-power-bowls-recipe/