Delicious Roasted Vegetable & Chickpea Bowl for Vibrant Meals

This Roasted Vegetable & Chickpea Bowl is a colorful, nutritious feast that’s vegan and gluten-free.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 2 bowls

Course: Lunch

Cuisine: Gluten-Free, Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

2 medium Bell Peppers Feel free to substitute with seasonal veggies like zucchini or asparagus.
2 medium Carrots Use young carrots for tenderness or chop larger ones evenly.
1 medium Zucchini Can be swapped with eggplant or summer squash.

For the Chickpeas

1 can Chickpeas Canned chickpeas are convenient, or opt for dried for richer flavor.

For the Dressing

3 tablespoons Tahini Sunflower seed butter can be a nut-free substitute.
2 tablespoons Lemon Juice Lime juice works well for a unique flavor variation.
2 tablespoons Olive Oil Avocado oil can be used for higher heat cooking.

For Seasoning

1 teaspoon Salt Adjust spices based on your preference.
1 teaspoon Paprika Or use cumin and other spices as desired.

Equipment

Oven
baking sheet
Mixing Bowl
Whisk

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C) while you prepare your veggies.
Chop your bell peppers, carrots, and zucchini into uniform pieces. Toss them with olive oil, salt, and spices.
Spread the seasoned vegetables and rinsed chickpeas on a baking sheet and roast for 25-30 minutes.
Whisk together tahini, lemon juice, and a splash of water to make the dressing.
Once roasted, layer the chickpeas and vegetables in a bowl and drizzle with tahini dressing.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 80mgCalcium: 140mgIron: 3mg

Notes

Store leftovers in airtight containers for up to four days. Reheat for best flavor and texture.

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