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roasted-vegetable-and-chickpea-bowl-recipe

Roasted Vegetable and Chickpea Bowl Recipe

A delicious and nutritious vegan bowl packed with roasted vegetables, chickpeas, and quinoa.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, chopped
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked quinoa
  • 1 avocado, sliced
  • Fresh parsley, chopped (for garnish)

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss cherry tomatoes, bell peppers, zucchini, red onion, and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
  3. Spread the vegetables and chickpeas on a baking sheet in a single layer.
  4. Roast in the oven for 25-30 minutes, until vegetables are tender and slightly charred.
  5. Divide cooked quinoa into bowls. Top with roasted vegetables and chickpeas.
  6. Add sliced avocado on top and garnish with fresh parsley.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 700mg | Fiber: 12g | Sugar: 8g | Vitamin A: 900IU | Vitamin C: 100mg | Calcium: 80mg | Iron: 4mg

Keywords

Easy, Healthy
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