This roasted vegetable and chickpea bowl is a vibrant, nutritious meal that's perfect for any time of the day. Packed with colorful vegetables and protein-rich chickpeas, it's both satisfying and delicious. The combination of quinoa, avocado, and a sprinkle of fresh parsley makes it a wholesome and visually appealing dish.
While most of the ingredients in this recipe are common, you might need to pay special attention to quinoa and smoked paprika. Quinoa is a versatile grain that's often found in the health food section of the supermarket. Smoked paprika adds a unique depth of flavor and can usually be found in the spice aisle.
Ingredients for Roasted Vegetable and Chickpea Bowl
Cherry tomatoes: These small, sweet tomatoes add a burst of flavor and color to the dish.
Red bell pepper: Provides a sweet, crisp texture and vibrant color.
Yellow bell pepper: Adds a different color and a slightly sweeter taste compared to the red bell pepper.
Zucchini: A mild-flavored vegetable that roasts beautifully.
Red onion: Offers a slightly sweet and sharp flavor when roasted.
Chickpeas: These legumes are a great source of protein and fiber.
Olive oil: Used to coat the vegetables and chickpeas for roasting.
Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.
Smoked paprika: Provides a smoky, slightly spicy flavor that enhances the dish.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a bit of heat and depth to the flavor profile.
Quinoa: A nutritious grain that serves as the base of the bowl.
Avocado: Adds creaminess and healthy fats to the dish.
Fresh parsley: Used as a garnish to add a fresh, herbal note.
Technique Tip for This Recipe
For perfectly roasted vegetables, make sure they are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, resulting in less caramelization and flavor.
Suggested Side Dishes
Alternative Ingredients
cherry tomatoes - Substitute with grape tomatoes: They have a similar size and sweetness, making them an excellent alternative.
red bell pepper - Substitute with orange bell pepper: They offer a similar sweetness and crunch.
yellow bell pepper - Substitute with green bell pepper: Green bell peppers provide a slightly more bitter flavor but still work well in roasted dishes.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a good replacement.
red onion - Substitute with yellow onion: Yellow onions have a slightly milder flavor but can be used similarly in roasting.
chickpeas - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor, making them a good alternative.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for roasting vegetables.
garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor to roasted vegetables.
smoked paprika - Substitute with regular paprika: Regular paprika offers a similar color and mild flavor, though without the smokiness.
quinoa - Substitute with brown rice: Brown rice has a similar nutritional profile and texture, making it a good base for the bowl.
avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, adding a different but delicious element to the bowl.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, fresh flavor that complements roasted vegetables well.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
Allow the roasted vegetables and chickpeas to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
Store the roasted vegetables and chickpeas separately from the quinoa and avocado. This helps maintain the texture and flavor of each component.
Use airtight containers to store the roasted vegetables and chickpeas. This keeps them fresh and prevents any unwanted odors from seeping in.
For the quinoa, store it in a separate airtight container. This prevents it from absorbing moisture from the vegetables and becoming mushy.
If you plan to eat the roasted vegetable and chickpea bowl within 3-4 days, store the containers in the refrigerator. This keeps the ingredients fresh and ready to eat.
For longer storage, freeze the roasted vegetables and chickpeas in freezer-safe containers or bags. Label them with the date to keep track of freshness.
When freezing, spread the roasted vegetables and chickpeas in a single layer on a baking sheet first. Freeze until solid, then transfer to containers. This prevents them from sticking together.
To reheat, thaw the roasted vegetables and chickpeas in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
For the quinoa, reheat in the microwave or on the stovetop with a splash of water to restore its fluffy texture.
Add the avocado and fresh parsley just before serving to maintain their freshness and vibrant flavor.
Best Tools for This Recipe
Oven: Used to roast the vegetables and chickpeas at 400°F (200°C) until they are tender and slightly charred.
Large bowl: Necessary for tossing the cherry tomatoes, bell peppers, zucchini, red onion, and chickpeas with olive oil and spices.
Baking sheet: Provides a flat surface to spread the vegetables and chickpeas in a single layer for even roasting.
Knife: Essential for chopping the red and yellow bell peppers, red onion, and slicing the zucchini and avocado.
Cutting board: A safe surface to chop and slice the vegetables and avocado.
Measuring spoons: Used to measure out the olive oil, garlic powder, and smoked paprika accurately.
Can opener: Needed to open the can of chickpeas.
Colander: Useful for draining and rinsing the chickpeas.
Spatula: Helps in tossing the vegetables and chickpeas with the olive oil and spices.
Serving bowls: Used to divide the cooked quinoa and top with roasted vegetables, chickpeas, and avocado.
Spoon: Handy for scooping and serving the cooked quinoa into bowls.
How to Save Time on Making This Recipe
Pre-chop vegetables: Chop all vegetables in advance and store them in airtight containers in the fridge.
Use canned chickpeas: Opt for canned chickpeas instead of cooking them from scratch to save time.
Cook quinoa ahead: Prepare quinoa the day before and refrigerate it, so it's ready to use.
Sheet pan roasting: Roast all vegetables and chickpeas on a single sheet pan for easy cleanup.
Batch cooking: Make extra portions and store them for quick meals throughout the week.
Roasted Vegetable and Chickpea Bowl Recipe
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
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cherry tomatoes, bell peppers, zucchini, red onion, and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Spread the vegetables and chickpeas on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, until vegetables are tender and slightly charred.
- Divide cooked quinoa into bowls. Top with roasted vegetables and chickpeas.
- Add sliced avocado on top and garnish with fresh parsley.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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