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Roasted Vegetable and Chickpea Bowl

Roasted Vegetable and Chickpea Bowl is a vibrant and nourishing dish that combines golden roasted carrots, sweet potatoes, and crispy chickpeas for an explosion of flavors and textures. Perfect for busy weeknights or any time you crave a comforting yet healthy meal, this customizable bowl is not only delicious but also visually appealing. Enjoy it as a wholesome standalone dish or paired with grains like quinoa for added sustenance.

  • Total Time: 45 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium sweet potatoes, diced (about 2 cups)
  • 2 large carrots, sliced (about 1 cup)
  • 1 medium zucchini, sliced (about 1 cup)
  • 1 medium red onion, chopped (about 1 cup)
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Chop sweet potatoes, carrots, zucchini, and red onion into uniform pieces.
  3. In a large bowl, combine chopped vegetables and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, cumin, salt, and pepper. Toss to coat evenly.
  4. Spread the mixture on a baking sheet in a single layer.
  5. Roast for 25-30 minutes until vegetables are golden brown and tender.
  6. Serve hot in bowls; add sauces or toppings as desired.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 bowl (approximately 300g)
  • Calories: 392
  • Sugar: 8g
  • Sodium: 234mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 13g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Feel free to swap in seasonal vegetables like bell peppers or broccoli. Add tahini drizzle or fresh herbs for extra flavor. Store leftovers in an airtight container for up to four days; reheat before serving.