Savory Roasted Veggie & Chickpea Bowls for Meal Prep Bliss

Delight in these Roasted Veggie & Chickpea Bowls, a quick and nutritious meal prep solution packed with flavors and textures.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 bowls

Course: Dinner

Cuisine: Plant-Based

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Veggies

2 cups Broccoli Substitution Note: Use cauliflower for a different flavor.
2 cups Brussels Sprouts Substitution Note: Can be replaced with green beans or asparagus.
2 cups Sweet Potatoes Substitution Note: Regular potatoes work well too.
1 large Onion Substitution Note: Shallots can be used for a milder taste.

For the Chickpeas

1 can Chickpeas Substitution Note: Use black beans for a different texture.
2 tablespoons Olive Oil Substitution Note: Avocado oil is a great alternative.
1 teaspoon Garlic Powder Substitution Note: Fresh garlic can be used; adjust quantity to taste.
1 teaspoon Salt
1 teaspoon Pepper

For the Dressing

1/4 cup Tahini Substitution Note: Sunflower seed butter can replace tahini for a nut-free version.
1 tablespoon Dijon Mustard Substitution Note: Yellow mustard works as a substitute.
2 tablespoons Lemon Juice Substitution Note: Lime juice is a viable alternative.
2 tablespoons Maple Syrup Substitution Note: Honey can be used for non-vegan options.
1 tablespoon Apple Cider Vinegar Substitution Note: Rice vinegar can be used instead.
2-4 tablespoons Water Substitution Note: Non-dairy milk can be used for creaminess.

Equipment

Oven
Mixing Bowl
Baking sheet
Parchment paper
whisk

Method

Cooking Instructions

Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
In a large mixing bowl, toss broccoli, Brussels sprouts, sweet potatoes, and onions with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
Roast the veggies for about 20-25 minutes, flipping halfway for even cooking.
Rinse and dry the chickpeas, toss with olive oil, salt, and seasonings, then spread on another baking sheet and roast for about 15 minutes until crispy.
In a medium bowl, whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and adjust water to desired consistency.
Assemble the bowls by dividing the roasted veggies and chickpeas evenly, drizzling with dressing.
Serve warm and enjoy!

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 10000IUVitamin C: 120mgCalcium: 80mgIron: 4mg

Notes

Store components separately for optimal freshness. Adjust seasoning to taste for dressing. Suitable for meal prep over the week.

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