Healthy Chickpea Dinner Bowl with Roasted Vegetables
A hearty, plant-based bowl loaded with crispy chickpeas, roasted vegetables, fluffy grains, and drizzled with a tangy-sweet maple Dijon dressing. Easy, satisfying, and meal prep-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
1 can chickpeas, drained and rinsed
1 tbsp olive oil (for chickpeas)
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt, to taste
Roasted Veggies:
1 sweet potato, cubed
2 carrots, sliced
1 red onion, chopped
1 bell pepper, sliced
1–2 tbsp olive oil
Salt and pepper, to taste
Grains & Greens:
1 cup dry quinoa or farro
2 cups water or broth
2 cups baby spinach or arugula
Maple Dijon Dressing:
2 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 tbsp olive oil
Pinch of salt and pepper
Optional Toppings:
Sliced avocado
Pumpkin seeds
Fresh herbs (parsley, dill)
Instructions
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Preheat oven to 425°F. Line two baking sheets.
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Toss chickpeas with olive oil, garlic powder, paprika, and salt. Spread on one baking sheet.
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Toss chopped vegetables with olive oil, salt, and pepper. Spread on the second sheet.
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Roast both trays for 25–30 minutes, stirring halfway.
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Cook quinoa or farro according to package instructions. Set aside.
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Whisk all dressing ingredients until smooth.
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Assemble bowls with grains, greens, roasted veggies, chickpeas, and dressing.
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Top with optional add-ons and serve.
Notes
Store components separately for meal prep. Use your favorite vegetables and grain substitutions. Add protein as desired.