Description
A nutritious and flavorful bowl filled with roasted vegetables and chickpeas.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
Instructions
- Preheat oven to 400°F (200°C).
- Spread mixed vegetables and chickpeas on a baking sheet.
- Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper.
- Toss to coat evenly.
- Roast for 25-30 minutes until vegetables are tender.
- Serve over cooked quinoa.
Notes
- Use any seasonal vegetables.
- Can add tahini sauce for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: roasted veggie chickpea bowls