Name: Roasted Vegetable and Chickpea Power Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Healthy
Ingredients: 2 cups chickpeas, rinsed and dried; 1 large sweet potato, cubed; 2 cups broccoli florets; 1 red bell pepper, sliced; 3 tbsp extra virgin olive oil; 1 tsp smoked paprika; 1/2 tsp sea salt; 3 tbsp tahini; 1 tbsp lemon juice; 1/4 cup warm water

Quick Summary

A balanced, plant-forward meal featuring roasted seasonal vegetables, crispy chickpeas, and a bright lemon-tahini dressing. High in fiber and plant-based protein, it is perfect for meal prep or a healthy weeknight dinner.

Ingredients

2 cups chickpeas, rinsed
1 large sweet potato, diced
2 cups broccoli florets
1 red bell pepper, sliced
3 tbsp olive oil

1 tsp smoked paprika
1/2 tsp sea salt
3 tbsp tahini
1 tbsp lemon juice
1/4 cup warm water

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss vegetables and chickpeas with oil and spices on a large sheet pan.
3. Roast for 25–30 minutes until edges are golden and tender.
4. Whisk tahini, lemon, and water until smooth to create the dressing.

Stewart's Secret: Dry your chickpeas thoroughly with a paper towel before roasting. The less moisture on the skin, the crunchier they become in the oven.

Nutrition Snapshot

Calories	450 kcal
Protein	16g
Fat	18g
Carbohydrates	58g

Frequently Asked Questions

Can I prep this in advance?

Yes, keep the roasted mix and the dressing in separate containers for up to 4 days.

What other vegetables work well?

Cauliflower, zucchini, or carrots are excellent seasonal alternatives.

Is this recipe gluten-free?

Yes, all ingredients used here are naturally gluten-free.

Roasted Vegetable and Chickpea Power Bowl

The Story

1Ingredients

2Instructions

Quick Summary

Ingredients

Instructions

Nutrition Snapshot

Frequently Asked Questions

Can I prep this in advance?

What other vegetables work well?

Is this recipe gluten-free?

Nutrition Information

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Stewart Lucas

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