Description
Indulge in the vibrant flavors of a Roasted Vegetable and Chickpea Bowl, where colorful veggies and crispy chickpeas come together for a nutritious meal. This dish is not only visually stunning but also packed with plant-based protein and essential nutrients. Perfect for weeknight dinners or entertaining guests, this bowl is a celebration of healthy eating that promises to delight every palate.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, chopped
- 1 red onion, cut into wedges
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- Chop the bell peppers, zucchini, and red onion into uniform bite-sized pieces.
- In a large mixing bowl, toss the chopped vegetables with chickpeas, olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Spread the mixture onto a lined baking sheet in an even layer and roast for 25-30 minutes. Stir halfway through to ensure even cooking.
- Once roasted, remove from the oven and squeeze fresh lemon juice over the top while warm.
- Serve immediately in bowls with optional toppings like avocado or feta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 410
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg