A nutritious, flavorful bowl that comes together quickly With minimal cleaning? This is our type of food! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, hearty roasted vegetables, and optional grains with an herby green tahini sauce. Ready to fall in love!
Plant-based, gluten-free, and just right 10 ingredients Let’s make this thing necessary!
First on the Nutrient Bowl agenda: chickpeas! We toss them with olive oil for crispiness, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne pepper for heat.
Add some spiced chickpeas to the baking sheet colorful vegetables: Eggplant, red onion, red bell pepper, and zucchini. The result: fresh, sweet and delicious. Hungry yet?
After roasting, the veggies and chickpeas are crispy, caramelized and ready to be a veggie bowl! They are divine drizzled with green tahini sauce and especially delicious served over quinoa or rice (optional)!
We hope you like these bowls! They are:
lively
delicious
Herbie
Subtly spicy + smoky
Comfortable yet lightweight
Fiber-packed
And so perfect for meal prep!
If you’re into meal prep, you can make the sauce and grains 2-3 days ahead. Zucchini, bell peppers and onions can all be pre-chopped! Chickpeas and vegetables are best when roasted fresh but can be reheated in a skillet to help crisp them up a bit if needed.
More nutritious plant-based bowls
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 2 (bowl)
vegetable
- 4-5 the cup Eggplant and/or zucchini, eggplant cut into 1-inch cubes and zucchini thinly sliced (We used both, ~1/2 large eggplant + 1 small zucchini)
- 1/2 small Red bell pepper, cut into bite-sized pieces
- 1/2 small Red onion, cut into bite-sized pieces
- 1/3 the cup Kalamata olives, pitted and halved (optional)
- 2 table spoon olive oil
- 1/4 – 1/2 teaspoon Sea salt
chickpeas
- 1 (15.5 oz.) can Chickpeas, drained and rinsed (or ~1 ½ cups homemade)
- 1 table spoon olive oil
- 1/4 teaspoon Sea salt
- 1/2 teaspoon cumin
- 1/2 teaspoon Ground cinnamon
- 1/8-1/4 teaspoon cayenne pepper
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Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
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Optional: Spread the drained chickpeas on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some skin should start to come off. You can choose to peel all the chickpeas — which can help get that extra crunch! – Or simply remove the skins that come off.
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Vegetables: Add eggplant and/or zucchini, peppers, onions, and olives (optional) to a parchment-lined baking sheet. Drizzle with olive oil and toss to distribute the oil evenly. Sprinkle evenly with salt and toss once more. Push the vegetables slightly to one side of the pan to make room for the chickpeas. It’s okay if they overlap a bit, or you can choose to use an extra baking sheet if you want to spread them out.
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Chickpeas: In a small bowl (or directly on a baking sheet), combine the chickpeas, olive oil, salt, cumin, cinnamon, and cayenne pepper. Toss the chickpeas in the oil and spices to coat evenly, then transfer to the open side of the baking sheet.
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Roast the vegetables and chickpeas on the middle rack for 25-30 minutes, until the vegetables are tender and the chickpeas are golden and slightly crispy. While your vegetables are roasting, prepare the green tahini sauce and (optionally) the quinoa or rice for serving.
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To serve, divide grains (optional), vegetables and chickpeas into bowls and top with green tahini sauce (there will be leftover sauce*). Store leftovers separately in the fridge for 2-3 days. Not freezer friendly.
*Nutrition information is a rough estimate with less salt, ~2 tablespoons per serving without green tahini sauce and optional ingredients.
Worship: 1 bhajana Calories: 562 Sugars: 47.9 g Protein: 12.8 g Fat: 38.2 g Saturated Fat: 4.4 g Polyunsaturated Fats: 6.2 g Monounsaturated fats: 19.9 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 1345 mg Potassium: 823 mg Fiber: 15.2 g Sugar: 14.8 g Vitamin A: 200 IU Vitamin C: 47 mg Calcium: 144 mg Iron: 3.5 mg