Crispy Chickpea & Rainbow Veggie Power Bowl
Eat the rainbow 🌈, crunch the goodness 🥕—vegan life never tasted so bold! 💪✨
Equipment
- Baking Sheet
- Oven
Ingredients
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp chili powder or more to taste
- salt & pepper to taste
- 1 can chickpeas drained, rinsed, and patted dry
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1 cup red bell pepper strips
- 1 zucchini sliced
- 0.5 cup corn fresh or frozen
- 1 cup butternut squash cubed
- 0.5 lemon for juice
- fresh parsley or cilantro for garnish
- toasted nuts or seeds optional, pumpkin or sunflower
Instructions
- Wash all vegetables and chop them into similar-sized pieces for even cooking.
- Toss vegetables with half the olive oil, salt, pepper, and your favorite spice mix (try paprika, cumin, and garlic powder for a smoky-sweet vibe!).
- Roast vegetables on a lined baking sheet at 400°F (200°C) for 25–40 minutes, depending on size and type. Stir halfway through.
- Toss chickpeas with the remaining olive oil and seasonings. Spread them on a separate lined sheet and roast for 30–40 minutes, shaking halfway, until crispy and golden.
- Assemble your bowl! Start with a layer of crispy chickpeas, then add the colorful roasted veggies.
- Squeeze fresh lemon juice over the top. Drizzle with a little more olive oil, and sprinkle with chopped herbs and toasted seeds for extra flavor and crunch.
- Serve warm or cold. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Customize with your favorite seasonal vegetables or grain base like quinoa or brown rice. Make it your own!