Roasted Vegetables and Chickpea Grain Bowl

Roasted Vegetables and Chickpea Grain Bowl

A vibrant and satisfying grain bowl featuring a medley of roasted vegetables and protein-rich chickpeas, tossed with a zesty lemon-herb dressing.

By RecipeBoss
Servings
4
Time Required
45 min

Ingredients

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15 oz chickpeas
2 cups broccoli florets
1 medium sweet potato
1 medium red onion
4 tbsp olive oil
1.5 tsp salt
0.75 tsp black pepper
1 medium lemon
0.25 cup fresh parsley
2 cups cooked quinoa

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Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Drain and rinse chickpeas. Cut sweet potato into 1/2-inch cubes. Cut red onion into wedges.

  3. 3

    In a large bowl, toss chickpeas, broccoli florets, sweet potato, and red onion with 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

  4. 4

    Spread the vegetables and chickpeas in a single layer on a baking sheet.

  5. 5

    Roast for 25-30 minutes, or until vegetables are tender and slightly caramelized, flipping halfway through.

    25 min

  6. 6

    While vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, juice of 1 lemon, and 1/2 teaspoon of salt.

  7. 7

    In a large serving bowl, combine the cooked quinoa, roasted vegetables and chickpeas, and chopped fresh parsley.

  8. 8

    Drizzle the lemon-herb dressing over the bowl and toss gently to combine.

  9. 9

    Serve warm.

Perfect With

avocado slicesa dollop of hummusa side salad