Winter Veggie Chickpea Bowl
The Winter Veggie Chickpea Bowl is a warm and hearty meal that’s perfect for those chilly days. Packed with roasted vegetables, nutty chickpeas, and drizzled with a creamy tahini sauce, this bowl is as delicious as it is nutritious. It’s a great way to enjoy seasonal veggies and get a boost of plant-based protein.
Why Make This Recipe
This recipe is not only simple to prepare, but it also highlights the vibrant flavors of winter vegetables. The combination of sweet potatoes, Brussels sprouts, and chickpeas makes for a filling meal that will keep you satisfied. Plus, it’s a great option for meal prep! You can prepare a big batch and enjoy it throughout the week.
How to Make Winter Veggie Chickpea Bowl
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small sweet potato, peeled and diced
- 1 cup Brussels sprouts, halved
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 1 cup cooked quinoa or brown rice
- 2 tablespoons pumpkin seeds or sunflower seeds (optional)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 small garlic clove, minced
- 2–3 tablespoons warm water (to thin)
Directions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the diced sweet potatoes, halved Brussels sprouts, sliced red onion, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper.
- Roast the mixture for 25–30 minutes, stirring once halfway through, until the vegetables are golden and tender.
- While the veggies are roasting, whisk together the tahini, lemon juice, maple syrup, minced garlic, and enough warm water to make a creamy drizzleable sauce. Add salt to taste.
- To serve, divide the cooked quinoa or brown rice between bowls. Top with the roasted veggies and chickpeas.
- Drizzle with the tahini lemon sauce and sprinkle with seeds if using.
How to Serve Winter Veggie Chickpea Bowl
You can serve the Winter Veggie Chickpea Bowl warm, right after making it. It’s great on its own or can be accompanied by a piece of crusty bread. Feel free to add some fresh greens on top for extra flavor and nutrition.
How to Store Winter Veggie Chickpea Bowl
If you have leftovers, store them in an airtight container in the refrigerator. They will stay good for about 3–4 days. You can reheat the bowl in the microwave or on the stovetop, adding a splash of water or broth if it seems dry.
Tips to Make Winter Veggie Chickpea Bowl
- Make sure to cut the sweet potatoes and Brussels sprouts into similar sizes for even cooking.
- Try roasting your veggies until they are slightly crispy for added texture.
- You can adjust the spices in the tahini sauce to your liking. A pinch of cayenne pepper can add a nice kick!
Variation
If you want to mix things up, you can use different vegetables based on your preference or what you have on hand. Carrots, cauliflower, or even kale can work beautifully in this bowl.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used. Just make sure to thaw and drain them before roasting to avoid excess moisture.
2. Is this recipe vegan?
Yes, the Winter Veggie Chickpea Bowl is entirely plant-based, making it suitable for vegans.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare all the components ahead of time and store them separately. Assemble the bowl when ready to eat.
