Vegetarian Lunch Bowl with Roasted Vegetables and Chickpeas
This vibrant vegetarian lunch bowl features crispy roasted chickpeas, sweet potatoes, red onions, and broccoli on a bed of quinoa with creamy tahini dressing. Perfect for meal prep or wholesome midweek lunches.
Equipment
- Sheet Pan For roasting vegetables and chickpeas evenly
- Mixing bowls To toss veggies and mix tahini sauce
- Sharp Knife & Cutting Board For prepping vegetables
- Measuring Spoons & Cups For precise seasoning and sauce
- Small whisk or fork To emulsify the tahini dressing
- Saucepan or Rice Cooker To cook quinoa or your grain of choice
Ingredients
- 1 can chickpeas drained and rinsed
- 1 medium sweet potato diced
- 1 red onion sliced
- 1.5 cups broccoli florets
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup baby spinach or kale
Tahini Sauce:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 1 garlic clove minced
- 2 3 tbsp warm water
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan.
- Toss chopped vegetables with olive oil, paprika, salt, and pepper. Spread evenly.
- Pat chickpeas dry and season with cumin and garlic powder. Place separately on the pan.
- Roast everything for 25–30 minutes, flipping halfway through.
- While roasting, cook quinoa and whisk together tahini sauce ingredients.
- Assemble bowl: base of grains, layer on roasted veggies and greens, drizzle with sauce.
- Garnish with fresh herbs, seeds, or lemon wedges if desired.
Notes
For crispier chickpeas, dry them thoroughly before roasting.
Switch up veggies based on seasonality or add avocado for creaminess.