A nourishing, flavorful bowl that comes collectively quick with minimal cleanup? That’s our form of meal! These Mediterranean-inspired veggie bowls mix spicy roasted chickpeas, vibrant roasted veggies, and non-obligatory grains with an herby inexperienced tahini sauce. Put together to fall in love!
Plant-based, gluten-free, and simply 10 substances required. Let’s make this factor!
First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to assist them crisp up, cumin for smokiness, cinnamon for sweetness, and a contact of cayenne for warmth.
Becoming a member of the spiced chickpeas on the baking sheet are some colourful veggies: eggplant, pink onion, pink bell pepper, and zucchini. The consequence: contemporary, candy, and savory. Hungry but?
After roasting, the veggies and chickpeas are crispy, caramelized, and prepared for turning into veggie bowls! They’re divine with a drizzle of inexperienced tahini sauce and particularly scrumptious served atop quinoa or rice (non-obligatory)!
We hope you LOVE these bowls! They’re:
Subtly spicy + smoky
Comforting but gentle
& SO good for meal prep!
In the event you’re into meal prep, you may make the sauce and grains as much as 2-3 days forward. The zucchini, bell pepper, and onion might all be chopped prematurely, too! The chickpeas and veggies are finest when freshly roasted however may be reheated in a skillet to assist them crisp again up barely as wanted.
Extra Nourishing Plant-Based mostly Bowls
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Servings 2 (Bowls)
- 4-5 cups eggplant and/or zucchini, eggplant minimize into 1-inch cubes and zucchini thinly sliced (we used each, ~1/2 giant eggplant + 1 small zucchini)
- 1/2 small pink bell pepper, minimize into bite-size items
- 1/2 small pink onion, minimize into bite-size items
- 1/3 cup kalamata olives, pitted and halved (non-obligatory)
- 2 Tbsp olive oil
- 1/4 – 1/2 tsp sea salt
- 1 (15.5 oz.) can chickpeas, drained and rinsed (or ~1 ½ cups home made)
- 1 Tbsp olive oil
- 1/4 tsp sea salt
- 1/2 tsp floor cumin
- 1/2 tsp floor cinnamon
- 1/8-1/4 tsp cayenne
Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
OPTIONAL: Unfold the drained chickpeas out on a clear, absorbent towel and use your palms to softly roll and dry the chickpeas. A few of the skins ought to begin coming off. You may choose to peel all the chickpeas — which will help obtain further crispiness! — or just take away the skins that come off.
VEGGIES: Add the eggplant and/or zucchini, bell pepper, onion, and olives (non-obligatory) to the parchment-lined baking sheet. Drizzle with olive oil and toss to evenly distribute the oil. Sprinkle evenly with salt and toss as soon as extra. Push the veggies towards one facet of the pan barely to make room for the chickpeas. It’s okay in the event that they overlap a bit, or you may choose to make use of a further baking sheet for those who want to unfold them out.
CHICKPEAS: In a small bowl (or instantly on the baking sheet) mix the chickpeas, olive oil, salt, cumin, cinnamon, and cayenne. Toss to evenly coat the chickpeas within the oil and spices, then switch to the open house on the baking sheet.
To serve, divide grains (non-obligatory), veggies, and chickpeas between bowls and high with inexperienced tahini sauce (there shall be leftover sauce*). Leftovers will hold individually within the fridge for 2-3 days. Not freezer pleasant.
Serving: 1 serving Energy: 562 Carbohydrates: 47.9 g Protein: 12.8 g Fats: 38.2 g Saturated Fats: 4.4 g Polyunsaturated Fats: 6.2 g Monounsaturated Fats: 19.9 g Trans Fats: 0 g Ldl 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