Healthy Roasted Chickpeas Quinoa Veggie Bowl Recipe
It all began on a bright and bustling afternoon, with my kitchen bathed in golden sunlight, and the aroma of spices dancing in the air. Inspired by a desire for a wholesome yet flavorful meal, I embarked on a culinary adventure that would soon become a favorite in my repertoire.
As I surveyed my pantry and fridge, my eyes settled on a humble bag of dried chickpeas, awaiting their destiny. At that moment, I knew they would take center stage in my creation. But what companions should accompany them on this flavorful journey? Quinoa, with its nutty taste and hearty texture, seemed like the perfect match. And so, the foundation of my bowl was laid.
Quinoa, Chickpeas, and Everything In Between
But a bowl is not complete without its colorful array of veggies, each adding its own vibrant personality to the mix. Cherry tomatoes, bursting with sweetness, joined the party, along with fresh dill to lend a touch of herbaceous brightness. And what about something to add a hint of green? Ah, the healthy zucchini squash, with its mild flavor and tender flesh, was the perfect contender.
With my ingredients assembled and my culinary vision clear, I set to work. The chickpeas were soaked, roasted to golden perfection, and tossed with a fragrant blend of spices. Meanwhile, the quinoa simmered on the stove, filling the kitchen with its earthy aroma. The zucchini sizzled in a pan, caramelizing to perfection, while the cherry tomatoes danced alongside, releasing their juicy sweetness.
As I assembled the Roasted Chickpeas Quinoa Veggie Bowl, layering quinoa, roasted chickpeas, and sautéed veggies with care, I couldn’t help but marvel at the vibrant tapestry of colors and flavors before me. With a final sprinkle of fresh dill and a squeeze of lemon juice, my masterpiece was complete.
And thus, my Roasted Chickpeas Quinoa Veggie Bowl was born—a wholesome, nutritious, and undeniably delicious creation that has since become a staple on my table. With each bite, I am transported back to that sunny afternoon in my kitchen, where culinary inspiration and a love for good food collided to create something truly magical.
Chef’s Notes – Roasted Chickpeas Quinoa Veggie Bowl
- Don’t hesitate to swap out or add different vegetables based on what’s in season or your personal preferences. Bell peppers, carrots, spinach, or avocado would all make great additions to this Roasted Chickpeas Quinoa Veggie Bowl.
- For added texture and flavor contrast, consider adding some crunchy elements like toasted nuts or seeds, such as almonds, pumpkin seeds, or sunflower seeds.
- This recipe is perfect for meal-prepping lunches or dinners for the week. Prepare a large batch of the components and portion them out into individual containers for easy grab-and-go meals.
- While this dish is delicious on its own, you can also serve it with a side of protein like grilled chicken, tofu, or our Spicy Grilled Chow Fun Skewers for a heartier meal.
- Adjust the amount of cayenne pepper in the spice mix to control the heat level according to your preference. You can omit it entirely for a milder flavor or increase it for an extra kick.
- Fresh herbs like cilantro, parsley, or basil can be used instead of or in addition to dill for added freshness and flavor. Experiment with different herb combinations to suit your taste.
Quinoa and Roasted Chickpea Veggie Bowl
Dive into this vibrant Quinoa and Roasted Chickpea Veggie Bowl! Packed with protein, fiber, and fresh veggies, this dish is a perfect blend of flavors and textures. Whether you’re looking for a quick lunch or a nutritious dinner, this bowl has got you covered. It’s easy to make, gluten-free, and vegan-friendly. Get ready to impress your taste buds with this wholesome, delicious meal!
4
servings10
minutes40
minutes320
kcal10
minutes1
hourKeep the screen of your device on
Ingredients
- Chickpeas and Spices
1/3 cup dried chickpeas
2 cups water for soaking
1 tablespoon canola oil for roasting
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon dried thyme
5 anise seeds ground
- Quinoa and Vegetables
1 cup cooked quinoa
6 ounces cherry tomatoes
2 tablespoons chopped fresh dill divided
1 large zucchini squash halved lengthwise
1 tablespoon lemon juice
1 teaspoon canola oil for sautéing
- Alternative Ingredients:
Use canned chickpeas drained and rinsed if short on time.
Substitute Canola Oil with olive oil or avocado oil.
Replace Fresh Dill with fresh parsley or cilantro.
Use yellow squash or eggplant as an alternative to Zucchini Squash
Directions
- Soak the dried chickpeas in water for at least 6 hours. Drain and rinse thoroughly. Pat dry with a paper towel. Preheat the oven to 400°F. Place the chickpeas on a baking sheet and toss with 1 tablespoon of canola oil until evenly coated. Roast for 35-40 minutes until golden brown. Let cool for 10 minutes.
- In a mini grinder, combine salt, oregano, cayenne pepper, thyme, and ground anise seeds. Sprinkle 1/4 teaspoon of the spice mix over the roasted chickpeas.
- While the chickpeas are roasting, cook the quinoa according to package instructions (approximately 15 minutes). Set aside.
- Heat a sauté pan over high heat until hot. Place the zucchini halves in the pan with the skin side up. Reduce heat to medium and cover with a lid. Cook for about 8 minutes until the flesh side is browned. Let cool slightly and slice into half-moons.
- Using the same pan over high heat, add 1 teaspoon of canola oil and heat for 15 seconds. Add cherry tomatoes and stir continuously for another 15 seconds before adding most of the dill (reserve some for garnish). Sauté for an additional 15 seconds.
- In a mixing bowl, combine cooked quinoa, zucchini slices, cherry tomatoes, remaining canola oil, remaining spice mix, and lemon juice. Toss gently to mix.
- Add roasted chickpeas to the bowl and toss gently again. Garnish with reserved fresh dill. Serve warm or cold.
Equipment
- measuring cups and spoons
- colander
- mixing bowl
- baking sheet
- mini grinder
- chef’s knife
- cutting board
- Sauté Pan
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 45g
- Protein: 10g
- Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Fiber: 8g
- Sugar: 5g
- Vitamin A: 15IU
- Vitamin C: 25mg
- Calcium: 6mg
- Iron: 15mg
FAQs – Roasted Chickpeas Quinoa Veggie Bowl
Can I use canned chickpeas instead of dried ones?
Yes, you can use canned chickpeas to save time in making this Roasted Chickpeas Quinoa Veggie Bowl. Make sure to drain and rinse them thoroughly before roasting.
What should I do if I don’t have a mini grinder for the spice mix?
If you don’t have a grinder, you can use pre-ground spices. Just mix them together in a small bowl and sprinkle over the roasted chickpeas.
How can I prevent my quinoa from turning out mushy or too dry?
To achieve perfectly cooked quinoa, make sure to rinse it thoroughly before cooking to remove any bitter coating. Follow the package instructions for the quinoa-to-water ratio and cooking time, and avoid stirring it too much while cooking to prevent it from becoming mushy.
