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To make these delicious bowls, gather the following items: - 1 can (15 oz) chickpeas, drained and rinsed - 1 medium sweet potato, peeled and diced - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 red onion, sliced - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1 teaspoon garlic powder - Salt and pepper to taste - 2 cups cooked quinoa or brown rice - Fresh parsley, chopped (for garnish) - Lemon wedges (for serving) These ingredients bring together a mix of flavors and textures. The chickpeas provide protein, while the sweet potato adds sweetness. The veggies contribute crunch and color. You can also add these ingredients for a flavor boost: - 1 teaspoon chili powder for heat - 1 teaspoon onion powder for depth - Avocado slices for creaminess - Feta cheese for a salty kick Using these extras can change the taste profile. Feel free to experiment with spices you love. To make your meal even healthier, consider these add-ins: - Spinach or kale for extra greens - Pumpkin seeds for crunch and healthy fats - A spoonful of hummus for creaminess and flavor - Sliced almonds for added texture These options not only enhance nutrition but also make the dish more filling. You can mix and match based on what you have on hand. Start by gathering all your ingredients. You need one can of chickpeas, a medium sweet potato, a red bell pepper, a zucchini, and a red onion. Drain and rinse the chickpeas. Peel and dice the sweet potato into small cubes. Chop the red bell pepper and slice the zucchini and onion. This prep makes cooking easy and quick. Preheat your oven to 425°F (220°C). On a large sheet pan, combine the sweet potato, chickpeas, red bell pepper, zucchini, and red onion. Drizzle two tablespoons of olive oil over the veggies. Add one teaspoon each of smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss everything well to coat. Spread the mixture evenly on the pan. Roast in the oven for 25 to 30 minutes. Stir halfway through for even cooking. The sweet potatoes should be tender and golden. While your veggies roast, prepare two cups of cooked quinoa or brown rice. Once the veggies and chickpeas are done, take them out of the oven and let them cool for a bit. In each bowl, add a base of quinoa or brown rice. Top it with the spiced chickpea and veggie mixture. Finish with a sprinkle of fresh parsley and serve with lemon wedges on the side. This adds a bright and zesty flavor to your dish. Roasting veggies brings out their best flavors. To get it right, spread your veggies and chickpeas out evenly. This helps them cook evenly. Make sure they are not crowded. Crowding can cause steaming, which makes them soggy. Stir them halfway through cooking. This ensures all sides get nice and crispy. You can switch up the spices for a new taste. Try adding curry powder for warmth. A sprinkle of cayenne adds heat. You can also mix in fresh herbs like thyme or rosemary. These fresh herbs give a bright kick. For a nutty flavor, toss in sesame seeds before serving. Don’t forget to taste as you go! These bowls are very flexible. Serve them with a side of yogurt for creaminess. A dollop of hummus also works great. You can top them with avocado slices for healthy fats. For crunch, add some toasted nuts or seeds. Lemon wedges bring a zesty finish, making each bite pop. Enjoy your meal! {{image_2}} You can mix up the veggies in your bowls. Try using broccoli, carrots, or cauliflower. These vegetables roast well and add great flavor. You can also swap in seasonal veggies like asparagus or Brussels sprouts. This keeps your meals fresh and exciting. Both quinoa and brown rice work great as bases for your bowls. Quinoa cooks quickly and adds protein. It has a nice nutty taste that pairs well with the chickpeas. Brown rice has a heartier texture and is filling. Choose what you like best. You can even combine both for more texture. You can easily prep these bowls ahead of time. Roast extra veggies and chickpeas to store for later. Keep them in the fridge for up to four days. When ready to eat, just heat them up and serve over your grain base. This makes weeknight dinners super easy. To keep your sheet pan spiced chickpea veggie bowls fresh, place the leftovers in an airtight container. Make sure to cool them to room temperature before sealing. Store them in the fridge for up to four days. This way, the flavors stay bright, and the veggies remain tasty. When you're ready to enjoy your leftovers, reheat them in the oven for the best results. Preheat your oven to 350°F (175°C). Spread the veggie mixture on a baking sheet and heat for about 10-15 minutes. Stir halfway to ensure even warming. If you're in a hurry, use the microwave. Heat in short bursts of 30 seconds, stirring in between, until warm. You can freeze these bowls for later. Let the veggie mix cool completely before packing it into freezer-safe containers. It will keep well for up to three months. When you want to eat them, thaw in the fridge overnight. Reheat as mentioned above for a quick, easy meal. Yes, you can use dried chickpeas. First, soak them overnight. Then, cook them until tender. This step takes longer but adds great flavor. Remember to season them well before roasting. These veggie bowls are versatile. Serve them with fresh greens for crunch. You can also add avocado slices for creaminess. A dollop of yogurt adds a nice touch. Enjoy with a sprinkle of nuts or seeds for extra texture. This recipe is already vegan! Just ensure the grain you choose is gluten-free. Quinoa works great for this. Use brown rice if you prefer that. Check labels on any added sauces or toppings. In this post, we explored how to make delicious sheet pan spiced chickpea veggie bowls. You learned about essential ingredients, cooking steps, and ways to add flavor. We also discussed tips for perfect roasting and possible variations to try. Remember, these bowls are great for meal prep and easy to store. Enjoy them fresh or reheated later. Eating healthy can be fun and simple with this recipe!

Sheet Pan Spiced Chickpea Veggie Bowls

Discover a delicious and healthy meal with these Sheet Pan Spiced Chickpea Veggie Bowls! This easy recipe combines roasted chickpeas, vibrant veggies, and spices for a nutritious dish you'll love. Perfect for meal prep or a quick dinner, it's packed with flavor and nutrition. Learn how to create these satisfying bowls in just 40 minutes. Click to explore the full recipe and elevate your weeknight dinners!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium sweet potato, peeled and diced

1 red bell pepper, chopped

1 zucchini, sliced

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper to taste

2 cups cooked quinoa or brown rice

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C).

    On a large sheet pan, combine the diced sweet potato, chickpeas, red bell pepper, zucchini, and red onion.

      Drizzle the olive oil over the veggies and chickpeas, followed by the smoked paprika, cumin, garlic powder, salt, and pepper.

        Toss everything together until evenly coated with the seasoning.

          Spread the mixture out evenly on the sheet pan.

            Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.

              While the veggies are roasting, prepare the quinoa or brown rice according to the package instructions.

                Once the veggies and chickpeas are done, remove them from the oven and let them cool slightly.

                  To assemble the bowls, place a base of quinoa or brown rice in each bowl, topped with the spiced chickpea and veggie mixture.

                    Garnish with fresh parsley and serve with lemon wedges on the side for a zesty finish.

                      Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4