Chickpea Veggie Bowls with Inexperienced Tahini Sauce

Hands holding the sides of a roasted veggie and chickpea bowl with green tahini sauce

A nourishing, flavorful bowl that comes collectively quick with minimal cleanup? That’s our sort of meal! These Mediterranean-inspired veggie bowls mix spicy roasted chickpeas, vibrant roasted veggies, and optionally available 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!

Eggplant, zucchini, red onion, red bell pepper, green tahini sauce, kalamata olives, chickpeas, olive oil, salt, cumin, cinnamon, and cayenne

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.

Using a spoon to mix chickpeas in a bowl with spices and salt

Becoming a member of the spiced chickpeas on the baking sheet are some colourful veggies: eggplant, purple onion, purple bell pepper, and zucchini. The end result: recent, candy, and savory. Hungry but?

Chopped eggplant, red onion, red bell pepper, zucchini, and chickpeas on a baking sheet

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 (optionally available)!

Drizzling green tahini sauce onto a bowl of roasted veggies, chickpeas, and quinoa

We hope you LOVE these bowls! They’re:

Subtly spicy + smoky
Comforting but gentle
& SO excellent for meal prep!

For those who’re into meal prep, you can also make the sauce and grains as much as 2-3 days forward. The zucchini, bell pepper, and onion might all be chopped upfront, too! The chickpeas and veggies are greatest when freshly roasted however will be reheated in a skillet to assist them crisp again up barely as wanted.

Extra Nourishing Plant-Primarily based Bowls

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Green tahini sauce drizzled on and in a bowl next to two roasted veggie and chickpea bowls

Prep Time 15 minutes

Cook dinner Time 30 minutes

Complete Time 45 minutes

Servings 2 (Bowls)

Course Entree

Delicacies Gluten-Free, Mediterranean-Impressed, Nut-Free, Vegan

Freezer Pleasant No

Does it hold? 2-3 Days


  • 4-5 cups eggplant and/or zucchini, eggplant lower into 1-inch cubes and zucchini thinly sliced (we used each, ~1/2 giant eggplant + 1 small zucchini)
  • 1/2 small purple bell pepper, lower into bite-size items
  • 1/2 small purple onion, lower into bite-size items
  • 1/3 cup kalamata olives, pitted and halved (optionally available)
  • 2 Tbsp olive oil
  • 1/4 – 1/2 tsp sea salt


  • 1 (15.5 oz.) can chickpeas, drained and rinsed (or ~1 ½ cups do-it-yourself)
  • 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 arms to softly roll and dry the chickpeas. A few of the skins ought to begin coming off. You may choose to peel the entire chickpeas — which might 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 (optionally available) 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 aspect of the pan barely to make room for the chickpeas. It’s okay in the event that they overlap a bit, or you possibly can choose to make use of a further baking sheet should you want to unfold them out.

  • CHICKPEAS: In a small bowl (or immediately 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.

  • Roast the veggies and chickpeas on the middle rack for 25-Half-hour, tossing midway by means of, till the veggies are tender and the chickpeas are golden and barely crispy. Whereas your veggies roast, make the inexperienced tahini sauce and (optionally) quinoa or rice for serving.
  • To serve, divide grains (optionally available), veggies, and chickpeas between bowls and prime with inexperienced tahini sauce (there will probably be leftover sauce*). Leftovers will hold individually within the fridge for 2-3 days. Not freezer pleasant.

*Leftover inexperienced tahini sauce is scrumptious with roasted veggies, falafel, rooster, or fish.
*Vitamin info is a tough estimate calculated with the lesser quantity of salt, ~2 Tbsp inexperienced tahini sauce per serving, and with out optionally available substances.

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