Ingredients
For the Roasted Chickpeas:
- 1 can chickpeas (15 oz), drained and rinsed 🧆
- 1 tbsp olive oil 🫒
- 1/2 tsp smoked paprika 🌶️
- 1/2 tsp cumin 🌿
- Salt and pepper to taste 🧂
For the Roasted Veggies:
- 1 cup diced carrots 🥕
- 1 cup chopped broccoli 🥦
- 1 cup diced beets or bell pepper (your choice) 🫑
- 1 zucchini, sliced 🥒
- 1 tbsp olive oil 🫒
- Salt and pepper to taste 🧂
Avocado Mash:
- 1 ripe avocado 🥑
- 1 tbsp lemon or lime juice 🍋
- Pinch of salt 🧂
Instructions
1. Roast the Chickpeas
Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through until crispy.
2. Roast the VeggiesOn a separate baking sheet, toss veggies with olive oil, salt, and pepper. Roast in the same oven for 25-30 minutes until tender and slightly caramelized.
3. Prepare the Avocado MashMash the avocado with lemon or lime juice and salt until creamy.
4. Assemble the BowlsDivide roasted chickpeas and veggies into bowls. Add a scoop of avocado mash and garnish with fresh herbs (parsley or cilantro work great).
Notes
Optional Add-Ons & Variations 🧑🍳✨
- Grains: Add brown rice, quinoa, or couscous for extra heartiness 🍚
- Dressing: Drizzle tahini sauce, balsamic glaze, or vegan ranch 🥄
- Crunch: Sprinkle toasted seeds or nuts for texture 🌰
- Spice: Kick it up with chili flakes or hot sauce 🌶️