Roasted Chickpea Veggie bowl with Lemon Tahini Dressing

For the next couple of weeks, I'll be sharing with you some of my quick, easy, and delicious bowls.

We are going to be cooking once and eating all week!

This first bowl I created for a meal plan I'm making for someone who does not have a lot of time to cook but wants something healthy, nutritious, and super yummy. This checks off all those boxes!

We are roasting up some veggies and completing the bowl with some quinoa and fresh greens of your choice. The lemon tahini dressing pulls it all together in this protein-packed nutrient-dense bowl. This one is also pretty economical too!

Let's get started.

Servings 6 - Prep time - 15 minutes Roasting time - 40 minutes

What you will need


1 15 oz can of chickpeas, drained and rinsed

2 carrots sliced thick

1 fennel bulb, stems removed cut into large pieces

1 red pepper, cut into large pieces

1 red onion, cut into large pieces

2 medium sweet potatoes, diced into 1/2 inch pieces

2 tbs Avocado oil

1/2 tsp sea salt

1/2 heaping tsp garlic powder

cayenne pepper to taste


For the Quinoa

1 cup of quinoa, rinsed and cooked

3 tbs fresh parsley minced


For the Dressing

2 garlic cloves

3 tbs tamari or sea salt to taste, start with 1/4 tsp if using sea salt

1/2 cup tahini

1 lemon, juiced

1/2 cup water

2 tbs olive oil (optional)

Fresh greens of your choice to add to the bowl


What You Need To Do

Preheat the oven to 400°

Place all the prepared veggies and chickpeas in a large mixing bowl and add oil and spices. If you want to omit the oil just add the spices. Place on a baking pan lined with parchment paper and bake for 40 minutes. The onions might get a little crispy but they taste delicious. Store in the fridge for up to 5 days.

While the veggies are roasting prepare the quinoa per package directions. Remove from heat and stir in parsley. Set aside until ready to serve or store in the fridge for up to 4 days.

To prepare the dressing, place all ingredients into a blender or food processor and blend until smooth. Add water if you need to thin dressing. Store in the fridge for up to 5 days.

To prepare the bowl, place a small amount of the roasted veggies and chickpeas, quinoa, and fresh greens in a bowl and drizzle with the dressing! Eat the leftover all week!


 Please make a comment below and let me know what you think, I would love to hear from you.

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If you're interested in joining me for my next FREE 5 Day Plant-based Cooking Challenge starting on the 24th of January then sign up HERE! We're going to be talking more about meal planning and batch cooking! You'll score some Free Meal Planning and Prep Schedule Templates!

I'll see you in the challenge!!

Xo, T





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