Roasted Vegetable and Chickpea Bowls
A wholesome, plant-powered bowl featuring roasted vegetables, crispy chickpeas, and fresh spinach, finished with a tangy hummus dressing. High in protein, fiber, and flavor, this dish makes an easy lunch, dinner, or meal prep option.
Equipment
- 2 large baking sheets
- 1 large mixing bowl
- 2 small bowls
- Whisk (for dressing)
- Measuring Cups and Spoons
- Sharp knife & cutting board
Ingredients
For the Roasted Vegetables & Chickpeas:
- 12 ounces sweet potato peeled and cut into ½-inch cubes
- 2 cups cauliflower florets
- 2 medium carrots peeled and cut into ½-inch chunks
- ½ medium red onion quartered and cut into chunks
- 2 tablespoons olive oil
- 1 ½ teaspoons curry powder
- 1 teaspoon kosher salt
- ¾ teaspoon paprika
- ¾ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 14-ounce can chickpeas, drained and rinsed
- 4 cups fresh spinach leaves
For the Hummus Dressing:
- 4 ½ tablespoons plain hummus
- 2 teaspoons fresh lemon juice
- ¾ teaspoon hot sauce such as Cholula
- 1 ½ teaspoons water
- ½ teaspoon agave nectar
- ⅛ teaspoon kosher salt
Instructions
- Preheat and Prepare Baking Sheets: Begin by setting your oven to 425°F (220°C) so it reaches the right temperature for roasting. While the oven heats up, line two large baking sheets with parchment paper or lightly coat them with nonstick spray. Using two sheets ensures the vegetables and chickpeas have enough space to roast evenly without steaming.
- Chop and Ready the Vegetables: Peel the sweet potato and carrots, then cut them into uniform ½-inch cubes for even cooking. Separate the cauliflower into bite-sized florets and cut the red onion into chunky wedges. Try to keep the pieces fairly similar in size—this helps everything roast at the same rate and prevents some ingredients from burning while others stay undercooked. Place all these vegetables into a large mixing bowl.
- Season the Vegetable Mixture: Drizzle about three-quarters of the olive oil (around 1½ tablespoons) over the vegetables. Toss them gently with clean hands or a spatula until every piece glistens. In a small bowl, combine the curry powder, kosher salt, paprika, cumin, garlic powder, and black pepper. Sprinkle about three-quarters of this spice mixture over the vegetables and toss again, making sure the seasoning is distributed evenly. The spices will lightly coat the vegetables, giving them rich color and aromatic flavor.
- Flavor and Coat the Chickpeas: Place the drained and rinsed chickpeas in another small bowl. Add the remaining olive oil and sprinkle over the rest of the spice mixture. Stir gently until each chickpea is coated with the seasoning. This step ensures the chickpeas roast into golden, slightly crispy bites that add both texture and plant-based protein to the bowls.
- Arrange and Roast the Vegetables: Spread the seasoned vegetables in a single layer across the two prepared baking sheets. Give them plenty of breathing room—crowding the pans can cause steaming instead of roasting, leading to softer, less flavorful results. Place the trays on separate racks in the oven and roast for 15 minutes.
- Add Chickpeas and Continue Roasting: After 15 minutes, remove both trays from the oven. Scatter the seasoned chickpeas over the vegetables, gently stirring to combine. Return the trays to the oven, switching their positions (top rack to bottom, bottom to top) for even browning. Continue roasting for 10–12 minutes, or until the vegetables are tender inside, lightly crisp at the edges, and the chickpeas have a toasty golden color.
- Whisk the Creamy Hummus Dressing: While the vegetables finish roasting, prepare the dressing. In a small bowl, whisk together the hummus, lemon juice, hot sauce, water, agave nectar, and a pinch of salt. The consistency should be creamy yet pourable. If it feels too thick, add a touch more water until it reaches the desired texture. This dressing adds tangy, slightly spicy creaminess that ties all the flavors together.
- Assemble the Nourishing Bowls: Lay a bed of fresh spinach leaves in each serving bowl. Top with about 1 cup of the roasted vegetable and chickpea mixture, spreading it evenly over the greens. Drizzle 1 tablespoon plus 1 teaspoon of the hummus dressing over each bowl. For extra appeal, you can finish with a sprinkle of fresh herbs, sesame seeds, or a squeeze of lemon juice.
- Serve and Enjoy Immediately: These bowls are best served warm, allowing the contrast of roasted vegetables and chickpeas with the cool spinach and creamy dressing. They’re hearty enough for dinner yet light enough for lunch, and the leftovers store beautifully for meal prep.
Notes
- Roasting at high heat creates caramelized edges and richer flavor.
- Use parchment paper to prevent sticking and make cleanup easy.
- Keep vegetable sizes consistent so they roast evenly.
- Don’t overcrowd the pan; space helps vegetables crisp instead of steam.
- Chickpeas should be well-dried before seasoning for maximum crunch.
- The hummus dressing can be thinned or thickened to suit preference.
- Fresh spinach provides a cooling contrast to warm roasted ingredients.
- Leftovers reheat well, making this a great meal-prep option.
- Adjust spice level by increasing or reducing hot sauce in the dressing.
- A squeeze of fresh lemon adds brightness when serving.
