Vegan Roasted Chickpea Rice Bowl is packed with plant-based protein, easy to make, and budget-friendly. Meal prep this recipe for a healthy and delicious weeknight dinner. It's gluten-free and rich in fiber, vitamin C, and vitamin A.
This is a delicious way to get your daily veggie intake and plant-based protein. Crispy chickpeas, charred Brussels sprouts, tender sweet squash, and a bright herby lemon tahini dressing are combined for the perfect vegan dinner.
This Chickpea Rice Bowl recipe was inspired by my Vegan Roasted Veggie Orzo Salad on this site, as well as this High-Protein Chickpea Quinoa Salad.
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👩🏼🌾 Ingredients
- Chickpeas (garbanzo beans) - use canned or cooked
- Acorn squash, delicata squash, or sweet potato
- Worcestershire sauce (Annie's or The Wizard's brands for vegan), or use balsamic vinegar
- Seasonings - garlic powder, paprika, salt, and black pepper
- Tahini dressing: serve with the quick tahini dressing in the recipe card, or make my Lemon Herb Tahini Dressing
See the recipe card for quantities.
🍠 Substitutions
- Acorn squash - use 1 large delicata squash (halved lengthways, seeded, and sliced ¼-inch thick), or 1 large sweet potato, chopped into ½-inch pieces, instead
- Seasonings - choose your blend of seasonings for the chickpeas (paprika, garlic powder, onion powder, cayenne, cumin, dried oregano)
- Worcestershire sauce - Annie's and The Wizard's brands make vegan Worcestershire sauce, or use balsamic vinegar instead
- Tahini Dressing: Either make the tahini sauce in the recipe card below. Or prepare a batch of my Lemon Herb Tahini recipe to use in your bowls and salads throughout the week.
- Brown rice - serve with quinoa or farro instead
Try my Simple Chickpea Recipes for an easy weeknight dinner or lunch on the go. For more healthy bowls, visit my Veggie Bowls recipes page.
📖 How to Make Chickpea Rice Bowl
Preheat the oven to 425ºF.
Step 1. Dry the chickpeas between the layers of a clean dish towel or paper towel. Transfer them to a large rimmed baking sheet in a single layer. Roast for 7 minutes.
Step 2. Remove them from the oven. Add a drizzle of olive oil, spices, and salt. Roast for 10 minutes more, or until crispy.
Step 3. Slice the squash, Brussels sprouts, and shallots thinly.
Step 4. Transfer the squash to a large baking sheet. Drizzle with olive oil, and sprinkle with salt. Toss to coat evenly. Spread the pieces in a single layer. Place 3 thyme sprigs on top.
Roast for 25 minutes, flipping the pieces over halfway through.
Step 5. Transfer the Brussels, and shallots to a large rimmed baking sheet. Drizzle with olive oil, and sprinkle with salt. Toss to coat evenly. Spread them in a thin layer. Place 4 thyme sprigs on top.
Roast, stirring once, until tender, golden, and lightly charred in spots, about 25 minutes.
Step 6. Mix the Worcestershire sauce, and 1 teaspoon lemon juice in a small bowl. Press or grate 1 clove garlic into the bowl and mix. Set aside.
Step 7. Pour this mixture over the Brussels and shallots once they are done roasting.
Step 8. Make the tahini dressing following the instructions in the recipe card. Or make a batch of my Lemon Herb Tahini instead.
For serving: Cook ½ cup dry brown rice, farro, or quinoa for serving, or use 1 ½ cups leftover cooked rice or grain.
💡 Expert Tips
- Acorn squash: You do not need to peel the squash. Watch this YouTube video for more help with cutting acorn squash.
- Brussels sprouts: Keep a close eye on them so they do not burn.
- Thyme: After roasting, slide your thumb and index finger down the sprigs to release the leaves onto the roasted veggies. Discard of the stems. This is much easier to do after roasting than before.
- Storage: Refrigerate leftover Vegan Roasted Chickpea Rice Bowl in an airtight container for up to 5 days. Store the tahini dressing in a separate container and refrigerate for up to 7 days.
🙋🏽♀️ Recipe FAQs
The trick to crispy chickpeas is to dry them out completely before seasoning. First, dry them between the layers of a clean dish towel or paper towel. This prevents them from steaming in the oven.
Spread them into a single layer on a large baking sheet, and roast for 7 minutes at 425ºF to dry. Then, season with a drizzle of oil, salt, and your choice of spices. Roast again for about 10 minutes, or until crispy.
Slice the Brussels sprouts, shallots, and squash no more than one to two days in advance. Refrigerate the shallots with Brussels, and squash in two airtight containers. Cook the rice and refrigerate for up to 5 days.
Cook the chickpeas and store them in an airtight container in a cool dry place (not the fridge) for up to 3 days. Make this Lemon Herb Tahini Dressing and refrigerate the dressing for up to 7 days.
Peeling acorn squash is not necessary. The skin softens when it is cooked. However, if you prefer to peel it, I advise using a vegetable peeler.
🍽 Related Recipes
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📖 Recipe
Chickpea Rice Bowl Recipe
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Ingredients
- 1 (15-ounce) can chickpeas rinsed and drained, or 1 ½ cups cooked
- Drizzle of olive oil
- Salt to taste
- Dash of paprika
- Dash of garlic powder
- 1 small acorn squash quartered and sliced widthwise ¼-inch thick (or 1 large chopped sweet potato)
- 7 sprigs fresh thyme
- 1 pound Brussels sprouts trimmed and sliced ¼-inch thick
- 1 large shallot sliced into rings, ¼-inch thick
- 1 ½ teaspoons Worcestershire sauce or balsamic vinegar
- 1 teaspoon lemon juice
- 1 clove garlic
For the tahini sauce (see notes):
- ⅓ cup tahini
- 1 tablespoon chopped fresh parsley
- 2 to 3 tablespoons fresh lemon juice
- Maple syrup to taste
- ⅛ to ¼ teaspoon salt or to taste
For serving:
- 1 ½ cups cooked brown rice or farro, or quinoa (or ½ cup dry, cooked)
Instructions
- Preheat the oven to 425ºF.
- Chickpeas: Dry the chickpeas between the layers of a clean dish towel or paper towel. Transfer them to a large rimmed baking sheet in a single layer. Roast for 7 minutes. Remove them from the oven and add a drizzle of olive oil, paprika, garlic powder, and salt to taste. Toss to coat evenly. Roast for 10 minutes more, or until crispy.
- Squash: Transfer the squash to a large baking sheet. Drizzle with olive oil, and sprinkle with paprika, garlic powder, and salt to taste. Toss to coat evenly. Spread the pieces in a single layer. Place 3 thyme sprigs on top. Bake for 25 minutes, flipping the pieces over halfway.
- Brussels sprouts: Transfer the Brussels, and shallots to a large rimmed baking sheet. Drizzle with oil. Sprinkle with salt to taste. Toss to coat evenly with the oil. Spread them in a thin layer. Place 4 thyme sprigs on top. Roast, stirring once, until tender, golden, and lightly charred in spots, about 25 minutes.
- Brussels drizzle: Mix the Worcestershire sauce and 1 teaspoon lemon juice in a small bowl. Press or grate 1 clove garlic into the bowl and mix. Set aside. Pour this mixture over the roasted Brussels sprouts and shallots.
- Tahini dressing: Transfer the tahini, parsley, 2 tablespoons lemon juice, and ¼ cup water to a small bowl. Whisk well to combine. Adjust lemon juice, maple syrup, and salt to taste.*
- Layer: Brown rice, Brussels sprouts, squash, chickpeas, and drizzle with tahini dressing.
Notes
- *Tahini sauce: You can omit the tahini sauce in the recipe and make a batch of my Lemon Herb Tahini to use for multiple bowls and salads.
- Substitute the acorn squash with 1 large Delicata squash (halved lengthways, and sliced ¼-inch thick), or 1 large sweet potato, chopped into ½-inch pieces.
- Season the chickpeas with your choice of spices when you add the olive oil
- Vegan Worcestershire sauce brands: Annie's or The Wizard's
- Thyme: After roasting, slide your thumb and index finger down the sprigs to release the leaves onto the veggies. Discard of the stems.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Store the tahini dressing in a separate container and refrigerate for up to 7 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Leslie says
I tried this recipe. I have never had brussels sprouts or acorn squash before. I must say I have a new recipe to add to make collection. It was so delicious. Thank you so much for this. It is being well enjoyed. The brussels sprouts and shallots were my favorite. I never thought I would like them. I will definitely be making this again.
Nisha Melvani, RDN says
Makes me so happy to read that you tried something new and enjoyed it-especially healthy veggies! Thank you for letting me know.
Emily says
Is the nutritional content for the thahni sauce and rice or just the recipe and sauce?
Nisha Melvani, RDN says
It includes the rice.
JOYCE HON says
This had a lot of steps, but was soooo delicious and makes a lot of food!! Felt like a fancy restaurant. Definitely a good fall meal to impress friends
Nisha Melvani, RDN says
I'm so glad the effort was worth it! Yes, it turns out very fancy:)