Chickpea Rice Bowl Recipe
Vegan Roasted Veggie Chickpea Rice Bowl is packed with plant-based protein, easy to make, and budget-friendly. Meal prep for a healthy delicious dinner.
Servings: 3 people
Calories: 563kcal
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
Calories: 563kcal | Carbohydrates: 88g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 106mg | Potassium: 1608mg | Fiber: 18g | Sugar: 9g | Vitamin A: 2237IU | Vitamin C: 163mg | Calcium: 226mg | Iron: 8mg
