A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauce. Prepare to fall in love!
Plant-based, gluten-free, and just 10 ingredients required. Let’s make this thing!
First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to help them crisp up, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne for heat.
Joining the spiced chickpeas on the baking sheet are some colorful veggies: eggplant, red onion, red bell pepper, and zucchini. The result: fresh, sweet, and savory. Hungry yet?
After roasting, the veggies and chickpeas are crispy, caramelized, and ready for becoming veggie bowls! They’re divine with a drizzle of green tahini sauce and especially delicious served atop quinoa or rice (optional)!
We hope you LOVE these bowls! They’re:
Subtly spicy + smoky
Comforting yet light
& SO perfect for meal prep!
If you’re into meal prep, you can make the sauce and grains up to 2-3 days ahead. The zucchini, bell pepper, and onion could all be chopped in advance, too! The chickpeas and veggies are best when freshly roasted but can be reheated in a skillet to help them crisp back up slightly as needed.
More Nourishing Plant-Based Bowls
- Spring Buddha Bowl with Quinoa & Lemony White Beans
- Vegan Sushi Bowls with Ginger Marinated Tofu
- Garlic & Herb Sweet Potato Nourish Bowl (30 Minutes!)
- Greek Goddess Bowl (30 Minutes!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Roasted Chickpea & Veggie Bowls with Green Tahini Sauce
- 4-5 cups eggplant and/or zucchini, eggplant cut into 1-inch cubes and zucchini thinly sliced (we used both, ~1/2 large eggplant + 1 small zucchini)
- 1/2 small red bell pepper, cut into bite-size pieces
- 1/2 small red onion, cut into bite-size pieces
- 1/3 cup kalamata olives, pitted and halved (optional)
- 2 Tbsp olive oil
- 1/4 – 1/2 tsp sea salt
- 1 (15.5 oz.) can chickpeas, drained and rinsed (or ~1 ½ cups homemade)
- 1 Tbsp olive oil
- 1/4 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/8-1/4 tsp cayenne
- Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
- OPTIONAL: Spread the drained chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help achieve extra crispiness! — or simply remove the skins that come off.
- VEGGIES: Add the eggplant and/or zucchini, bell pepper, onion, and olives (optional) to the parchment-lined baking sheet. Drizzle with olive oil and toss to evenly distribute the oil. Sprinkle evenly with salt and toss once more. Push the veggies toward one side of the pan slightly to make room for the chickpeas. It’s okay if they overlap a bit, or you can opt to use an additional baking sheet if you prefer to spread them out.
- CHICKPEAS: In a small bowl (or directly on the baking sheet) combine the chickpeas, olive oil, salt, cumin, cinnamon, and cayenne. Toss to evenly coat the chickpeas in the oil and spices, then transfer to the open space on the baking sheet.
- To serve, divide grains (optional), veggies, and chickpeas between bowls and top with green tahini sauce (there will be leftover sauce*). Leftovers will keep separately in the refrigerator for 2-3 days. Not freezer friendly.