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:VibrantSavoryHerbySubtly spicy + smokyComforting yet lightFiber-packed& 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!
