Spiced Chickpea & Roasted Red Pepper Bowl with Lemon-Tahini Drizzle
This vibrant vegetarian bowl features sheet-pan roasted chickpeas, red peppers, and onions tossed with warming spices, served over quinoa and topped with a zesty lemon-tahini drizzle. It's a wholesome, protein-packed meal that's easy to make and perfect for meal prep.
- 2 cups canned chickpeas, drained and rinsed
- 2 medium red bell peppers, sliced
- 1 large red onion, sliced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 cups quinoa, cooked
- 3 tbsp tahini
- 1 medium lemon, juiced
- 1 tsp maple syrup
- 3 tbsp water
- 2 tbsp fresh parsley, chopped
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Instructions
Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss chickpeas, red bell peppers, and red onion with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
⏱️ 3 minutesSpread the mixture in an even layer on the prepared sheet pan. Roast for 25 minutes, stirring halfway through, until chickpeas are crisp and vegetables are tender.
⏱️ 25 minutes 🌡️ 425°FMeanwhile, in a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy.
⏱️ 2 minutesTo serve, divide cooked quinoa among bowls. Top with roasted chickpea and pepper mixture, drizzle with lemon-tahini sauce, and sprinkle with fresh parsley.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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