This roasted chickpea quinoa bowl is one of those meals I make on repeat without ever getting tired of it. Crispy roasted chickpeas, sweet potato, fluffy quinoa, and fresh greens all brought together with a creamy homemade tahini dressing. It is completely plant-based, naturally gluten-free, and comes together in under 40 minutes.
I love making a big batch of this on Sundays and having it ready to grab throughout the week. The components keep well separately in the fridge and it genuinely tastes just as good on Thursday as it did the day you made it.
On weeks when I want more variety I will prep this alongside a batch of my vegan mason jar salad so I have two different lunches to rotate between. And if I want to add extra protein I will throw some crispy air fryer tofu on top.
How to Make a Nourish Bowl
Making healthy nourish bowls is truly so simple and easy to customize!
- I always start with a base of greens + grain of choice. I used mixed greens and quinoa as the base for this recipe. Other great base options are brown rice, massaged kale or cauliflower rice for a low carb option.
- Next I add roasted veggies, protein and carbs! I roasted crispy chickpeas, added massaged greens, and piled on some roasted sweet potatoes. For plant based protein ideas, my favourites are tempeh, tofu, beans, nuts/seeds, and lentils.
- Add your favourite dressing! I always top my nourish bowls with an easy homemade dressing. My favourite dressing for nourish bowls is this homemade creamy tahini dressing. It's made with just 4 ingredients and takes the flavours to another level! It also helps bring all the flavours together and add in some healthy fats and added nutrients.
More Recipes You'll Love
- Butternut Squash Kale Salad - another tahini-dressed bowl that meal preps just as beautifully as this one
- Vegan Falafel Bowl - same hearty bowl format with a Middle Eastern twist, you will be glad you added it to the mix
- Vegan Peanut Noodles with Tofu - a surprisingly flavorful weeknight dinner to have ready when you want something different from a bowl
📖 Recipe
Roasted Chickpea Quinoa Bowl
Equipment
- Baking Sheet
- Parchment Paper
- medium saucepan
- small bowl for whisking the tahini dressing
Ingredients
- 2 c cooked quinoa
- 2 sweet potatoes, cut into cubes
- 1 15oz can chickpeas (rinsed & pat dry)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon avocado or olive oil
- Salt/pepper
- 4 c mixed greens
- 2 teaspoon lemon juice
Tahini dressing
- 3 tablespoon tahini
- 1 tablespoon lemon juice
- ¼ teaspoon garlic powder
- ~2tbsp water (to thin)
Instructions
Sweet potatoes and Crispy Chickpeas
- Spread separately on each side of a lined baking sheet and toss with oil, paprika, garlic powder, salt and pepper. Bake for 30 mins at 425F, tossing half way.
Greens
- Place greens in a bowl and use your hands to massage with lemon juice (+ a little olive oil if desired.)
Tahini dressing
- Combine all ingredients in a small bowl. Add water by the tablespoon to thin until desired consistency is reached.
Assemble:
- Place greens at the base of your bowl and add on cooked quinoa. Top with chickpeas and sweet potatoes. Drizzle on tahini dressing and enjoy!
Notes
How To Store
Store components separately in airtight containers in the fridge for up to 4 days. Keep the tahini dressing in a separate jar and drizzle when ready to eat. The chickpeas stay crispiest when stored on their own.Top Tips:
- Dry your chickpeas thoroughly before roasting. Pat them dry with a kitchen towel after draining. Wet chickpeas steam instead of crisp up.
- Do not stir the chickpeas too often. Leave them alone for the first 15 minutes to develop a crust before moving them around.
- Massage your greens. A quick 1 minute massage with a little lemon juice and olive oil makes raw kale or tough greens tender and much more pleasant to eat.
Frequently Asked Questions for Roasted Chickpea Quinoa Bowl with Tahini Dressing
Can I use canned chickpeas? Yes. Just drain, rinse, and dry them really well before roasting. The drier they are going into the oven the crispier they will get.
How do I meal prep this bowl? Roast the chickpeas and sweet potato, cook the quinoa, and store everything separately for up to 4 days. Add the tahini dressing fresh when you are ready to eat.
Can I swap the quinoa for something else? Yes. Brown rice, farro, or cauliflower rice for a lower carb option all work well. The bowl works with pretty much any grain you love.
What can I use instead of tahini dressing? Any creamy dressing works here. A simple lemon and olive oil vinaigrette, miso dressing, or hummus thinned with lemon juice and water are all great alternatives.
Can I add more protein? Yes. Crispy tofu, tempeh, edamame, or hemp seeds all work well on top. I will often add some crispy air fryer tofu when I want the bowl to be more filling.
Lauren
Such a easy and delicious recipe! It’s great for work week lunches!
Arisha
Hi Lauren! Thanks so much 🙂 It's one of my favourite meal prep recipes too!
Natalie
Very tasty! Any idea how much protein and calories in a serving?
Arisha
Hi Natalie! Unfortunately I don't share any of the macros or calories for my recipes, but you can plug the ingredients into an app like MyFitnessPal for more detailed nutritional info.