Wholesome bowl with crispy chickpeas, roasted vegetables, fluffy rice, and a creamy tahini drizzle.
# What You'll Need:
→ Roasted Chickpeas
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Roasted Vegetables
08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, chopped
10 - 1 small red onion, sliced
11 - 1 small zucchini, sliced
12 - 2 tbsp olive oil
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Rice
15 - 1 cup brown rice
16 - 2 cups water
17 - 1/4 tsp salt
→ Tahini Sauce
18 - 1/4 cup tahini
19 - 2 tbsp lemon juice
20 - 2 tbsp water
21 - 1 clove garlic, minced
22 - 1/2 tsp maple syrup or honey
23 - 1/4 tsp salt
→ Assembly
24 - 3.5 oz baby spinach or mixed greens
25 - 2 tbsp chopped fresh parsley or cilantro
26 - Lemon wedges (optional)
# Directions:
01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a paper towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on one baking sheet.
03 - Toss sweet potato, bell pepper, onion, and zucchini with olive oil, salt, and pepper. Arrange on the second baking sheet.
04 - Roast both baking sheets for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and caramelized.
05 - While roasting, rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 30 to 35 minutes until tender. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, garlic, maple syrup, and salt in a bowl until smooth. Add more water to adjust consistency if desired.
07 - Divide rice among four bowls. Top with roasted chickpeas, roasted vegetables, and baby spinach or greens. Drizzle tahini sauce over the top and garnish with fresh herbs and lemon wedges.
