Roasted Chickpea Power Bowls

One of my favorite parts of having kids is the fun things they say.  Our 3 year old is a major talker, sounds like he’s 3 going on 30, and is just a ball of fun.  He can’t remember chickpeas, however, and routinely calls them chickies.  It just makes me smile.

I absolutely adore bowl style meals for so many reasons. We eat them frequently, at least once per week, but often more.  It’s just so much more fun to dig into a colorful bowl of food for some reason.

They are such a wonderful mix of flavors and textures. They are totally customizable - don’t like or have a particular ingredient? Sub one you do like and have on hand! My son loves to help construct his own, and I find it helps him have an open mind about trying new things.

Don’t let the long ingredient list or multiple components scare you. This one comes together quickly. While the chickpeas and vegetables roast, I cook rice, chop up toppings, and stir together a quick sauce. This is definitely a formula for a meal. You can switch out the vegetables, type of protein, and seasoning in almost limitless combinations. I’d love to hear any favorite versions you have!

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Directions

For the chickpeas

2 cans chickpeas, drained, rinsed, and dried

1 tbsp olive oil

2 tsp curry powder

1 tsp paprika

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

For the bowls

2 cups cooked grains (I used basmati rice)*

Roasted vegetables (8 oz mushrooms, 2 zucchini, 1 onion)*

Raw vegetables (cucumber, green onion, tomato)*

Cumin dressing (recipe below)

Cumin dressing

1/2 cup mayo or plain yogurt (or a combo)*

1 tsp cumin

1/4 tsp garlic powder

1/2 lemon, juiced

Pinch of salt and pepper

Preheat oven to 400. In a medium bowl add all ingredients for the chickpeas. Stir well until everything is combined and spices are well distributed. Spread on a sheet pan. Roast for 30 minutes or until golden, stirring half way through.

On a separate pan, combine zucchini, onion, and mushrooms.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast until golden brown and softened, about 15 minutes.

While the chickpeas and vegetables cook, combine the dressing ingredients in a small bowl and set aside.

Leftovers will keep for a few days in the fridge and are wonderful warm or cold.

Notes:

* If carbs are a concern, this also great on top of a bed of mixed greens as a salad

*You can use whatever vegetables you desire for roasting.  These are ones I always have on hand.  Bell peppers are great thrown in the mix as well

*Like the roasted vegetables, these bowls can be topped with whatever you desire.  I love having a mix of raw and fresh vegetables in the bowls

*Feel free to use a combination of yogurt and mayo for the dressing.  I typically use mostly plain yogurt and add in 1-2 tbsp mayo