A vibrant bowl with crispy chickpeas, roasted veggies, rice, and creamy tahini sauce for a nourishing meal.
# 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 - Set oven to 400°F and line two baking sheets with parchment paper.
02 - Dry chickpeas with a paper towel; toss with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread evenly on one baking sheet.
03 - Combine sweet potato, red bell pepper, red onion, zucchini with olive oil, salt, and black pepper. Arrange on the second baking sheet.
04 - Roast chickpeas and vegetables for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables caramelized and tender.
05 - Rinse rice under cold water. Bring rice, water, and salt to a boil in a saucepan, reduce heat, cover, and simmer for 30 to 35 minutes until tender. Fluff with a fork.
06 - Whisk tahini, lemon juice, water, minced garlic, maple syrup, and salt until smooth; add more water if a thinner consistency is desired.
07 - Divide rice into four bowls. Top with roasted chickpeas, roasted vegetables, and greens. Drizzle with tahini sauce and garnish with fresh herbs and lemon wedges.
