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Roasted Veggie Power Bowl - Colorful, Satisfying, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked quinoa, brown rice, or farro
  • 1 medium sweet potato, cubed
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced into wedges
  • 1 small head broccoli, cut into florets
  • 1 small zucchini, sliced into half moons
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili flakes (optional, for heat)
  • Salt and black pepper
  • 1 ripe avocado, sliced
  • 2 cups baby spinach or mixed greens
  • 1/4 cup pumpkin seeds or chopped almonds
  • Fresh parsley or cilantro, chopped
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, finely grated
  • 2–4 tablespoons warm water to thin
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.
  2. Prep the veggies. Cut the sweet potato, pepper, onion, broccoli, and zucchini into bite-size pieces. Pat the chickpeas dry with a towel so they roast well.
  3. Season generously. On the baking sheets, toss veggies and chickpeas with olive oil, smoked paprika, cumin, garlic powder, chili flakes (if using), salt, and pepper. Spread everything in a single layer so they roast, not steam.
  4. Roast to caramelized perfection. Bake for 22–28 minutes, tossing halfway. You’re looking for browned edges and tender centers. The chickpeas should be slightly crisp.
  5. Cook the grains. While the veggies roast, prepare quinoa, rice, or farro according to package directions if you haven’t already. Fluff with a fork and season lightly with salt.
  6. Make the dressing. Whisk tahini, lemon juice, maple syrup, and garlic. Add warm water a little at a time until the sauce is pourable. Season with salt and pepper.
  7. Assemble the bowls. Add a handful of greens to each bowl. Top with warm grains, a generous scoop of roasted veggies and chickpeas, avocado slices, and pumpkin seeds. Drizzle with dressing and sprinkle with fresh herbs.
  8. Taste and adjust. Add a pinch more salt, a squeeze of lemon, or extra chili flakes if you want more brightness or heat.