Winter Veggie Chickpea Bowl Recipe

Introduction

This Winter Veggie Chickpea Bowl is a warm, nourishing meal perfect for chilly days. Packed with roasted seasonal vegetables, protein-rich chickpeas, and fluffy quinoa, it’s both satisfying and wholesome.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups roasted winter vegetables (carrots, sweet potatoes, brussels sprouts)
• 1 cup cooked quinoa
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Toss the drained chickpeas and roasted winter vegetables with olive oil, salt, and pepper in a large bowl until well combined.
2. Step 2: Serve the seasoned mixture over a bed of cooked quinoa for a hearty and nutritious bowl.

Tips & Variations

• Try adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or thyme for extra brightness.
• Swap quinoa for brown rice or couscous if you prefer.
• Roast your vegetables with a sprinkle of smoked paprika or cumin to deepen the flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove until warmed through. Adding a splash of water or olive oil when reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of roasted ones?

While roasted vegetables add a nice caramelized flavor, you can use steamed or sautéed fresh vegetables as a quicker alternative.

Is this dish suitable for meal prep?

Yes, this chickpea bowl keeps well and makes an excellent meal prep option for busy weekdays.

Winter Veggie Chickpea Bowl Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

A wholesome and hearty Winter Veggie Chickpea Bowl featuring roasted winter vegetables, protein-rich chickpeas, and fluffy quinoa, tossed in a light olive oil dressing. Perfect for a nutritious and satisfying meal during colder months.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free, Vegan, Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas

• 1 can chickpeas, drained and rinsed

Vegetables

• 2 cups roasted winter vegetables (carrots, sweet potatoes, brussels sprouts)

Grain

• 1 cup cooked quinoa

Seasoning & Oil

• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the base: Cook the quinoa according to package instructions until fluffy and tender, then set aside.
2. Roast vegetables: Roast carrots, sweet potatoes, and brussels sprouts until golden and soft, roughly 25-30 minutes at 400°F (200°C). Let them cool slightly.
3. Combine ingredients: In a large bowl, toss the drained and rinsed chickpeas with the roasted vegetables.
4. Dress the bowl: Drizzle the olive oil over the chickpeas and vegetables. Season with salt and pepper to taste, then toss everything together until evenly coated.
5. Assemble the bowl: Serve the dressed chickpea and roasted vegetable mixture over the cooked quinoa for a complete and balanced meal.

Notes

• You can use fresh or frozen vegetables if preferred.
• For added flavor, consider sprinkling some fresh herbs like parsley or a squeeze of lemon juice before serving.
• To make this dish vegan and gluten-free, ensure quinoa and all ingredients are certified gluten-free.
• Leftovers store well in the refrigerator for up to 3 days.

Keywords: winter vegetable bowl, chickpea bowl, roasted vegetables, quinoa bowl, healthy vegan meal, gluten free dinner, easy winter recipe