Curry Roasted Chickpea and Veggie Bowls

• 1 1/2 cups chickpeas, canned and drained
• 1 medium red bell pepper, chopped
• 1 medium zucchini, chopped
• 1 cup cauliflower florets
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 4 cups cooked basmati rice
• Fresh cilantro for garnish
• 1/4 cup plain Greek yogurt (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chickpeas, red bell pepper, zucchini, and cauliflower with olive oil, curry powder, cumin, turmeric, salt, and pepper.
3. 3 Spread the mixture on a baking sheet and roast for 25-30 minutes, stirring halfway through.
4. 4 While veggies are roasting, warm the cooked basmati rice.
5. 5 Divide the rice into four bowls.
6. 6 Top each bowl with an equal portion of the roasted chickpea and veggie mixture.
7. 7 Dollop with Greek yogurt if desired and garnish with fresh cilantro.
8. 8 Serve immediately and enjoy!

Equipment

• Baking sheet
• Baking dish or oven-safe skillet

Variations

• Add spinach or kale for extra greens.
• Substitute sweet potatoes for the zucchini for a sweeter twist.

Substitutions

• Use coconut oil instead of olive oil for a tropical flavor.
• Swap basmati rice for quinoa for a gluten-free option.

Pairings

• Serve with warm naan bread and a side of mango chutney.

Nutrition

Tips

• For extra flavor, roast garlic alongside your veggies.
• If you like it spicy, add some diced jalapeños to the mix.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently in the oven or microwave.

Serving Suggestions

• Pair with a cooling cucumber-mint raita for a refreshing contrast.

FAQ