Smoky Paprika Roasted Chickpeas and Veg Bowls

• 2 cups chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 red onion, diced
• 3 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt to taste
• Pepper to taste
• Juice of 1 lemon
• 2 cups cooked quinoa
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chickpeas, red bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. 3 Spread the mixture in a single layer on a baking sheet.
4. 4 Roast for 30 minutes, stirring halfway through.
5. 5 While roasting, prepare the quinoa if not already cooked.
6. 6 Once roasted, remove from oven and stir in lemon juice.
7. 7 Divide quinoa among serving bowls.
8. 8 Top with the roasted chickpea and veggie mixture.
9. 9 Garnish with fresh parsley.

Equipment

• Baking sheet
• Oven

Variations

• Add some crumbled tofu for extra protein or swap quinoa for brown rice for a different texture.

Substitutions

• If smoked paprika isn't available, use regular paprika with a dash of liquid smoke.

Pairings

• Serve with warm pita bread or a crisp cucumber salad.

Nutrition

Tips

• For extra flavor, add a sprinkle of feta cheese or a drizzle of tahini sauce.

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 keep veggies moist.

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

Serving Suggestions

• Pairs wonderfully with a tangy yogurt sauce or a simple green salad.

FAQ