Savory Roasted Pepper Chickpea Bowl (Printable Version)
Nourishing breakfast bowl with roasted peppers, seasoned chickpeas, fresh vegetables, and creamy tahini dressing.
# What You'll Need:
→ Roasted Vegetables
01 - 1 large red bell pepper, sliced
02 - 1 small yellow bell pepper, sliced
03 - 1 small red onion, sliced
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Chickpeas
08 - 1 (15 oz) can chickpeas, drained and rinsed
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon salt
→ Fresh Additions
13 - 1 cup cherry tomatoes, halved
14 - 1 cup baby spinach or arugula
15 - 1 small avocado, sliced
→ Tahini Dressing
16 - 2 tablespoons tahini
17 - 1 tablespoon lemon juice
18 - 1 tablespoon water
19 - 1/2 teaspoon maple syrup or agave
20 - 1/4 teaspoon garlic powder
21 - Salt and pepper, to taste
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the sliced peppers and onion with olive oil, smoked paprika, salt, and black pepper. Spread evenly on half of the baking sheet.
03 - In a bowl, mix chickpeas with olive oil, cumin, smoked paprika, and salt. Spread on the other half of the baking sheet.
04 - Roast vegetables and chickpeas for 20–25 minutes, stirring halfway, until the peppers are tender and chickpeas are golden and slightly crisp.
05 - Meanwhile, whisk together tahini, lemon juice, water, maple syrup, garlic powder, salt, and pepper until smooth. Add more water if needed for a drizzling consistency.
06 - Divide spinach or arugula between two bowls. Top with roasted peppers, onion, chickpeas, cherry tomatoes, and avocado slices.
07 - Drizzle generously with tahini dressing. Serve immediately.
# Expert Advice:
01 -
- The roasted chickpeas get impossibly crispy, almost like croutons but better
- You can prep everything ahead and just assemble when hunger strikes
02 -
- Dry your chickpeas thoroughly with a clean towel before seasoning them
- The dressing will thicken as it sits, so thin it right before serving
03 -
- Don't crowd the baking sheet or everything will steam instead of roast
- Let the roasted vegetables cool slightly before assembling so the greens don't wilt completely