Savory Chimichurri Chickpea Breakfast Bowl (Printable Version)
Protein-packed morning bowl with roasted chickpeas, vegetables, and fresh chimichurri sauce. Ready in 40 minutes.
# What You'll Need:
→ Chickpeas & Vegetables
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 small sweet potato, peeled and diced
03 - 1 red bell pepper, diced
04 - 1 small zucchini, diced
05 - 2 tbsp olive oil
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp ground cumin
08 - Salt and black pepper, to taste
→ Chimichurri Sauce
09 - 1/2 cup fresh parsley, finely chopped
10 - 2 tbsp fresh cilantro, finely chopped
11 - 2 tbsp red wine vinegar
12 - 1 garlic clove, minced
13 - 1/4 cup extra-virgin olive oil
14 - 1/4 tsp crushed red pepper flakes
15 - Salt and black pepper, to taste
→ To Serve
16 - 1 avocado, sliced
17 - 2 tbsp toasted pumpkin seeds
18 - 1 cup cooked quinoa or brown rice (optional)
19 - Fresh lime wedges
# How To Make:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss chickpeas, sweet potato, bell pepper, and zucchini with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crisp.
04 - In a small bowl, combine parsley, cilantro, red wine vinegar, garlic, olive oil, red pepper flakes, salt, and pepper. Stir well and set aside.
05 - If using, prepare quinoa or brown rice according to package instructions.
06 - Divide quinoa or rice (if using) between two bowls. Top with roasted chickpeas and vegetables. Drizzle generously with chimichurri sauce.
07 - Garnish each bowl with avocado slices, toasted pumpkin seeds, and a wedge of lime. Serve immediately.
# Expert Advice:
01 -
- The crispy chickpeas give you that satisfying crunch you usually only get from bacon or hash browns
- Homemade chimichurri keeps in the fridge for days, so you can drizzle that magic on everything all week
02 -
- Dry your chickpeas thoroughly after rinsing or they will steam instead of crisp up in the oven
- Let the chimichurri sit for at least 10 minutes before serving to let the flavors meld together
03 -
- If you are short on time, buy pre-cut vegetables to speed up prep work
- Toast your pumpkin seeds in a dry pan for 2 minutes before garnishing for extra nutty flavor