I still remember the first time I brought a Veggie Quinoa Bowl with Chickpeas to a family picnicmy aunt asked if it was from “one of those TikTok reels.” Yep, it’s that kind of meal. A cozy dish that’s gone viral because it’s earthy, vibrant, and weirdly satisfying.
This bowl’s got layersfluffy quinoa, garlic-roasted chickpeas, and tender caramelized veggies. That whole combo checks every box: whole food, easy recipe, no fancy steps. It’s a little like your favorite sheet pan dinner met Buddha Bowl bliss. Full details in the blog!
I started roasting chickpeas after a kitchen fail that turned my stovetop into a chickpea battlefield. Now it’s my favorite move. I tested this quinoa and chickpeas recipe five times till it was just right. You’ll love the secret I toss in at the end.
Why You’ll Love This Veggie Quinoa Bowl with Chickpeas
Easy and Relaxed: This recipe feels fancy but is surprisingly simpleperfect for even the busiest nights or lazy weekends.
Healthy Comfort: Packed with roasted chickpeas and veggies, it’s a warm, nourishing dish for anyone starting to eat vegan or aiming for clean eating.
Make Ahead-Friendly: Prep everything in advance, and you’re set for healthy vegan whole food recipes all week long.
It’s that magical mix of nostalgic comfort and modern “look, Mom, I’m healthy!” vibes. Plus, the garlicky chickpeas are basically irresistible.
Quinoa: The base of the bowluse any color you like.
Chickpeas: Two cans, drained. Roasting brings out their nutty, crispy goodness!
Garlic: Finely minced for extra flavor. A microplane works wonders here.
Avocado oil: Great for roasting; olive oil works too.
Veggies: Broccoli and cauliflower florets get caramelized and tender in the oven. Swap in sweet potatoes or zucchini if needed.
Seasoning: Homemade Italian seasoning makes everything popdried oregano, basil, and a pinch of salt can be substituted in a pinch.
Vegan Red Pepper Sauce: A creamy, tangy drizzle that ties it all together; a store-bought version is a quick swap if you’re short on time.
Ingredient
Swap Option
Quinoa
Farro, couscous, or rice
Broccoli
Sweet potatoes or zucchini
Italian seasoning
Oregano and basil
Step-by-Step: How to Make Your Veggie Quinoa Bowl
This is how it all comes together with minimal effort:
Cook the quinoa: Rinse it under cold water, then simmer with 3 cups of water and a pinch of sea salt for 15 minutes. Fluff with a fork and set aside.
Roast the chickpeas: Toss the drained chickpeas with avocado oil, garlic, salt, and black pepper. Spread on one side of a baking sheet.
Roast the veggies: On the other side of the baking sheet, arrange the broccoli and cauliflower florets. Drizzle with oil and sprinkle with Italian seasoning. Roast at 425°F for 20–25 minutes, stirring halfway.
Assemble your bowl: Layer cooked quinoa, roasted veggies, and crispy garlic-roasted chickpeas. Drizzle with vegan red pepper sauce and top with your favorite extras (basil, olive oil, maybe chili crunch!).
Step
Timing
Cook Quinoa
15 minutes
Roast Chickpeas & Veggies
25 minutes
Assemble Your Bowl
5 minutes
Serving and Storage Tips
Once you’ve piled your bowl high, it’s time to dig in!
On the Spot: Eat it warm for a cozy, satisfying meal.
Meal Prep Magic: Store portions separately in airtight containers for up to 4 days. Reheat gently in the microwave or eat cold as a salad.
Freezer-Friendly: Chickpeas and cooked quinoa freeze well, but skip freezing the roasted veggiesthey’ll lose their texture.
Storage
Method
Time
Fridge
Store components separately
4 days
Freezer
Quinoa and chickpeas only
3 months
Pro Tips and Variations
Get crispy: For extra crunchy chickpeas, pat them dry before tossing with oil.
Zing it up: Add a squeeze of fresh lemon or a sprinkle of chili flakes for an extra flavor kick.
Keep it kid-friendly: Serve the roasted veggies and chickpeas with a little ketchup or a mild dressing if needed!
This quinoa and chickpeas recipe can easily adapt to your cravings. Meals with roasted veggies are all about flexibility, so don’t be afraid to get a little messy and creative!
Expert Insight: The Power of a Veggie Quinoa Bowl with Chickpeas
Incorporating a veggie quinoa bowl with chickpeas is an excellent way to combine plant-based protein with fiber-rich vegetables for balanced nutrition. Quinoa offers a complete protein profile, while chickpeas add texture and additional nutrients, making this dish both satisfying and heart-healthy.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to the Perfect Veggie Quinoa Bowl with Chickpeas
This veggie quinoa bowl with chickpeas didn’t come together overnight. After a few attempts where the quinoa was either mushy or undercooked, and chickpeas needed just the right spice balance, I finally found the mix that hits all the notesfresh, hearty, and ready for any busy weeknight.
FAQs ( Quinoa Bowl with Garlic Roasted Chickpeas )
How long does it take to make this quinoa and chickpeas recipe?
This veggie quinoa bowl with chickpeas takes about 35-40 minutes total to prepare. The quinoa cooks in about 15 minutes while you roast the garlic chickpeas for 25-30 minutes. You can multi-task and prepare other components like chopping vegetables while everything cooks. It’s perfect for meal prep since you can make larger batches to enjoy throughout the week!
Is this quinoa bowl suitable for people starting to eat vegan?
Absolutely! This healthy vegan meal is perfect for beginners transitioning to plant-based eating. The combination of quinoa and chickpeas provides complete protein, making it satisfying and nutritious. The flavors are familiar and comforting, so it won’t feel too different from what you’re used to eating. Plus, it’s filling enough that you won’t miss meat or dairy!
What vegetables can I add to make this a complete meal with roasted veggies?
You can add so many delicious roasted vegetables to this quinoa bowl! Try roasted bell peppers, zucchini, sweet potatoes, or broccoli for extra nutrition and color. Root vegetables like carrots and parsnips work wonderfully too. Simply toss your chosen veggies with olive oil, salt, and pepper, then roast them alongside the chickpeas. This creates a complete, satisfying bowl that’s perfect for healthy vegan whole food recipes.
Can I meal prep these chickpeas meals for the week?
Yes, this recipe is fantastic for meal prep! Cook a big batch of quinoa and roasted chickpeas on Sunday, then store them separately in the refrigerator for up to 5 days. You can quickly assemble fresh bowls throughout the week by reheating the components and adding fresh vegetables or greens. Store the quinoa and chickpeas in airtight containers, and they’ll maintain their texture and flavor perfectly for easy weekday meals.
What makes this a good option for vegetarian recipes clean eating?
This quinoa bowl checks all the boxes for clean eating because it uses whole, unprocessed ingredients. Quinoa is a complete protein and ancient grain, while chickpeas provide fiber and plant-based protein. There are no refined sugars, artificial ingredients, or heavily processed components. The garlic and simple seasonings enhance natural flavors without relying on unhealthy additives. It’s nutrient-dense, satisfying, and made from real food ingredients your body will love!
Wrapping Up Your Veggie Quinoa Bowl with Chickpeas
Veggie Quinoa Bowl with Chickpeas comes together in under an hour with zero fuss and all the flavor you crave. Crispy garlic-roasted chickpeas mingle perfectly with tender roasted veggies and fluffy quinoayou’ll love how cozy and satisfying this meal feels, even on your busiest nights.
Feel free to swap broccoli for sweet potatoes or add a splash of lemon for zing. Store leftovers in separate containers to keep things fresh all weekpro tip courtesy of a kitchen friend who swears by prep-friendly bowls. Flexibility keeps cooking fun, right?
Now, I’d love to see your twist on this quinoa and chickpeas recipe! Share your photos, swaps, or even your childhood veggie fave below. Trust me, once you make this, you’ll wanna keep it in your healthy vegan whole food recipes rotationfamily tested, kitchen approved.
These hearty quinoa bowls combine roasted chickpeas and veggies with a delicious vegan red pepper sauce for a nutritious health vegan meal. Perfect as a chickpeas meals option and great for meal prep, this recipe fits well into quinoa and chickpeas recipe collections. Ideal for those starting to eat vegan and lovers of meals with roasted veggies.
Ingredients
Scale
1 ½ cups quinoa
Sea salt
2 14oz cans chickpeas drained
3 cloves garlic finely minced or microplaned
Avocado oil
Black pepper
2 crowns of broccoli cut into florets
½ large head of cauliflower cut into florets
1 Tablespoon Homemade Italian Seasoning (see note)
1 cup Vegan Roasted Red Pepper Sauce
Extra toppings: a drizzle of extra-virgin olive oil
a squeeze of lemon juice
fresh basil & a spicy condiment like chili crunch if you prefer
Instructions
Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper.
Rinse quinoa under cold water and cook according to package instructions; set aside.
Drain and rinse chickpeas, then pat dry. Toss chickpeas with avocado oil, minced garlic, homemade Italian seasoning, sea salt, and black pepper.
Spread chickpeas on one side of the baking sheet and roast for 20-25 minutes until crispy.
On the other side of the baking sheet, arrange broccoli and cauliflower florets, drizzle with avocado oil, sea salt, and pepper, and roast until tender.
Assemble bowls by layering quinoa, roasted chickpeas, and roasted veggies.
Drizzle with vegan roasted red pepper sauce and add extra toppings like olive oil, lemon juice, fresh basil, or chili crunch as desired.
Serve warm and enjoy your health vegan meal!
Notes
Use homemade Italian seasoning for best flavor
Adjust spice level with your preferred spicy condiment
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
