Recipe: Roasted Chickpea Power Bowl

I've talked about the power bowl (or plate) before- it's a concept I introduced in Healthy Mama Meal Prep and it's my simple formula for creating a balanced, nutrient-dense meal out of simple ingredients you have on hand. Meals don't need to be fancy to be satisfying! But they DO need to have a balance of nutrients to fuel your mama day and they need to taste good, too-- or that satisfaction factor just won't be there. Meals need to be flavorful AND filling to keep you going! I've had this easy prep-ahead plant-based power bowl on repeat, lately, and I knew I needed to share it with all of you. Whether you are fully plant-based or just a veggie enthusiast like me, this plant-packed power bowl is energizing, packed with nutrients and most importantly: delicious!

You can mix up your power bowl in any way you'd like. The basic formula is this: Protein: this is the most filling component, so make sure you don't miss out on this part! Greens/Veggies: Pack it full! That's what gives this bowl POWER. Veggies are underrated as energy foods. Grain: Add some fiber and vitamin-packed grains as the base to your bowl.

Sauce: Make sure it has some healthy fats to round it all out, like my favorite citrus tahini sauce.

I served it up with a healthy scoop of quinoa, roasted sweet potatoes and broccoli, and of course- my favorite roasted chickpeas. Continue reading for the recipes!

The best part? I prepped it all up on the weekend so this bowl came together easily, every day-- and you can mix it up with leftover protein, veggies or sauces to switch up the flavors.

For the veggies: Preheat oven to 375. Toss your bite-sized chopped veggies with your favorite cooking oil (I prefer avocado, coconut or olive), sea salt and seasonings to taste. I love using garlic powder + sea salt for broccoli, and cumin, paprika and garlic for the sweet potatoes- add some chili powder for some spice! Spread evenly on a baking sheet and bake for 15 minutes. Toss and bake another 10-20 minutes (depending on size and consistency of vegetables; sweet potatoes will take 25-35 minutes, broccoli takes 20-30) until soft through and crispy on top.

Roasted chickpeas: Preheat oven to 400. Drain 3 cups of pre-cooked or canned chickpeas and pat dry. Toss with ~1tbsp oil of choice savory spice blend (below) and sea salt. Roast for 10-15 minutes before tossing and continuing to roast another 10-15 minutes until desired crispiness. Savory spice blend: 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp smoked paprika

2 tsp cumin

pinch chili powder pinch black pepper

Citrus Tahini Sauce:

keeps well in the fridge for up to a week. you might need to whisk with more water as needed. 1/4 cup tahini

2 tbsp orange juice 1/2 tsp orange zest 1 tsp apple cider vinegar 1/4 tsp ground coriander big pinch sea salt honey (optional) if you want it sweeter. Whisk all in a large bowl. Add water as needed to thin. Taste for seasoning and add more salt as needed. If you like a sweeter sauce, add a squeeze of honey and whisk in.

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© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits