Description
A cozy, wholesome bowl featuring roasted root vegetables and crispy chickpeas, topped with a bright dressing.
Ingredients
- 2 medium carrots, peeled and cut into 1/2-inch pieces
- 1 small sweet potato or 1 red potato, cut into 1/2-inch cubes
- 1 small red onion, cut into wedges
- 1 red bell pepper, cut into strips
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 4 cups mixed greens or cooked grains (quinoa, brown rice)
- 1/4 cup crumbled feta or a soft cheese alternative (optional)
- 2 tablespoons toasted pumpkin seeds or chopped nuts (optional)
- For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon maple syrup or honey
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss carrots, sweet potato, onion, bell pepper, and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until well coated.
- Spread vegetables and chickpeas in a single layer on the baking sheet. Roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized and chickpeas are slightly crisp.
- Whisk together olive oil, lemon juice, Dijon, minced garlic, and maple syrup for the dressing. Adjust salt or lemon to brighten it up.
- Arrange mixed greens or a cooked grain base in bowls. Spoon roasted vegetables and chickpeas over the base, drizzle with dressing, and finish with crumbled feta and pumpkin seeds.
- Serve right away while vegetables are warm and chickpeas retain some crispness.
Notes
For a make-ahead option, roast the vegetables ahead and keep components separate. Adjust dressing acidity or salt to suit your palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean