Herbed Roasted Veggie & Chickpea Bowl

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant bowl of roasted vegetables and chickpeas with a zesty lemon-herb dressing, perfect for a nutrient-packed vegetarian meal. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1/2-inch cubes sweet potatoes
• 1, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1 cup cherry tomatoes
• 1 (15 oz) can, drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• to taste salt
• to taste black pepper
• 2 tbsp, chopped fresh parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 peeled and cubed medium sweet potatoes, 1 cut red bell pepper, 1 medium zucchini cut into half-moons, and 1 cup cherry tomatoes on a baking sheet with 2 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, salt, and black pepper.
2. Step 2: Roast for 25 minutes, stirring halfway, until vegetables are tender and edges are slightly caramelized.
3. Step 3: Add 1 (15 oz) drained and rinsed can chickpeas to the baking sheet, toss to coat in oil, and roast for 5 more minutes until golden.
4. Step 4: Whisk 1 tbsp lemon juice with 1 tbsp olive oil in a small bowl, then pour over roasted vegetables and chickpeas; sprinkle with 2 tbsp chopped fresh parsley and toss gently.