Rainbow Veggie & Chickpea Power Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, nutrient-packed bowl featuring roasted seasonal vegetables, protein-rich chickpeas, and a zesty tahini dressing that’s ready in 30 minutes. This mediterranean-inspired vegetarian (vegan) ready in about 30 minutes pairs chickpeas, broccoli florets, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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

• 1 can (15 oz) chickpeas
• 2 cups broccoli florets
• 1 red bell pepper
• 1 medium zucchini
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water
• 2 cups kale

Instructions

1. Step 1: Drain and rinse 1 can (15 oz) chickpeas, then pat dry. Toss with 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp smoked paprika; set aside.
2. Step 2: Dice 1 medium zucchini into 1/2-inch cubes and slice 1 red bell pepper into strips. Toss with 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt.
3. Step 3: Spread chickpeas and vegetables on separate parchment-lined baking sheets. Roast at 425°F (220°C) for 20 minutes until vegetables are tender and chickpeas are golden.
4. Step 4: While roasting, whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 tbsp maple syrup, and 2 tbsp water in a small bowl until smooth and creamy.
5. Step 5: Massage 2 cups kale with 1 tsp olive oil until softened (about 1 minute). Assemble bowls with roasted veggies, chickpeas, and kale, then drizzle with tahini dressing before serving.