Roasted Veggie & Chickpea Power Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant bowl of caramelized vegetables and protein-packed chickpeas with a zesty tahini dressing for a satisfying vegetarian feast. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs broccoli, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 cups broccoli
• 1 cup bell peppers
• 1 cup zucchini
• 1 can (15 oz) chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 cup quinoa
• 1/4 cup fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 cups broccoli florets, 1 cup bell peppers, and 1 cup zucchini with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper on a baking sheet.
2. Step 2: Roast for 20-25 minutes until vegetables are tender and edges are crispy, stirring once halfway through.
3. Step 3: While vegetables roast, whisk together 1/4 cup Greek yogurt, 2 tbsp tahini, 1 tbsp lemon juice, and 1 tsp honey until smooth.
4. Step 4: Serve roasted vegetables and 1 can drained chickpeas over 1 cup cooked quinoa, drizzle with tahini dressing, and sprinkle with 1/4 cup chopped parsley.