Sun-Roasted Rainbow Veggie & Chickpea Bowl

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, nutrient-packed bowl featuring roasted seasonal vegetables and protein-rich chickpeas, finished with a zesty lemon-tahini drizzle. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs Rainbow carrots, Zucchini, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 12 oz, peeled and cut into 1/2-inch coins Rainbow carrots
• 1 medium, cut into 1/2-inch half-moons Zucchini
• 1, seeded and cut into 1-inch strips Red bell pepper
• 1 can (15 oz), drained and rinsed Chickpeas
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 1, zested and juiced Lemon
• 2 tbsp Tahini
• 1 tsp Maple syrup
• 1/2 tsp Garlic powder
• 2 cups, stems removed and torn Kale
• 1/2 cup, crumbled Feta cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss carrots, zucchini, and red bell pepper with 2 tbsp olive oil, 1 tsp dried oregano, and a pinch of salt in a large bowl until evenly coated.
2. Step 2: Spread vegetables on a parchment-lined sheet pan. Roast for 20-25 minutes, flipping halfway, until edges are caramelized and tender.
3. Step 3: While vegetables roast, whisk lemon zest, lemon juice, 2 tbsp tahini, 1 tsp maple syrup, 1/2 tsp garlic powder, and 2 tbsp water until smooth in a small bowl.
4. Step 4: In a large bowl, massage kale with 1 tbsp olive oil and a pinch of salt for 2 minutes until softened. Add roasted vegetables, chickpeas, and lemon-tahini dressing; toss gently.
5. Step 5: Divide into bowls and top with crumbled feta cheese just before serving.