Make Ahead

Roasted Root Veggie and Chickpea Power Bowl

April 27, 2020
8 Ratings
Photo by redefiningalldiets
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 4
Author Notes

A 1-sheet meal with a healthy blend of spices and homemade vegan pesto to make this any plant eater's dream to take a bite from this bowl. —redefiningalldiets

What You'll Need
  • Roasted Veggies
  • 2 ounces 15 oz can garbanzo beans, rinsed and drained
  • 1 bunch Broccoli, chopped into florets
  • 1 Red cabbage, chopped thin
  • 1 ounce 5-8 oz bag of mixed greens of choice
  • 1 Small sweet onion, chopped
  • 3 Garlic cloves, minced
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 teaspoon Sea salt
  • 1/2 teaspoon Black pepper
  • Vegan Pesto
  • 2 cups Freshly Packed Basil, stems removed
  • 3 tablespoons Pine Nuts
  • 3 Garlic cloves, peeled
  • 2 tablespoons Freshly squeezed lemon juice
  • 3-4 tablespoons Nutritional Yeast
  • 1/2 teaspoon Sea salt
  • 2-3 tablespoons Extra Virgin Olive Oil, divided
  • 3-6 tablespoons Water or Vegetable Broth, divided
  1. Preheat the oven to 350 degrees F.
  2. While the oven is preheating, prepare the chickpeas by rinsing and removing the outer white part off with a paper towel before putting them on a baking sheet.
  3. Drizzle some olive oil on the chickpeas as well as some salt and pepper. Feel free to add as much or as little as you’d like. Shake the pan around to make sure all the chickpeas are evenly coated.
  4. Chop your veggies and prepare on a separate baking sheet also drizzled in olive oil, salt, and pepper.
  5. Put in the oven for 30-35 minutes stirring once after 20 minutes to avoid sticking/burning. Cook until the veggies are soft and chickpeas are golden brown if they are not done after 30-35 minutes. Check to see if everything is done in 5-minute intervals.
  6. While the veggies and chickpeas are cooking, begin preparing the pesto. In a food processor or Vitamix, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  7. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp. water or vegetable broth at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
  8. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite/zing, or lemon juice for acidity.
  9. When everything is all done, combine the veggies and chickpeas into a bowl. Top with pesto or any other dressing of choice. Enjoy! :)

See what other Food52ers are saying.

  • Suzanne D Ellers
    Suzanne D Ellers
  • Zachary Gulic
    Zachary Gulic
  • Jessica Marie
    Jessica Marie
  • Brooke Curran
    Brooke Curran

11 Reviews

Roasted chickpeas are a great alternative source of protein. This looks delicious!
Squidlings April 29, 2020
Super easy and soooo delicious!!!!!!!!!
Suzanne D. April 29, 2020
This looks delicious!!!! Can't wait to make this!
Zachary G. April 29, 2020
Looks good
Jessica M. April 28, 2020
Plant-based and nutrition-packed! Love this!
ittybitty1 April 28, 2020
Easy and So Delicious!
ittybitty1 April 28, 2020
Easy and So Delicious!
Brooke C. April 28, 2020
So healthy and delicious!
Brooke C. April 28, 2020
So healthy and delicious!
midnight2065 April 28, 2020
Easy, Healthy, Tasty and full of Plant Protein. Delicious! Thanks!
redefiningalldiets April 28, 2020
Tasty meal for any time of the day. I put an egg on this to eat this for breakfast!