This delicious bowl includes flavorful, oven-roasted veggies on a bed of greens, topped with crispy chickpeas, and a lemon tahini drizzle. It’s van / RV life friendly, meaning you can make it without an oven!

Reasons to Love this Recipe

Broccoli: This yummy, cruciferous veg is known as a nutritional powerhouse. It’s packed full of vitamins and minerals like Vitamin C, Vitamin K, Protein, and more. It also contains powerful antioxidants like glucoraphanin (converted to sulforaphane after consuming), lutein, and zeaxanthin. It may reduce inflammation, protect against cancer, and support your health in a variety of other ways.
Greens: Dark, leafy greens are some of the most nutrient-dense foods on the planet. They’re full of nutrients and antioxidants. I often use kale for this recipe, which has an especially high nutrient profile.
Chickpeas: Chickpeas are a great quality protein source. It contains all of the amino acids except one, methionine. It’s also a great source of other nutrients like copper, folate, iron, and more. They’re full of fiber and have been shown to support digestion.
Asparagus: High in antioxidants like flavonoids and polyphenols, asparagus may provide many protective benefits against some of our major diseases. It’s high in Vitamin K, Folate, Vitamin A, and more.
Pumpkin seeds: These seeds are an easy way to add healthy fats and a nutrient boost to almost any meal. They also add a delicious crunch. Studies show many health benefits from consuming pumpkin seeds including heart and prostate health. They also offer protection against certain cancers. Jam-packed with important nutrients like Manganese, Phosphorus, Magnesium, Zinc, Iron, and more, pumpkin seeds add a nutritious punch to any dish.
Tahini: A great source of copper and other nutrients, Tahini is one of my favorite dressings. This creamy, rich seed butter may protect against cancer, support heart health, and reduce inflammation. It’s also a good source of Omega-6 fatty acids.
Lemon juice: Lemon juice is high in Vitamin C and many other nutrients.

Healthy Veggie Bowl with Crispy Chickpeas + Lemon Tahini Drizzle

Sarah Ross

This dish has been one of my go-to's for years now. It's easy, healthy, and sooo yummy. Made with nutrient dense greens, crunchy chickpeas for protein, topped with creamy lemon tahini sauce, and pumpkin seeds for healthy fats. This plant powered bowl will have you feeling like your most vibrant self for hours after eating it.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Servings 1 person

Equipment

pan
mixing bowl
measuring spoons

Ingredients

Crispy Chickpeas

1 can of chickpeas
3 tbsp avocado oil
1/2 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp pepper
a sprinkle of cayenne
a sprinkle of salt

Flavorful, Massaged Kale

2 pieces of raw kale (can also use other greens such as spinach, mixed greens, etc.)
1/2 avocado
a squirt of lemon juice

Roasted Veggies

5-6 stalks of asparagus
3-4 small florets of broccoli
2 tbsp avocado oil
1/2 tsp paprika
1/2 tsp garlic powder
pepper
salt

Lemon Tahini Sauce

3 tbsp tahini
4 tsp lemon juice
to taste garlic powder
to taste salt
to desired consistency water

Toppings

1 tbsp pumpkin seeds

Instructions

Drain a can of chickpeas. Rinse them off in a strainer. Then add them to a medium sized mixing bowl.
Add avocado oil to the bowl of chickpeas, along with paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Mix until the chickpeas are coated in the oil and seasonings.
Add chickpeas to a pan on the stove on medium heat, and begin cooking. Stir often to help the beans to cook evenly.
While chickpeas are cooking, begin prepping the other veggies. Wash asparagus and broccoli.
Coat the veggies in avocado oil, and add seasonings.
After chickpeas have been cooking for 10 minutes, add the broccoli to the stove pan, and cover with lid.
Let the chickpeas and broccoli cook for an additional 5 minutes, then add the asparagus. Cook for 5 more minutes.
While chickpeas and veggies are cooking, begin prepping the kale. Break off the stems, then add the kale to a bowl with half an avocado. Massage the avocado into the kale for about 5 minutes, or until kale begins to soften. Add lemon juice, and pepper.
As the veggies finish cooking, create tahini sauce. In a small glass container (I usually use a small mason jar), add tahini and lemon juice. Then, slowly mix in water until it's at your desired consistency (should be similar to a creamy salad dressing). Add garlic powder and salt to taste.
Add the chickpeas and veggies to the bed of kale. Top with tahini drizzle, and pumpkin seeds.