A hearty vegan bowl made with roasted chickpeas, seasonal vegetables, and a zesty lemon-tahini drizzle. Packed with plant-based protein, fiber, and vibrant flavors, this dish is both satisfying and nutritious.
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Zutaten
- 2 cups canned chickpeas, drained and rinsed
- 2 medium sweet potatoes, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Fresh parsley, chopped (for garnish)
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Anleitung
- 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.Toss chickpeas, sweet potatoes, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- 3.Spread the mixture evenly on the baking sheet and roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly charred.
- 4.In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper until smooth and creamy.
- 5.Divide roasted chickpeas and veggies into bowls, drizzle with tahini sauce, and sprinkle with fresh parsley before serving.
Nährwertinformationen
Warum dieses Rezept
This recipe is healthy because it combines roasted chickpeas for plant-based protein, fiber-rich vegetables, and healthy fats from tahini, creating a balanced, nutrient-dense vegan meal.
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