Harvest Bowl with Crispy Chickpeas
Roasted seasonal vegetables, crispy chickpeas, and creamy tahini dressing in one colorful bowl. Naturally vegetarian, packed with fiber and plant-based protein.
- Total time
- 35 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 1 large sweet potato, cut into 0.75-inch cubes
- 8 oz Brussels sprouts, halved
- 1 medium red bell pepper, cut into 1-inch pieces
- 3 tbsp tahini
- 2 tbsp lemon juice, fresh
- 1 clove garlic cloves, minced
- 3 tbsp warm water
- ¼ cup pumpkin seeds for garnish
Instructions
- 1
Preheat oven to 425°F.
- 2
Pat chickpeas completely dry with paper towels.
- 3
Cut sweet potato into 0.75-inch cubes.
- 4
Halve Brussels sprouts lengthwise.
- 5
Cut bell pepper into 1-inch pieces.
- 6
Toss chickpeas with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper.
- 7
Spread chickpeas on one side of a large baking sheet.
- 8
Toss sweet potato, Brussels sprouts, and bell pepper with 2 tbsp olive oil and salt.
- 9
Spread vegetables on empty side of baking sheet.
- 10
Roast for 20 minutes until vegetables are tender and chickpeas are crispy.
- 11
Whisk tahini, lemon juice, minced garlic, and 3 tbsp warm water together.
- 12
Season tahini dressing with salt and pepper to taste.
- 13
Divide roasted vegetables and chickpeas between two bowls.
- 14
Drizzle tahini dressing generously over each bowl.
- 15
Sprinkle pumpkin seeds on top and serve immediately.
Tools you’ll need
- sheet pan (18 x 13 inch)
- paper towels
- cutting board
- chef's knife
- measuring spoons
- measuring cups
- small bowl
- whisk
- two serving bowls
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