Chickpea Veggie Bowl/Taco Filling
A quick and easy one-pan meal that's healthy and full of flavour. This recipe can also be used as a vegan taco filling.
Ingredients
- 1 can chickpeas, drained, rinsed, and dried with a paper towel
- 2 zucchinis, sliced or quartered *For the veggies, I recommend doing a minimum of two different ones. You can mix and match to your heart's content.
- 1 broccoli head, cut into bite sized pieces
- 1 bell pepper, sliced and diced
- drizzle avocado oil (Use your best judgement. Make sure everything is nicely coated.)
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon chili powder
- ⅛ teaspoon turmeric
- ¼-½ teaspoon ginger *optional
Instructions
- Prep all veggies as stated.
- In a small, separate bowl, mix your choice of spices.
- In a large bowl, add the veggies and chickpeas. Stir until well combined.
- Drizzle the veggie mixture with your choice of oil and add the spice mixture. Stir until everything is evenly coated.
- Line a baking sheet (or two) with aluminum foil. Spread the veggie/bean mixture. Make sure it's just a single layer and that nothing is overlapping. They want to snuggle, but they don't want a huge, lumpy group hug.
- Bake at 425℉ for 15-20 minutes. Serve warm and enjoy!
Notes
Calories and cooking times are approximate.
Dressing Options: The beauty of these power bowls is that the possibilities are endless. My go-to dressing is usually tahini with freshly squeezed lemon juice, garlic, black pepper, and salt. If you're in a pinch, watering down some tahini works well. There are so many dressing recipes out there. Try a balsamic vinaigrette, peanut sauce, simple soy sauce, chipotle, or a stir-fry sauce.
Optional Sides and Add-ins
- Assorted dressings
- Avocado
- Brown rice
- Cabbage
- Carrots
- Couscous
- Hummus
- Kale
- Parsnips
- Radish
- Quinoa
- Sesame seeds
- Spinach
- Spring onions
- Sweet potato
- Taco shells
- Tahini
- Tortillas
- White rice