Name: Roasted Vegetable and Chickpea Bowls
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 medium zucchini (sliced into half moons); 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1 cup cherry tomatoes (halved); 1 red onion (cut into wedges); 15 oz chickpeas (drained and rinsed); 2 Tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp garlic powder; ¼ tsp salt; ¼ tsp pepper; 3 Tbsp tahini; 2 Tbsp lemon juice; 1 clove garlic (minced); 3 tbsp water (to thin); ⅛ tsp salt; 1½ cups cooked quinoa

Roasted Vegetable and Chickpea Bowls are a plant-powered powerhouse, ideal for anyone looking to support digestion, energy, and longevity with every bite. Chickpeas provide plant-based protein and fiber to promote blood sugar stability and gut health, while the medley of roasted vegetables brings in anti-inflammatory phytonutrients and vibrant flavor. This colorful, nutrient-dense bowl is rich in prebiotic fiber, making it a star player for the Gut Health Plan, Anti-Inflammatory Reset, Diabetes & Blood Sugar Plan, Healthy Aging Plan, and Plant-Based Plan. With its naturally low sodium profile and balanced ~45g carbs per serving, it’s a satisfying, feel-good meal that supports energy, digestion, and graceful aging—without any compromise on taste.

Roasted Vegetable and Chickpea Bowls

A vibrant, wholesome vegetarian dish loaded with roasted vegetables, hearty chickpeas, and a tangy tahini drizzle. Perfect for a crowd and sure to please everyone at the table.