Spiced Roasted Veggie and Chickpea Bowl
Ingredients
- 2-3 cups arugula or your favorite salad greens, gently packed
- 1 bell pepper, cut in bite size chunks
- 2 cups mushrooms, cut in bite size chunks
- 2 cups zucchini, cut in bite size chunks
- 2/3 can chickpeas, drained and rinsed, pat dry
- 1 avocado, mashed
- 3/4 cup sliced cucumber
- Oil for roasting
Spice mix
- 1/4 teaspoon cayenne
- 1/4 teaspoon thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 3/4 teaspoon kosher salt
- 3/4 teaspoon chili powder or paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
Spicy tahini sauce
- 3 tablespoons pourable tahini
- 1 teaspoon hot sauce or to taste
- 1/4 teaspoon garlic powder
- kosher salt
- Juice of 1/2 lime or lemon
- Approximately 2 tablespoons water to thin
Preparation
Whisk tahini, hot sauce, garlic powder, kosher salt, and lime juice very well until thickened, then slowly add water while stirring to thin.
Preheat oven to 400 degrees F and cover 2 baking trays with parchment paper if preferred.
Arrange chopped vegetables on one tray and chickpeas on another or the same tray if possible, keeping them separated.
Drizzle with oil, toss well to coat, generously sprinkle with spice mix, and toss again.
Bake for 15-20 minutes, then remove the chickpeas.
Toss or flip the vegetables and bake for another 5 to 10 minutes or until cooked to your liking.
Let cool slightly while arranging arugula in bowls.
Top with sliced cucumber, mashed avocado, roasted chickpeas, and roasted vegetables.
Drizzle with spicy tahini sauce and serve.
Tips
For crisper vegetables, extend the baking time as needed.
