This hearty, plant-based bowl features roasted chickpeas and a colorful mix of root vegetables, all brought together with a vibrant vegan pesto. It’s a filling, flavorful, and nutrient-dense dish that satisfies whether I’m enjoying it warm out of the oven or cold from the fridge.

Why You’ll Love This Recipe

I love how easy this bowl is to prepare — everything goes on a sheet pan and roasts together, creating deep, caramelized flavors with minimal effort. The chickpeas become crispy and the veggies tender, while the vegan pesto adds a bright, zesty finish. I also appreciate how flexible the recipe is; I can swap in different veggies, change up the greens, or use whatever nuts I have for the pesto. It’s perfect for meal prep, and it tastes just as good the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Roasted Veggies & Chickpeas

• 1 can garbanzo beans (chickpeas), rinsed and drained

• 1 bunch broccoli, chopped into florets

• 1 small red cabbage, thinly chopped

• 1 small sweet onion, chopped

• 3 garlic cloves, minced

• Mixed greens

• Olive oil

• Sea salt

• Black pepper

Vegan Pesto

• Fresh basil leaves

• Pine nuts

• Garlic cloves

• Fresh lemon juice

• Nutritional yeast

• Sea salt

• Olive oil

• Water or vegetable broth (for consistency)

Directions

1. Preheat the oven to 350°F.

2. Rinse and dry the chickpeas, removing any loose skins. Spread them on a baking sheet and toss with olive oil, sea salt, and black pepper.

3. On a second baking sheet, add the chopped broccoli, red cabbage, onion, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat.

4. Roast both sheets in the oven for 30–35 minutes, stirring halfway through. I check for doneness around 30 minutes and continue roasting if needed until golden and crisp.

5. While the veggies roast, prepare the pesto. In a food processor, combine basil, pine nuts, garlic, lemon juice, nutritional yeast, and salt. Blend into a paste.

6. Slowly add olive oil while blending, then add water or broth one tablespoon at a time until it reaches a pourable consistency. Adjust seasoning to taste.

7. Once everything is roasted, combine the veggies and chickpeas over a bed of greens. Drizzle with the vegan pesto or serve it on the side.

Servings And Timing

• Serves: 4

• Prep time: 20 minutes

• Cook time: 35 minutes

Variations

• I like using sweet potatoes, carrots, or beets for a more root-forward bowl.

• Walnuts or sunflower seeds work well in the pesto if I’m out of pine nuts.

• I’ll sometimes toss in kale or spinach at the end for added greens.

• Roasted tofu or tempeh makes a great protein boost.

• A splash of lime juice or a sprinkle of smoked paprika can switch up the flavor profile.

Storage/Reheating

• I store the roasted vegetables, chickpeas, and pesto in separate containers in the fridge for up to four days.

• To reheat, I spread the chickpeas and veggies on a baking sheet and warm them in a 350°F oven for about 10–15 minutes.

• I prefer to add the pesto fresh after reheating, though it’s fine served warm if I’m short on time.

• The bowl also tastes great cold, so I sometimes skip reheating altogether.

FAQs

Can I make this without a food processor?

Yes, I finely chop the ingredients by hand and mix them in a bowl. It takes more effort, but the flavor still shines through.

Is this recipe gluten-free?

It is. I don’t use any grains or gluten-containing ingredients, so it fits well into a gluten-free diet.

Can I prepare this for meal prep?

Definitely. I often roast a large batch and store it in containers for the week. I keep the pesto separate to preserve the texture.

Can I freeze the leftovers?

I’ve frozen both the roasted veggies and chickpeas with good results. The pesto also freezes well in small containers or ice cube trays.

How do I make it spicier?

I add red pepper flakes to the veggies before roasting or blend a bit of chili oil into the pesto for heat.

Conclusion

This roasted root veggie and chickpea power bowl is one of my go-to meals for busy weeks and healthy eating. It’s simple to make, endlessly adaptable, and full of vibrant flavors. Whether I’m prepping it ahead or enjoying it fresh, it always hits the spot.