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Roasted Root Veggie And Chickpea Power Bowl

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This hearty, plant-based power bowl features roasted chickpeas and root vegetables topped with a zesty vegan pesto. It’s a nourishing, flavorful meal perfect for meal prep or a wholesome weeknight dinner, and it can be enjoyed warm or cold.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Plant-Based
  • Diet: Vegan

Ingredients

  • For the Roasted Veggies & Chickpeas:
  • 1 can (15 oz) 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 (for serving)
  • 2–3 tbsp olive oil
  • Sea salt, to taste
  • Black pepper, to taste
  • For the Vegan Pesto:
  • 1 cup fresh basil leaves
  • ¼ cup pine nuts
  • 1–2 garlic cloves
  • 2 tbsp fresh lemon juice
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • ¼ cup olive oil (plus more if needed)
  • 2–4 tbsp water or vegetable broth (for thinning)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Rinse and dry chickpeas, removing any loose skins. Spread on a baking sheet and toss with olive oil, sea salt, and black pepper.
  3. On a second baking sheet, arrange broccoli, red cabbage, onion, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
  4. Roast both sheets for 30–35 minutes, stirring halfway through. Check at 30 minutes and continue roasting if needed until veggies are tender and chickpeas are crisp.
  5. While roasting, prepare the pesto: In a food processor, blend basil, pine nuts, garlic, lemon juice, nutritional yeast, and salt into a paste.
  6. With the processor running, slowly add olive oil, then add water or vegetable broth one tablespoon at a time until the pesto reaches a pourable consistency. Adjust seasoning as needed.
  7. To serve, place a handful of mixed greens in each bowl, top with roasted veggies and chickpeas, and drizzle with vegan pesto. Serve warm or cold.

Notes

  • Swap pine nuts for walnuts or sunflower seeds in the pesto for variation or allergy-friendly option.
  • Add roasted sweet potatoes, carrots, or beets for more root veggie variety.
  • Include kale or spinach for extra greens at the end.
  • Add roasted tofu or tempeh for additional plant-based protein.
  • A dash of lime juice or a sprinkle of smoked paprika adds a flavor twist.
  • Pesto and roasted components store well separately for meal prep.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-root-veggie-and-chickpea-power-bowl/