Roasted Veggie & Chickpea Bowl (Anti-Inflammatory)
A vibrant, anti-inflammatory plant-based bowl packed with roasted vegetables, crispy chickpeas, whole grains, and healthy fats. This Mediterranean-inspired vegan bowl is rich in antioxidants, fiber, and omega-3–supportive ingredients—perfect for anyone focused on clean eating, gut health, weight management, and inflammation reduction.
🥗 Description
This Roasted Veggie & Chickpea Bowl combines warm, spiced vegetables with protein-rich chickpeas, fluffy quinoa, creamy avocado, olives, and fresh herbs, all finished with a zesty lemon-tahini dressing. It’s naturally vegan, gluten-free, dairy-free, and ideal for meal prep or a nourishing weeknight dinner.
🛒 Ingredients (Serves 4)
Bowl Base
-
1 cup quinoa (uncooked)
-
2 cups water or low-sodium vegetable broth
Roasted Vegetables & Chickpeas
-
1 can (15 oz) chickpeas, drained & rinsed
-
1½ cups cauliflower florets
-
1 cup cherry tomatoes
-
1 cup diced bell peppers (yellow or red)
-
2 tbsp extra-virgin olive oil
-
1 tsp turmeric
-
1 tsp smoked paprika
-
½ tsp cumin
-
½ tsp black pepper
-
½ tsp sea salt
Fresh Toppings
-
1 avocado, sliced
-
⅓ cup kalamata olives
-
¼ cup fresh parsley or cilantro, chopped
Lemon Tahini Dressing
-
¼ cup tahini
-
2 tbsp fresh lemon juice
-
1 clove garlic, minced
-
2–3 tbsp warm water (to thin)
-
Salt to taste
👩🍳 Instructions
-
Cook Quinoa
Rinse quinoa well. Combine with water/broth, bring to a boil, then simmer covered for 15 minutes. Fluff and set aside. -
Roast Veggies & Chickpeas
Preheat oven to 400°F (200°C).
Toss chickpeas, cauliflower, tomatoes, and peppers with olive oil and spices.
Spread on a baking sheet and roast 25–30 minutes, stirring halfway, until golden and crisp. -
Make Dressing
Whisk tahini, lemon juice, garlic, salt, and water until smooth and creamy. -
Assemble Bowl
Divide quinoa into bowls. Top with roasted veggies, avocado, olives, herbs, and drizzle with dressing.
🍽️ Serving Suggestions
-
Serve warm for a comforting anti-inflammatory dinner
-
Chill and pack for healthy meal prep lunches
-
Pair with herbal tea or infused water for a detox-friendly meal
-
Add a side of fermented veggies (kimchi or sauerkraut) for gut health
🔄 Variations & Add-Ons
-
High-Protein: Add baked tofu, tempeh, or hemp seeds
-
Low-Carb: Swap quinoa for cauliflower rice
-
Keto-Friendly: Reduce chickpeas, add more avocado & greens
-
Spicy: Add harissa, chili flakes, or cayenne
-
Seasonal: Use sweet potatoes, zucchini, or Brussels sprouts
❓ Related Questions (SEO-Friendly)
-
Is this bowl good for inflammation?
✔️ Yes—ingredients like turmeric, olive oil, greens, and chickpeas help fight chronic inflammation. -
Is this recipe vegan and gluten-free?
✔️ 100% plant-based and naturally gluten-free. -
Can I meal prep this bowl?
✔️ Absolutely—stores well up to 4 days in the fridge. -
Is this good for weight loss?
✔️ High fiber + plant protein = long-lasting satiety.
🧮 Nutrition (Approx. Per Serving)
-
Calories: ~420
-
Protein: 14–16g
-
Fiber: 12g
-
Healthy Fats: 18g
-
Carbohydrates: 45g
-
Sugar: 6g
-
Cholesterol: 0mg
(Values are estimates and may vary based on portions.)
🌟 Final Thoughts
This Roasted Veggie & Chickpea Anti-Inflammatory Bowl is more than a meal—it’s a nutrient-dense, clean-eating lifestyle recipe. Perfect for anyone searching for healthy vegan recipes, Mediterranean diet bowls, anti-inflammatory foods, or plant-based meal prep ideas, this dish proves that healing food can be both beautiful and delicious.
