Spicy BBQ Chickpea Bowls with Roasted Veggies

Preheat your oven to 425°F (220°C).

Toss the broccoli florets, red bell pepper, zucchini, and red onion with olive oil, salt, pepper, and garlic powder.

Spread the veggies on a baking sheet and roast for 20–25 minutes, flipping halfway through, until the veggies are tender and slightly charred.

Crisp the Chickpeas:

Toss the chickpeas with olive oil, smoked paprika, salt, and pepper.

Spread the chickpeas on a separate baking sheet and roast for 20 minutes, until crisp.

Remove the chickpeas from the oven, toss with BBQ sauce, and return them to the oven for another 5 minutes.

Assemble the Bowls:

Scoop the cooked rice, quinoa, or couscous into each bowl.

Top with the roasted veggies and crispy BBQ chickpeas.

Add avocado slices on top and garnish with fresh cilantro or parsley.

Serve & Enjoy:

Drizzle with your favorite dressing (ranch or tahini work great) or more BBQ sauce.

Serve warm and enjoy!

Serving and Storage Tips