Spicy BBQ Chickpea Bowls with Roasted Veggies

Serving: These bowls are best served fresh, but they can easily be made ahead of time for meal prep. Just store the components separately in airtight containers.

Storage: Keep leftovers in the fridge for up to 3 days. Reheat the chickpeas and veggies in the oven for a few minutes to get them crispy again.

Variations
More Protein: Add roasted tofu or tempeh for extra protein.

Spicy Version: Toss the chickpeas with more cayenne pepper or add jalapeños to the roasted veggies for an added kick.

Grain Swap: You can easily swap out the rice for cauliflower rice or farro for a different texture.

FAQ
1. Can I use frozen veggies for this recipe?
Yes, you can use frozen vegetables, but be sure to thaw them and pat them dry before roasting, as excess moisture can prevent them from getting crispy.

2. Can I make this dish ahead of time?
Yes, you can prep the chickpeas and veggies in advance. Store the roasted veggies and chickpeas separately in the fridge and assemble the bowls when you’re ready to eat.

3. What other toppings can I add?
For extra crunch, try adding toasted pumpkin seeds, crushed tortilla chips, or crispy chickpeas. For extra flavor, a squeeze of lime juice goes great with this dish.

This Spicy BBQ Chickpea Bowl is a vibrant, flavor-packed dish that’s as satisfying as it is healthy. Enjoy the smoky BBQ goodness paired with fresh veggies and a creamy avocado topping!