Jenn says: “This is another version of a grains, beans, and veggies bowl. These roasted vegetables are so good, in our house, the kids are eating them off the hot-from-the-oven pan. We’re lucky if we have enough left to make our bowls. I’m not complaining! With sticky BBQ sauce and addictive roasted vegetables, this dish is a winner!”
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1 can (15 ounces, or 425 g) chickpeas, drained and rinsed
1 head broccoli, chopped into bite-size florets
2 red bell peppers, seeded and sliced (or color of your choice)
Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 rimmed baking sheets with parchment paper.
Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them out in one even layer. Roast for 20 minutes, mix the veggies, and swap the pans in the oven so the one on top is now on the bottom. Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit).
Add ½ cup (98 g) of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, diced avocado, and cilantro equally among the bowls. Drizzle with the BBQ sauce.