Golden Chickpea Power Bowl with Avocado and Roasted Vegetables

Golden Chickpea Power Bowl with Avocado and Roasted Vegetables

This vegan power bowl is built around warm brown rice, spiced roasted chickpeas, sweet potatoes, and broccoli, balanced with creamy avocado, crisp red cabbage, and juicy cherry tomatoes. It’s the kind of bowl that feels generous and grounding—hearty enough to satisfy, bright enough to crave again tomorrow. Every piece has a job: warmth, crunch, creaminess, and freshness, all in one bowl. If you’re looking for a reliable plant-based meal that looks beautiful and eats even better, this is it.

Serves 2 | Prep Time | 15 minutes | Cook Time | 30 minutes

Ingredients

1 cup cooked brown rice (about 195 g.)

1 can chickpeas, drained and rinsed (15 oz. / 425 g.)

1 medium sweet potato, sliced into rounds (about 8 oz. / 225 g.)

1½ cups broccoli florets (about 135 g.)

2 tbsp. olive oil (30 ml.), divided

1 tsp. smoked paprika

½ tsp. ground cumin

½ tsp. garlic powder

¾ tsp. salt, divided

¼ tsp. black pepper

1 ripe avocado, sliced

1 cup shredded red cabbage (about 70 g.)

1 cup cherry tomatoes (about 150 g.)

Optional: mixed greens or green beans, lightly steamed

Directions

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.

2. Place the chickpeas in a bowl. Add 1 tablespoon of olive oil (15 ml.), 1 teaspoon of smoked paprika, ½ teaspoon of ground cumin, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss until evenly coated.

3. On one side of the baking sheet, spread the chickpeas in a single layer. On the other side, place the sweet potato rounds and broccoli. Drizzle the vegetables with 1 tablespoon of olive oil (15 ml.) and sprinkle with the remaining ¼ teaspoon of salt.

4. Roast for 25–30 minutes, stirring the chickpeas and flipping the vegetables halfway through, until the chickpeas are lightly crisp and the vegetables are tender and golden.

5. While the vegetables roast, warm the cooked brown rice in a saucepan over low heat or in the microwave until hot.

6. To assemble, divide the warm brown rice between two bowls. Arrange the roasted chickpeas, sweet potatoes, broccoli, red cabbage, cherry tomatoes, and any greens around the rice.

7. Add sliced avocado on top and finish with a pinch of salt or pepper if desired. Serve warm or at room temperature.

Make It Yours

• Swap brown rice for quinoa, couscous, or farro
• Add lemon juice or tahini sauce for extra flavor
• Use roasted carrots or cauliflower instead of broccoli

Pairs Well With

• Simple lemon vinaigrette
• Roasted red pepper hummus
• Crusty bread or flatbread