This BBQ chickpeas and veggie bowl is another family-favorite version of a grain, bean, 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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BBQ Chickpeas and Veggies Bowl
This fantastic family-friendly bowl is straight from the hot-off-the-press cookbook recently released by Jenn Sebestyen of Veggie Inspired ‘Meatless Monday Family Cookbook‘.
The Meatless Monday Family Cookbook features more than 100 delicious, plant-based, kid-approved recipes perfect for busy weeknights, or whenever you feel like trying out a meat-free meal. From filling Lentil Bolognese with Spaghetti to Tex-Mex Stuffed Peppers and Smoky BBQ Burgers, these meals will satisfy even the pickiest of palates. And most can be made in 30 minutes or less!
I received a copy just before Christmas, and we have been cooking from it at least once a week since then, so I can absolutely vouch for the kid-friendliness notion of the book. Although to be honest, I have a harder time convincing my hubby to eat plant-based meals that I do the kids!
What Ingredients Do We Need?
That’s the beauty.
There’s nothing fancy going on here with this BBQ chickpeas and veggie bowl.
I feel like when non-vegans think of cooking vegan meals they freak out about using new ingredients, and things they wouldn’t usually have in the kitchen. This isn’t the case here, you are going to need:
- red bell peppers
- red onion
- olive oil
- brown rice
- Sweet-and-Spicy BBQ Sauce (recipe provided or store-bought BBQ sauce if you prefer).
See, nothing out of the ordinary.
Is This Meal Prep Friendly?
This BBQ chickpeas and veggie bowl works just as well as a hot bowl as it does as a cold bowl for lunch the next day, I would just leave off the avocado and leave that fresh so it doesn’t end up brown and mushy.
The chickpeas won’t have as much of a crunch the next day, but they will still be deliciously moreish.
If you don’t have chickpeas, or you don’t like chickpeas, you can always make a substitution with some tofu instead.
I have a recipe here for Crispy Tofu, just switch out the asian style sauce for the BBQ sauce and you are good to go. Alternatively, use some cauliflower florets in place of the chickpeas, they can be prepared in the same way.
You can also feel free to sub in whatever veg you have on hand. Cauliflower in place of the broccoli, zucchini in place of the bell peppers. Use what you have!
Need More Plant-Based Meals In Your Life?
Once you start doing meatless Monday you will get the hang of adding quick and nutritious plant-based meals into your family’s meal rotation. Check these out for some more ideas:
- Baked Almond Crunch Falafel Bowl
- Quinoa Veggie Salad with Hummus Dressing
- Quick and Easy Quinoa Salad
- Cumin Spiced Farro Bowl
- Spicy Chipotle Tofu Bowl
Going meatless one day a week is a great way to improve your overall health, help the planet—and make weeknight cooking fun for the whole family!
If you need some more tips on incorporating more plant-based meals into your family’s meal plan without blowing the budget out of the water, then check out this post.
Don’t forget to pop over and grab your own copy of this family-friendly cookbook and start adding meatless Monday to your weekly meal plan.
BBQ Chickpeas and Veggie Bowl
- 1 can chickpeas drained and rinsed
- 1 head broccoli chopped into bite-sized florets
- 2 bell peppers color of your choice, seeded and sliced
- 1 red onion halved and sliced
- 2 tbsp olive oil
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups cooked brown rice
- 1 avocado peel and pit removed, diced
- 1/4 cup cilantro chopped
- 1 cup BBQ sauce either homemade or store-bought (see notes)
- Preheat the oven to 370°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 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 (82 g) of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, avocado, and cilantro equally among the bowls. Drizzle with BBQ sauce.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.