BBQ Chickpeas and Veggie Bowl
This BBQ chickpeas and veggie bowl is another family-favorite 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
Servings: 4 serves
- 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
- ¼ tsp salt or to taste
- ¼ tsp pepper or to taste
- 2 cups cooked brown rice
- 1 avocado peel and pit removed, diced
- ¼ 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.
If you are buying a store-bought BBQ sauce be sure to check the label for the ingredients as they can somtimes contain lots of extra added sugar. For a delicious homemade BBQ sauce try this one.
Calories: 334kcal | Carbohydrates: 44g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Sodium: 204mg | Potassium: 967mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2951IU | Vitamin C: 219mg | Calcium: 98mg | Iron: 2mg