Easy bbq chickpea veggie rice bowl recipe! This vegan veggie power bowl is loaded with bbq chickpeas and veggies and comes together with just a few minutes of prep time.
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We received a copy of The Meatless Monday Family Cookbook for review and am sharing this bbq chickpea veggie rice bowl recipe with permission. All opinions are our own.
Hi, Rhubarbarians!
Another meatless weeknight wonder comin atcha today! These chickpea veggie bowls only take 10 minutes of precious prep time and the rest of the magic happens in the oven. Yay!
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Minimal prep
If you can manage about 10 minutes to prep a few veggies and chickpeas and preheat an oven, you can manage this recipe any night of the week!
The veggies and chickpeas top some cooked rice, then you add some delicious toppings and cover it in bbq sauce. Sound okay?
The whole recipe takes about 45 minutes, but most of that is cook time in the oven.
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How to roast chickpeas and veggies
All the veggies and chickpeas for this buddha bowl are roasted on sheet pans! You'll want to use 2 sheet pans for this recipe due to the amount of veggies, as you don't want to overcrowd your pans.
First, I like to cover the sheet pans in parchment for easy clean up. If you don't have parchment, that's ok! A few more dishes, but less waste.
Spread out the veggies and the chickpeas on the sheet pans. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat and then roast in the oven. Switch the pans about half way through for even cooking.
Remove from the oven and enjoy!
FAQs
- What bbq sauce do I use? Be sure to look at the label and make sure that the sauce is vegan! Some bbq sauces are not. Our favorite is the Stubb's Original, which IS vegan. Or try out our smoky rhubarb bbq sauce!
- Can I add a protein? Of course you can! Tofu, tempeh, or vegan meat subs are great options. You can even roast them on the sheet pan right along with the veggies and chickpeas. You might just need a bit more bbq sauce.
- How long will the leftovers last? About 4 days in the refrigerator.
- Can I freeze this? This actually didn't freeze very well when it was cooked. See below for freezing options!
- What about meal prep? Meal prep directions are below!
Storing, freezing, and meal prep
Storing
The leftovers will keep for about 4 days in an air tight container in the fridge! You can pop everything (minus the toppings) in the microwave together to reheat.
Freezing
This veggie rice bowls unfortunately don't freeze very well once they are cooked and added to rice with sauce. BUT, you could easily prep the vegetables and chickpeas and have those frozen and ready to spread out on a sheet pan. Just add some cook time in the oven. I don't recommend freezing the rice, toppings, or bbq sauce.
Meal prep
These veggie power bowls are perfect for meal prep! One batch will make enough for 4-5 meals. Build your bowl with rice, veggies, and chickpeas, and top with bbq sauce. Keep your toppings on the side until after you reheat.
The Meatless Monday Family Cookbook
The Meatless Monday Family Cookbook by Jenn Sebestyen is a collection of kid-friendly, plant-based recipes for busy weeknights.
This cookbook is quite frankly, the most practical and useful cookbook I have come across in a very long time. We eat vegetarian dishes every night of the week and we are always always always looking for easy, go-to recipes that all 3 of us (vegetarian mom, meat-eating husband, and 3 year old Rhubarbaby) will enjoy.
We found ourselves wondering, "why didn't we think of this?" constantly while going through the recipes. Like this veggie rice bowl!
The chapters include:
- Getting started with Meatless Monday
- Hearty soups
- Satisfying salads
- Loaded handhelds
- Bountiful bowls
- Perfect pasta
- One pot wonders
- Comforting casseroles
- Center stage vegetables
- Breakfast for dinner
- Sauces and staples
If you're looking for a cookbook LOADED with easy meals you'll make again and again, this book is for you!
Recipe
BBQ chickpea veggie rice bowls
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1 medium head broccoli, chopped into bite-size florets
- 2 medium red bell peppers, seeded and sliced (or color of your choice)
- 1 medium red onion, halved and sliced
- 2 tablespoon olive oil
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups cooked brown rice
- 1 medium avocado, peel and pit removed, diced
- ¼ cup fresh cilantro, chopped
- 1 cup homemade or store-bought bbq sauce
Instructions
- Preheat the oven to 375° F. 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 as they sit).
- Add ½ cup 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.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Jenn
Thank you so much for this great review, Trish! I'm so happy you are enjoying the book and this recipe!