BBQ chickpea veggie rice bowls

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.

Course dinner, entree, Main Course

Cuisine American

Keyword sheet pan, vegan, vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings bowls

Calories 456kcal

Author Jenn Sebestyen

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