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BBQ chickpea veggie rice bowl

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 entree, Main Course
Keyword vegan, vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 bowls
Calories 456 kcal


  • 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 Tbsp olive oil
  • 1/4 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 2 cups cooked brown rice
  • 1 medium avocado, peel and pit removed, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup homemade or store-bought bbq sauce


  1. Preheat the oven to 375° F. Line 2 rimmed baking sheets with parchment paper.

  2. 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).

  3. Add 1/2 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 Facts
BBQ chickpea veggie rice bowls
Amount Per Serving (1 bowl)
Calories 456 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g10%
Sodium 939mg39%
Potassium 1133mg32%
Carbohydrates 73g24%
Fiber 11g44%
Sugar 30g33%
Protein 9g18%
Vitamin A 3043IU61%
Vitamin C 219mg265%
Calcium 121mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.