Crunchy Chickpea Veggie Bowl + Recipe Roundup 3

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I’ve been on a veggie bowl kick lately.  We’ve had an overload of brussels sprouts and broccoli in the fridge, so I’ve been roasting brussels sprouts and broccoli and throwing them in a bowl with a starch and protein and sometimes some avocado.  It has been amazing, and the best part is that it’s super easy to create your own!  So, I decided to share my newest bowl creation with all of you for this installment of meatless recipes.  I roasted my favorite veggies (brussies and broccoli), got my starch in with a small sweet potato and my protein in with delicious, crunchy roasted chick peas.  Chick peas are a great source of protein and provide you with fiber, folate, iron and B vitamins too!  Plus, roasting them gives this bowl a nice crunch, something I’m always looking for in a meal.  You can purchase roasted chick peas, or make them on your own!  I added 1 tablespoon of Franks Red Hot sauce for an extra kick, but you can eat this bowl without the sauce if you don’t like spicy flavors.

Crunchy Chickpea Veggie Bowl

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Servings: 1


  • 1 small sweet potato
  • Olive oil spray
  • 1 cup broccoli
  • 1 cup brussels sprouts
  • Garlic powder
  • Onion powder
  • 1/3 cup roasted chickpeas
  • 1 tablespoon of Franks Red Hot Buffalo Sauce


  • Preheat oven to 375⁰F
  • Chop sweet potato into ½ inch pieces.  Add to baking sheet, spray with olive oil and add garlic and onion powder.  Place baking sheet in oven and roast for 30-40 minutes or until they are cooked the way you like them.
  • Chop broccoli and brussels sprouts.  Add to baking sheet, spray with olive oil and add garlic and onion powder.  Place baking sheet in oven and roast for 20-30 minutes or until they are cooked the way you like them.
  • Add sweet potato, broccoli, brussels sprouts and chickpeas to a bowl.  Drizzle hot sauce on top.  Enjoy!

Nutrition Facts:

Calories: 321; Fat: 3 g; Saturated fat: .113 g; Cholesterol: 0 mg; Sodium: 584 mg; Carb: 63.4 g; Fiber: 17.2 g; Sugars: 12.42 g; Protein: 14.58 g

Check out the recipes below from my amazing colleagues for some additional meatless lunch ideas!

Christy, of Christy Wilson Nutrition shared her Black Bean and Quinoa with Cilantro, Lime and Feta recipe.  She combines black beans and quinoa, which she calls a “superfood power couple,” in this delicious recipe that takes on 25 minutes to make!

quinoa and black beans

Amy, of Amy Gorin Nutrition, shared her Vegan Hummus Pita Pizza recipe.  She tops these yummy pizzas with one of her favorite foods, mushrooms, and uses fresh oregano as a finishing touch.  Delish!pita pizza

Judy, of Live Best, shared her Layered Spelt Salad recipe.  If you’re looking to shake up your salads a bit, then this is the recipe for you!  Judy uses spelt, a whole grain with lots of fiber and a chewy texture, in this delicious salad.spelt salad

Tawnie, of Krolls Korner, shared her Zucchini and Avocado Mac & Cheese recipe.  This amazing mac and cheese uses nutritional yeast, which Tawnie tells us contains fiber, protein and B vitamins.  Why have mac and cheese from the box when you can make your own with veggies and avocado?!mac and cheese

Kelli, of Hungry Hobby, shared how to make an adult lunchable.  You get to pick your favorite high quality protein, healthy fat, veggies and goodies to make your own!  The examples she has look pretty sweet!  **The lunchable pictured does include meat, however, you can make your own to be meatless!


Katie shared her Tuna Salad with Apples and Herbs.  She changed up a regular old tuna salad by adding some crunchy diced apples.  YUM!tuna

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