If you’re searching for a quick, protein-packed meal that’s both satisfying and healthy, this Roasted Chickpea & Egg Veggie Power Bowl is the answer. With crispy roasted chickpeas, fresh vegetables, hearty brown rice, and a perfectly cooked egg, this recipe offers an ideal combination of flavor, texture, and nutrition. Whether you’re meal-prepping for the week, making a wholesome lunch, or putting together a nourishing dinner, this veggie bowl is a delicious and versatile option.
Why You’ll Love This Veggie Power Bowl
- Protein-Packed & Filling Chickpeas and eggs provide a lasting energy boost.
- Meal-Prep Friendly Roasted veggies and chickpeas stay fresh in the fridge.
- Customizable Easily swap toppings and dressings.
- Wholesome & Balanced Packed with protein, fiber, healthy fats, and micronutrients.
Roasted Chickpea & Egg Veggie Bowl: A Quick & Nutritious Lunch
Ingredients
For the Roasted Veggies & Chickpeas
- 1 15 oz can chickpeas drain and rinsed
- 2 tsp olive oil
- 1 cup brown rice cooked
- 1 bunch baby spinach
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp chilli optional
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Eggs & Toppings
- 2 large eggs
- 1 ripe Avocado sliced
- half tomato sliced
- half small onion sliced
- 1 1/4 cup feta cheese crumbled (optional)
For the Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar or lemon juice
- 2 tbsp Dijon mustard
- 1 tbsp honey
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, toss the chickpeas with the olive oil, paprika, cumin, chilli (if using) salt, and black pepper until everything is evenly coated.
- Roast for 20-25 minutes, or until tender.
- While the chickpeas are roasting, prepare your eggs to your liking. Boil them for 6 minutes, then transfer to a bow with cold water.
- To assemble, add the brown rice to a bowl, followed by the roasted chickpeas. Top with a cooked egg, sliced avocado, baby spinach, sliced tomatoes, onions, and a sprinkle of crumbled feta cheese, if using
- Top each bowl with a cooked egg, sliced avocado, and a sprinkle of crumbled feta cheese, if using.
- Mix the ingredients for the dressing in a small bowl
- Pour the dressing over the salad and toss gently to ensure that every piece is evenly coated.
- Serve and enjoy!
Notes
Nutrition
Serving Suggestions for a Veggie Power Bowl
- Add a drizzle of tahini for a nutty flavor.
- Top with toasted pumpkin seeds or almonds for crunch.
- Try a lemon-herb or yogurt-based dressing for variety.
- For meal prep, store roasted chickpeas and toppings separately, then assemble fresh with eggs.
Delicious Variations of the Veggie Power Bowl
Mediterranean Power Bowl
Swap rice for quinoa, add olives, zucchini, and top with hummus or tzatziki.
Mexican-Inspired Veggie Bowl
Use cilantro-lime rice, roasted corn, black beans, and avocado-lime dressing.
Asian-Style Veggie Bowl
Base of soba noodles with edamame, carrots, sesame seeds, and soy-ginger dressing.
High-Protein Power Bowl
Add extra chickpeas, tofu, or grilled chicken, plus hemp or chia seeds.
Vegan Veggie Power Bowl
Skip the eggs and feta, and add roasted sweet potatoes instead. Drizzle with a tahini-lemon sauce.
Breakfast Veggie Bowl
Swap rice for quinoa or sweet potatoes, add mushrooms, tomatoes, avocado, and a poached egg.
Spicy Power Bowl
Toss chickpeas with cayenne and smoked paprika, add jalapeños, and finish with chipotle dressing.
Tips for the Best Veggie Power Bowl
- Roast everything on one sheet pan for easy cleanup.
- Use quinoa or farro instead of brown rice for variety.
- Cook eggs to your preference: soft, medium, or hard-boiled.
- Make extra dressing—it stores well in the fridge for a week.
Final Thoughts
This Chickpea & Egg Veggie Power Bowl is more than just a quick meal. It is a wholesome, nutrient-dense option perfect for busy weekdays, meal prep, or a hearty dinner. With roasted chickpeas, fresh vegetables, and protein-rich eggs, this recipe strikes the right balance of flavor, convenience, and nutrition. Make it once, and it’s bound to become a regular in your meal rotation.
More Nourishing Bowl Recipes to Try
Frequently Asked Questions (FAQs)
Q1: Can I make this bowl vegan?
Yes. Skip the eggs and feta, and add roasted tofu or extra chickpeas for protein.
Q2: Can I meal prep this recipe?
Absolutely. Store roasted chickpeas and rice in airtight containers for up to 3 days. Add fresh toppings and eggs when ready to serve.
Q3: What other grains can I use?
Quinoa, farro, or couscous make excellent bases for a power bowl.
Q4: Is this bowl gluten-free?
Yes, if you use gluten-free grains like rice or quinoa.
