How to Make the Best Roasted Chickpea & Egg Veggie Bowl: A Quick & Nutritious Lunch

A-healthy-veggie power bowl-filled-with-roasted-chickpeas,-vibrant-spinach,-sliced-avocado,-red-onions,-and-a-poached-egg-with-a-runny-golden-yolk.

 

The Ultimate Healthy Chickpea & Egg Veggie Power Bowl

Looking for a meal that is both incredibly satisfying and exceptionally healthy? Look no further. This Ultimate Healthy Chickpea & Egg Veggie Bowl is your new go-to protein-packed meal prep solution. Packed with colorful vegetables, savory chickpeas, and a hearty egg, this recipe is a delicious way to fuel your body. It comes together with minimal effort, making it the perfect choice for a quick lunch or a nourishing dinner.

 

Making the Ultimate Healthy Chickpea & Egg Power Bowl

Crafting the Ultimate Healthy Veggie Power Bowl is all about a simple, hands-off cooking method: roasting. Roasting the vegetables and chickpeas brings out their natural sweetness and creates a wonderful, caramelized texture that is truly irresistible. When paired with a perfectly cooked egg, the result is a balanced, nutrient-rich bowl that is both flavorful and filling. This recipe is a fantastic choice for those who want to eat well without spending a lot of time in the kitchen.

Yields: 2 servings Prep time: 10 minutes Cook time: 20-25 minutes

Ingredients

For the Roasted Veggies & Chickpeas:

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup brown rice (cooked)
  • 1 bunch, baby spinach
  • 2 tsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp salt or to taste
  • 1 tsp paprika
  • 1/2 tsp chilli, optional
  • 1/2 tsp black pepper

For the Eggs & Toppings:

  • 2 large eggs
  • 1 ripe avocado, sliced
  • sliced tomatoes
  • slice onions
  • 1/4 cup feta cheese, crumbled (optional)

For the Salad Dressing

  • 1/4 cup olive oil oil
  • 1/4 cup balsamic vinegar/lemon juice
  • 2 tablespoons of Dijon mustard
  • 1 tablespoons honey

 

Step-by-Step Instructions:

  1. Preheat Oven & Prepare Sheet Pan: First, preheat your oven to 400°F (200°C). On a baking sheet, toss the  drained chickpeas with the olive oil, paprika, cumin, chilli (if using) salt, and black pepper until everything is evenly coated.
  2. Roast the Vegetables: Place the baking sheet in the preheated oven and roast the chickpeas for 20-25 minutes. The  chickpeas should be slightly crispy.
  3. Cook the Eggs: While the chickpeas are roasting, prepare your eggs. Boil them for 6 minutes, then transfer to a bowl with cold water to stop cooking further. You can cook to your desired doneness, however, a soft, runny yolk is a great choice as it creates a natural sauce for the bowl.
  4. Assemble and Serve: To assemble, add the brown rice to a bowl, followed by the roasted chickpeas. Top with the cooked egg, sliced avocado, baby spinach, sliced tomatoes, onions, and a sprinkle of crumbled feta cheese, if using.
  5. Pour the dressing over the salad and toss gently to ensure that every piece is evenly coated.
  6. Serve immediately and enjoy!

Serving Suggestions For This Veggie Power Bowl

This  Veggie Power Bowl is a fantastic meal on its own, but you can elevate it further with a few simple additions. As another option, a drizzle of creamy tahini or a lemon-herb dressing would complement the roasted flavors beautifully. For added crunch, you can top the bowl with toasted pumpkin seeds or slivered almonds. This recipe also works perfectly for meal prep; simply store the roasted vegetables and toppings separately in the refrigerator and cook the eggs fresh when you’re ready to eat.

 

Secrets to a Protein-Packed Meal Prep

The secret to a successful protein-packed meal prep is all about efficiency and flavor. By roasting the main ingredients on a single pan, you minimize cleanup and maximize flavor, as the chickpeas get beautifully caramelized. The combination of protein from the chickpeas and eggs makes this a truly satisfying meal that will keep you full for hours. This is an excellent recipe to make ahead of time, as the roasted chickpea and brown rice stay fresh in the fridge for several days, making your lunches a breeze.

We hope you love making and eating this  Veggie Power Bowl! It’s a fantastic, wholesome meal that is perfect for a special lunch or a simple weeknight dinner. If you tried this recipe, we’d absolutely love to hear from you! Please leave a comment below to share your experience, or tag us on social media with your delicious creations. Happy cooking!

A-healthy-veggie power bowl-filled-with-roasted-chickpeas,-vibrant-spinach,-sliced-avocado,-red-onions,-and-a-poached-egg-with-a-runny-golden-yolk.

Roasted Chickpea & Egg Veggie Bowl: A Quick & Nutritious Lunch

This easy and healthy chickpea and egg veggie bowl is a protein-packed meal that's perfect for a quick lunch or dinner. The roasted vegetables and savory spices make it a delicious and satisfying meal.
No ratings yet
Prep Time 10 minutes
Cook Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine vegetables
Servings 2
Calories 560 kcal

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

Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
 

Nutrition

Calories: 560kcalCarbohydrates: 61gProtein: 16gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.02gCholesterol: 186mgSodium: 982mgPotassium: 1265mgFiber: 7gSugar: 15gVitamin A: 16746IUVitamin C: 50mgCalcium: 245mgIron: 8mg
Tried this recipe?Let us know how it was!

You might also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Fill out this field
Fill out this field
Please enter a valid email address.
You need to agree with the terms to proceed