Meatless Monday BBQ Chickpea Veggie Bowls
Looking for a new recipe to try for #MeatlessMonday? Check out this one for BBQ Chickpea Veggie Bowls!
What you’ll need:
1 can (15 ounces) chickpears, drained and rinsed
1 head broccoli, chopped into bite-size florets
2 red bell peppers, seeded and sliced (or color of your choice)
1 red onion, halved and sliced
2 tablespoons olive oil
1/4 teasponn salt, or to taste
1/4 teaspoon black pepper, or to taste
2 cups cooked brown rice
1 avocado, peel and pit removed & diced
1/4 cup cilantro, chopped
1 cup Sweet-and-Spicy BBQ Sauce
- Preheat 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 10-15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit).
- Add 1/2 cup of cooked rice to 4 bowls. Divvy up the roasted vegetables, diced avocado and cilantro equally among the bowls. Drizzle with the BBQ Sauce.