Curried Chickpea and Roasted Vegetable Bowls
Plant-based grain bowls featuring crispy roasted broccoli, carrots, and red pepper tossed with fragrant Madras curry chickpeas in coconut milk sauce. Rice base with fresh cilantro garnish. Quick weeknight dinner with minimal prep.
Ingredients
- 1 large head broccoli, chopped
- 1 red pepper, sliced
- 3 small carrots, chopped into small pieces
- 1 cup ricequinoa or millet1:1
whole grain substitutes
- 4 tablespoons olive oil
- 1 can chickpeas, drained
- 1 teaspoon Madras curry powder
- 1 can coconut milk, full fat
- 2 tablespoons cilantro, chopped
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Preheat oven to 375F.
- 2
Toss chopped broccoli, red pepper, and carrots with 3 tablespoons olive oil, salt, and pepper.
- 3
Spread vegetables on a large baking sheet and roast for 15-20 minutes until tender, stirring halfway through.
- 4
Meanwhile, cook rice according to package directions.
- 5
Heat remaining olive oil in a large saucepan over medium heat.
- 6
Add drained chickpeas and curry powder to the pan, season with salt and pepper, and saute for 3 minutes until crispy.
- 7
Pour in coconut milk and simmer for 6-8 minutes until sauce thickens.
- 8
Remove from heat.
- 9
Assemble bowls by layering rice, roasted vegetables, chickpeas with sauce, and fresh cilantro.
Tips
Stir roasted vegetables halfway through cooking for even browning.
Curry powder can be adjusted based on heat preference; start with three-quarters teaspoon if sensitive to spice.
Use jasmine or basmati rice for best flavor pairing with the curry sauce.
Good to Know
Refrigerate assembled bowls up to 3 days in airtight containers. Store sauce separately from rice and vegetables if meal prepping.
Roast vegetables and prepare sauce up to 2 days ahead. Cook rice fresh or reheat gently with splash of water.
Serve warm. Drizzle additional coconut milk or olive oil over bowls if desired.
Common Mistakes
Do not skip stirring vegetables halfway through roasting to avoid uneven cooking and burnt edges.
Do not rush coconut milk simmer to avoid thin, watery sauce; allow 6-8 minutes for proper thickening.
Do not oversalt the chickpea mixture before adding coconut milk, as reduction concentrates saltiness.
Substitutions
whole grain substitutes