As I’m sure a handful of people close to me would tell you, this is basically my go-to meal. On the semi-rare occasion that I’m cooking only for myself, this recipe is such a staple!
Not only is it really tasty, it leaves my body feeling good afterwards.
This Roasted Chickpea and Broccoli Bowl is:
The variety of flavors and textures come together so nicely in this easy to make, quick to clean up meal. I make my own little hummus dressing for it, but you can use whatever!
Place the chickpeas and broccoli on your parchment-lined baking sheet, then season and toss. You could use a silicone baking mat in place of parchment paper, of course!
Make sure all of the chickpeas and pieces of broccoli are spread out some and touching the parchment paper. This will help them roast evenly and get crunchy.
While the chickpeas and broccoli are in the oven, whip up this simple hummus dressing. It consists of: hummus (duh), lemon juice, water, black pepper, dijon mustard, and garlic powder. Bet you have all those things at home!
If not, you can use a dressing you already have or just skip it altogether. The chickpeas are already very flavorful, and I’d recommend squeezing some lemon juice on the broccoli when it’s done. Or sprinkle it with some lemon pepper seasoning before baking.
When you’ve finished baking them, add the chickpeas and broccoli to a big bowl and throw in any other good stuff you have laying around. Then drizzle it with the hummus dressing and enjoy!
Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself.
Bowls like this are a good way to get some additional nutrients, eat your colors, and use up whatever odds and ends you have sitting around in your kitchen.
1 can of chickpeas (15oz), drained and rinsed
A few handfuls of frozen broccoli florets
1/4 tsp garlic powder
1/2 tsp paprika
a dash of cayenne pepper
salt and fresh ground pepper to taste
For the hummus dressing:
1 tbsp hummus
1 tsp lemon juice
1 tbsp water
1/4 tsp dijon or stone ground mustard
1/4 tsp garlic powder
a crack of fresh ground pepper
Preheat your oven to 400F. Place chickpeas and frozen broccoli on a parchment-lined baking sheet.
Add garlic powder, paprika, cayenne pepper, and salt to the chickpeas. Sprinkle the broccoli with salt. Toss everything to coat with spices. No need for oil!
Bake for 25 minutes, making sure to toss halfway through the cook time.
Eat a chickpea and examine your broccoli. Are they roasted and crunchy enough for your liking? If not, add them back to the oven for another 5 minutes.
Assemble a nice little bowl with the chickpeas, broccoli, and whatever yummy odds and ends you’d like. I threw in some cherry tomatoes.
Crack some pepper and drizzle the hummus dressing over top. Then enjoy!
Sometimes I’ll add a few handfuls of baby spinach, hemp hearts, chia seeds, flax seeds, kalamata olives, or some cherry tomatoes like I did this day. I’ll make some roasted potatoes to throw in as well if I’m extra hungry or am serving it to more than just myself!
My mother would make it fairly often growing up and I always loved ordering it out at restaurants, so it’s a dish that has been with me for a while! I’ve tried out so many different recipes over the years and I’ve finally found my own way of making it that I like best.
Come to mama. See how pretty those red onions on top are?
Ready for the pot! Yes, that is my compost scrap bowl. Yes, I thought it was pretty.
So colorful! Time to add in the beans, broth, and cumin. Then let that baby simmer!
This soup is so flavorful and filling, and I love having it whether it’s hot or cold out. Serving it over some rice (perhaps some cilantro lime) is also a good way to bulk this meal up and add some lovely texture.
The soup after using my immersion blender. I suppose I’m in my blue period or something.
And voila! Topping this soup with some fresh red onion is probably my favorite thing to do. I love the contrast in flavor of the raw onions and the cooked ones, and they add a really nice crunchy texture! You could also top with some fresh cilantro, which I would’ve done if I wasn’t out.
It stores well, too, and becomes even more flavorful overnight in the fridge! So this is the perfect recipe to make a lot of and eat throughout the week. Anyways, here’s the recipe:
Half of 1 large red onion, diced (reserve a bit for topping later)
1 bell pepper (any color would be good, but I like using red)
1 jalapeño, seeded and minced
2 cloves of garlic, minced
1 tbsp olive oil (any neutral flavored oil, like avocado would be fine)
1 tbsp cumin
2 cans (15oz) black beans, drained and rinsed
2 cups vegetable broth
1/4 tsp salt
The juice of 1 lime (about a tablespoon of red wine vinegar can be used in place of it)
Heat oil over medium heat in a heavy pot. Add onion, carrot, celery, and a pinch of salt. Cook for 5 minutes, stirring occasionally.
Add the bell pepper, cook for another 5 minutes.
Add in the jalapeño and garlic, and sauté for about a minute, until fragrant.
Pour in the black beans, vegetable broth, and cumin. Stir and bring to a boil.
Reduce the heat and let it simmer for about 25 minutes.
Add in the lime juice and salt.
Use an immersion blender, a hand masher, or transfer about 2 cups of the soup to a blender, then re-add to soup. You want it blended just enough to get that creamy texture, while still having some visible pieces of beans and veggies floating about.
Taste and adjust salt and pepper to your preferences. Serve on its own or over some rice, and top with reserved diced red onion. Some cilantro would also be great!
If you like things a little spicier, add in 1/4 tsp (or more) of red pepper flakes when you add in the lime juice. (I do this!)
A cup of corn would also make a yummy, colorful addition to this soup!
This vegan spaghetti sauce is so hearty and filling. Red wine, tomato paste, and soy sauce (!) are the key to creating this flavorful sauce. You probably have most, if not all of the ingredients at home already!
No need to feel rushed when making this recipe – when I make it at home, sometimes it takes 30 minutes and sometimes it takes an hour! This is especially true when I forget to boil pasta water until after I’ve finished the sauce…
I’ve listed the minimum cook times, but letting this sauce simmer for a while makes it that much more flavorful!
Half of 1 large yellow onion (or 1 small onion) finely diced
1 carrot finely diced
1 stalk of celery finely diced
2 cloves of garlic, minced
1 15oz can of petite diced tomatoes (no salt added)
1 8oz can of tomato sauce (no salt added)
1 tbsp tomato paste
A splash of red wine (I used pinot noir)
1 tbsp olive oil
1 tbsp basil
1 tsp oregano
A pinch of red pepper flakes (optional)
2 tbsp soy sauce or tamari
Gardein meatless crumbles, or a similar product (I find that Gardein works best, however)
Heat olive oil in a heavy pot over medium heat. Cook onion, carrot, and celery with a pinch of salt for 5 minutes until translucent.
Add in garlic and optional red pepper flakes, and cook for another minute.
Pour in the petite diced tomatoes (I like to swirl a little water in the empty can to get every last bit.) Add the tomato paste and a splash of red wine, as well. Let the mixture simmer for 10 minutes.
Next, add tomato sauce, basil, oregano, meatless crumbles, and soy sauce. Simmer for 5 more minutes.
Taste and add salt and pepper according to your own preference. (I usually just add a few cracks of pepper here because the soy sauce often makes it salty enough)
Serve over spaghetti noodles and enjoy! I also topped mine with some Follow Your Heart vegan parmesan and fresh basil leaves.
Do I need to say anything further than sun-dried tomatoes and fresh basil? And it only has, assuming you already have salt and pepper, 5 ingredients? This savory side is a great vegan dish to bring to spring and summer get togethers, and would pair wonderfully with a veggie burger or a big salad. Or you could just eat it on its own, of course. Anyways, here ya go!
Cook Time: 15 minutes – Prep Time: 5 minutes – Serves about 4 as a side
1 tablespoon of the oil from the sun-dried tomatoes
1 small yellow onion, or about 1/3 of a large one.
About 2 tablespoons of julienne cut sun-dried tomatoes in oil
2 cloves of garlic
1 15 oz can cannellini beans, rinsed and drained
1/4 teaspoon salt
A few cracks of fresh ground pepper
1/4 teaspoon red pepper flakes (optional but recommended)
A handful of fresh basil leaves, to taste
In a non-stick pan over medium heat, add the oil from the sun-dried tomatoes. Add the onion and cook for 5 minutes or until they have softened.
Mix in the sun-dried tomatoes and cook for another 5 minutes, stirring occasionally.
Next, add the garlic and let cook for another minute before adding the beans, salt, a few cracks of fresh pepper, red pepper flakes if using, and basil. Stir to combine and heat through for another minute or two.
Remove from heat and enjoy!
This dish is great both warm and cold, depending on what you’re in the mood for. You can totally make this in advance if you’re bringing it to a cook out or picnic, and serve it chilled! Just make sure to double or triple the recipe.
I’m so excited for warm weather foods now that Spring has sprung! This recipe is full of flavor and texture, and can be customized to your own taste preferences. Personally, I love adding as many fresh toppings as physically possible. These are perfect for a warm night with a cold glass o’ beer (or water – you do you), and remind me of eating fish tacos in the Bahamas when I was younger. Minus the fish now, of course!
Makes about 6 tacos – Cook time: 25 minutes – Prep time: 10 minutes
1 16 oz can of chickpeas, drained and rinsed
Fajita sized tortillas (I like corn)
Hot Sauce (I prefer Frank’s RedHot)
Salt to taste (I used about 1/4 tsp)
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Olive Oil
Cabbage Mix or whatever lettuce you prefer
Vegan Ranch Dressing (Just brand is great)
Fresh Cilantro (skip it or use parsley if you’re a soap person)
Fresh Ground Pepper
Optional toppings: avocado, radish slices, green or red onion
Preheat your oven to 400° F.
Place drained and rinsed chickpeas on a parchment lined baking sheet (or use a silicone mat if you have one). If they’re still really wet, dab the chickpeas with a towel to remove some of the excess water.
Toss to coat chickpeas with oil, salt, garlic powder, and onion powder.
Bake for 20 minutes, making sure to give them a stir halfway through the cooking time.
Remove from oven and toss chickpeas with hot sauce (about 2 tablespoons), then put them back in the oven to bake for another 5 minutes. Leave them in for a few more minutes if you want the chickpeas to be a bit crunchier.
Take the chickpeas out of the oven and assemble your tacos with desired toppings. If you like things spicier, you can add some extra hot sauce on top. Grind a bit of pepper and squeeze some lime over the tacos at the end. Enjoy!
My favorite toppings are cabbage, avocado, celery, cilantro, and ranch 🙂
I’m Hannah. I’m a designer who enjoys cooking and eating amazing vegan foods. I love to learn new things and am happiest when I get to work with my hands; I’m also trying to hone my green thumb as of late! I have two cuddly little cats named Frida and Foss, whom I adore. They aren’t much help with cleaning up food scraps, but they do function as cordless space heaters, so I keep them around.