Last Updated on March 17, 2025 by Christin Gillespie

This Roasted Vegetable & Chickpea Quinoa Power Bowl is a healthy vegan recipe that will elevate your well-being, as well as satisfy your tastebud needs. Enjoy this full of flavor & nutrition plant-based meal on any evening!

Roasted Vegetable & Chickpea Quinoa Power Bowl with fresh greens, cauliflower florets, purple sweet potatoes, sliced avocado, sweet tahini dressing, and mixed seeds, with a fork in it, on a white marble counter.

It’s time to level-up the average vegan recipe with this Roasted Vegetable & Chickpea Quinoa Power Bowl.

While the combination is simple, it’s definitely tasty to say the least. This plant-powered meal includes fresh greens, vibrant stokes purple sweet potatoes, cauliflower florets, fluffy quinoa, crispy chickpeas, creamy avocado, a sweet tahini dressing, & mixed seeds. Every mouthful is full of health & deliciousness.

At first bite, this vegan bowl will be your new healthy obsession!

Why You’ll Love This Healthy Vegan Power Bowl Recipe

Full of Flavor & Loaded with Nutrition: It’s a vegan bowl full of nutritious plant-based ingredients, wholesome veggies, & healthy fats.
Quick & Easy: Ready in about 30 minutes & is super simple to make.
Great for Meal Prep: This Roasted Vegetable & Chickpea Quinoa Power Bowl recipe stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Roasted Vegetable & Chickpea Quinoa Power Bowl Recipe with fresh greens, cauliflower florets, purple sweet potatoes, sliced avocado, sweet tahini dressing, and mixed seeds, with a fork in it, on a white marble counter.

Ingredients

Organic Stokes Purple Sweet Potato: Roasted to perfection & you can use any type of potato you love! I personally leave the skin on, because it adds extra fiber. Just be sure to scrub them well before chopping.
Organic Cauliflower Florets: Fresh or frozen will work.
Organic Chickpeas: For the perfect amount of crispy texture, fiber, & plant protein!
Organic Quinoa: To provide this bowl with nutty flavor, along with protein & fiber. You can use any color that you have on hand – white, red, or tri-color.
Organic Greens: Spinach, kale, chard, arugula, and/or whatever you have on hand.
Organic Avocado: For some extra healthy fats & creaminess, be sure to use a ripe avocado.
Organic Sweet Tahini Dressing: The tahini dressing is creamy, citrusy, & super sweet. It complements this power bowl perfectly. Don’t leave it out!
Organic Mixed Seeds: A combination sprinkle of pumpkin seeds, sunflower seeds, & hemp seeds, for some extra plant-based protein + omega-3’s.
Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high heat temperatures.

How To Make

Quinoa. Prepare quinoa as instructed from the package.
Sheet pan. Preheat oven to 425 degrees F. Add the vegetables & drained chickpeas to a sheet pan lined with parchment paper. Toss with the avocado oil & seasonings. Roast for 20 – 25 minutes, flipping halfway.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the greens, cooked quinoa, roasted vegetables, & crispy chickpeas, between bowls. Pair with the sliced avocado, drizzle with the tahini dressing, & sprinkle the mixed seeds over the top. Enjoy!

Roasted Vegetable & Chickpea Sheet Pan with cauliflower florets and purple sweet potato.

Tips for Making this Vegan Power Bowl Perfectly

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color.
Organic Sweet Potato: If you don’t have access to organic stokes purple sweet potatoes, any type of sweet potato will do!
Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating

As mentioned above, this Roasted Vegetable & Chickpea Quinoa Power Bowl is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, vegetables, & quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.

Vegan Roasted Vegetable & Chickpea Quinoa Power Bowl with fresh greens, cauliflower florets, purple sweet potatoes, sliced avocado, sweet tahini dressing, and mixed seeds, with a fork in it, on a white marble counter.

More Healthy Vegan Bowl Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Vegetable & Chickpea Quinoa Power Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

QUINOA

½ cup dry quinoa

SHEET PAN

1 (15-oz) can chickpeas, drained
1 large stokes purple sweet potato, cubed
2 cups cauliflower florets, fresh or frozen
2 tsp avocado oil
½ tsp garlic powder
Sea salt & black pepper, to taste

SWEET TAHINI DRESSING

¼ cup raw tahini
2 tbsp fresh lemon juice
2 tbsp pure maple syrup
2 garlic cloves, minced
Sea salt & black pepper, to taste
Spring water, to thin

BOWL

Fresh greens of choice
Avocado(s)
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
2 tbsp hemp seeds

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Instructions

Quinoa. Prepare quinoa as instructed from the package.
Sheet pan. Preheat oven to 425 degrees F. Add the vegetables & drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Roast for 20 – 25 minutes, flipping halfway.
Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the spring water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Serve. Divide the greens, cooked quinoa, roasted vegetables, & crispy chickpeas, between bowls. Pair with the sliced avocado, drizzle with the tahini dressing, & sprinkle the mixed seeds over the top. Enjoy!

Notes

Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color.

Organic Sweet Potato: If you don’t have access to organic stokes purple sweet potatoes, any type of sweet potato will do!

Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!

Storing & Reheating: Transfer bowl ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, vegetables, & quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven & serve with the fresh greens, as well as the remaining toppings.