Season veggies & chickpeas – On a baking sheet, toss sweet potato, zucchini, pepper, onion, and chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Roast for 25–30 minutes, stirring halfway, until veggies are tender and slightly crisp.
Assemble bowls – Divide quinoa (or base of choice) into bowls, add greens, top with roasted chickpeas & veggies.
Finish with your favorite toppings (tahini drizzle is amazing here!).
✅ Meal prep tip: Roast a big batch of veggies and chickpeas ahead of time – they store well in the fridge for 3–4 days, making this an easy grab-and-go lunch.
Would you like me to also give you a Mediterranean-style version of this bowl with hummus and olives? 🫒
