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Mediterranean Chickpea and Grain Power Bowl

A high-protein vegan power bowl loaded with roasted chickpeas, sweet potato, and broccoli over brown rice or quinoa, finished with a creamy lemon tahini dressing, hemp hearts, and nutritional yeast. 58g of protein per serving with brown rice, 62g with quinoa.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Vegan
Keyword: high protein vegan bowl, lemon tahini dressing, Mediterranean chickpea bowl, plant-based protein bowl, roasted chickpea bowl, vegan chickpea power bowl, vegan grain bowl, vegan meal prep bowl
Servings: 2
Calories: 1250kcal

Equipment

  • Air fryer or baking sheet
  • Parchment paper (for oven method)
  • Small bowl or jar (for dressing)
  • Whisk
  • 2 large serving bowls

Ingredients

Bowl

  • 3 cups cooked chickpeas drained and patted dry (about 2 cans)
  • 2 cups cooked brown rice or quinoa
  • 1 large sweet potato cubed into 1/2-inch pieces
  • 4 cups broccoli florets
  • 1/2 cup nutritional yeast
  • 8 tablespoons hemp hearts 4 per serving
  • 1 tablespoon olive oil
  • 1.5 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

Lemon Tahini Dressing

  • 2 tablespoons tahini
  • 1/4 cup lemon juice about 2 lemons
  • 1/2 teaspoon garlic powder
  • 2 tablespoons warm water

Instructions

Prep and Season

  • Toss 1 large cubed sweet potato, 4 cups broccoli florets, and 3 cups chickpeas with 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and a generous pinch of salt and pepper.

Cook (Air Fryer)

  • Place sweet potato and chickpeas in the air fryer basket at 400°F for 12 minutes. Add 4 cups broccoli florets and cook for another 5 to 7 minutes until vegetables are tender and edges are charred.

Cook (Oven Alternative)

  • Spread seasoned vegetables and chickpeas on a parchment-lined baking sheet. Roast at 425°F for 20 to 25 minutes, tossing halfway through, until sweet potatoes are soft and broccoli tips are crispy.

Make the Dressing

  • In a small bowl, whisk together 2 tablespoons tahini, 1/4 cup lemon juice, 1/2 teaspoon garlic powder, and 2 tablespoons warm water until smooth and creamy.

Assemble

  • Divide 2 cups cooked brown rice or quinoa between two large bowls. Top with the roasted chickpeas, sweet potato, and broccoli.

Boost the Protein

  • Sprinkle 1/4 cup nutritional yeast and 4 tablespoons hemp hearts over each bowl.

Finish

  • Drizzle with lemon tahini dressing and finish with a generous crack of black pepper. Serve warm.

Notes

Storage: Store roasted vegetables, chickpeas, and grain base in separate airtight containers in the fridge for up to 4 days. Keep dressing in a small jar for up to 5 days.
Meal prep tip: Add nutritional yeast and hemp hearts right before serving. Nutritional yeast absorbs moisture and loses its texture if stored mixed in.
Dry your chickpeas: Pat canned chickpeas thoroughly dry before roasting. Excess moisture prevents them from getting crispy.
Use warm water for the dressing: Cold water causes tahini to seize up. Warm water keeps it smooth and pourable.
Nutrition values are estimates based on USDA data for standard ingredients. Nutrition (per serving, with brown rice):
Calories: 1250 | Fat: 44g | Protein: 58g | Carbs: 168g | Fiber: 35g | Sugar: 18g | Sodium: 350mg