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Roasted Chickpea Broccoli and Quinoa Vegan Bowl

This delicious vegan bowl is a meal prep friendly roasted broccoli and chickpea bowl with quinoa and a homemade sauce.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 bowls
Calories 434 kcal


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 4 cups broccoli florets
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp Seasoned salt


  • 3 tbsp olive oil
  • 1 tbsp pure maple syrup
  • 1 tbsp balsamic vinegar (or red wine vinegar)
  • 1 tsp dijon mustard
  • ¼ tsp dill weed


  • Preheat oven to 400°F
  • Cut broccoli to florets and place on a baking sheet.
  • Coat with olive oil and mix together to distribute olive oil.
  • Add chickpeas and mix into broccoli. Sprinkle seasoned salt over the mix.
  • Bake for 25 minutes.
  • While broccoli and chickpeas are baking, make quinoa in a small pot. Bring the broth and quinoa to boil and then reduce heat to medium low and let simmer for 15 minutes (tilt pot and ensure no liquid remaining before removing from heat).
  • Mix together dressing ingredients in a bowl and set aside.
  • Add cooked quinoa to a large bowl and mix in dressing to evenly distribute in the quinoa. Mix in broccoli and chickpeas to the quinoa and mix to distribute the dressing.
  • Spoon into bowls and serve warm. The remaining can be stored in the fridge for 5 days in an air-°tight container.


Make this pantry friendly by using a 16 ounce bag of frozen broccoli in place of fresh florets. You will need to bake at 450ºF for 25-30 minutes (until the tips start to turn black). 


Serving: 1bowlCalories: 434kcalCarbohydrates: 54gProtein: 14gFat: 19gSaturated Fat: 2gSodium: 1414mgPotassium: 701mgFiber: 10gSugar: 6gVitamin A: 834IUVitamin C: 81mgCalcium: 108mgIron: 4mg
Keyword roasted broccoli chickpea and quinoa bowl, roasted broccoli chickpea bowl, vegan buddha bowl
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