Chickpea & Veggie Sheet-Pan Bowl

Sheet-pan bowls make weeknight cooking feel effortless by roasting everything together until the edges crisp. Chickpeas and colorful veggies get a paprika-garlic toss, then settle over brown rice with a bright squeeze of lemon.

Serves 3

Estimate for one serving

• 480 cal
• 16g protein
• 72g carbs
• 14g fat
• 13g fiber

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Ingredients

• 2 cans (15 oz each, drained and rinsed) canned chickpeas
• 1 medium (sliced) bell pepper
• 1/2 medium (sliced) red onion
• 1.5 cups frozen spinach
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 (juiced) lemon
• 3 cups cooked brown rice

Instructions

1. 1Preheat oven to 425°F. Line a sheet pan with parchment.
2. 2Toss chickpeas, bell pepper, red onion, and spinach with olive oil, garlic powder, paprika, and salt.
3. 3Spread evenly on sheet pan and roast 18-20 minutes until veggies are tender and chickpeas are slightly crispy.
4. 4Warm cooked brown rice if needed.
5. 5Divide rice into 3 bowls, top with roasted chickpea mixture, and drizzle with fresh lemon juice.