Chili + Garlic Chickpea Veggie Bowl

Spice Up the Summer

Chili flakes are an easy addition to veggie bowls. They give an extra punch to any dish you're eating!

The best thing I love about this quick lunch or dinner is that it's easy! It's also super customizable to those who are sensitive to certain tastes (aka picky eaters like me). If you don't have a specific ingredients, like chickpeas, try cannellini beans or lentils. If you don't have kale, try spinach, if no sweet potato then white potato or butternut squash! Also, the ingredients are not exact at all. Some days I find myself adding more, less, or none at all of certain ingredients -- feel free to experiment!


Serves 4

For the quinoa:

  • 1 C dry quinoa
  • 3 C water
  • 1 1/2 tsp paprika
  • 3 cloves garlic, minced
  • 2 tsp chili flakes
  • 3 TB tahini + little water
  • juice of half a lemon (about 3 TB's)
  • salt + pepper

For the chickpeas:

  • 1 can of chickpeas, drained and rinsed (until foam is rinsed away)
  • few TB's water
  • 2 TB's lemon juice
  • 1/4 - 1/2 tsp garlic (to taste)
  • 1 TB tahini + 1 tsp water
  • salt + pepper

For the kale:

  • 5 C baby kale or shredded kale
  • 2 TB olive oil or refined coconut oil*
  • 2 tsp chili flakes
  • 1 clove garlic, minced (optional)
  • salt + pepper

For the sweet potatoes

  • 2 large sweet potatoes
  • 2 TB olive oil
  • 1 1/2 tsp paprika
  • dash of cayenne (optional)
  • salt + pepper

*Refined coconut oil has little coconut taste, as opposed to unrefined virgin.


It looks like there's a lot of steps to this recipe, but it simply is combining each food (quinoa, chickpeas, potatoes) with their spices, baking the potatoes, and cooking the quinoa and chickpeas through. 

  1. Preheat oven to 450 degrees F.
  2. Cube sweet potatoes and toss in 2 TB oil, paprika, salt + pepper.
  3. Bake sweet potatoes about 30 min in oven until soft through. (Broil briefly at the end if you want crispier potatoes.)
  4. Combine the dry quinoa + 3 cloves of minced garlic in pot on stove at medium-high heat with 1 TB olive oil. Simmer until fragrant and browned, a few minutes.
  5. Add 3 C water and salt to quinoa and bring to boil. Then, cover with lid and turn to low and allow to simmer until liquid is absorbed.
  6. Meanwhile, drain and rinse chickpeas, then place in pan on stove with a few TB's water and turn to medium high heat. Allow to simmer until chickpeas are softened.
  7. Remove chickpeas from heat and drain water.
  8. Add rest of chickpea ingredients: lemon, garlic, tahini, water, salt + pepper.
  9. In another pan on stove, heat oil with minced garlic (optional) on medium-high heat. Cook for a few minutes until fragrant.
  10. Add kale to oil & garlic and sautΓ© until wilted (just a few min), then remove from heat.
  11. Add chili flakes, salt + pepper to kale.
  12. After liquid is absorbed from quinoa, add remainder of quinoa ingredients: lemon, paprika, tahini, garlic, tahini, salt + pepper.
  13. Dollop 1/4 of each side into bowls, drizzle with tahini + sprinkle w/ chili flakes and salt/pepper each.


Want more recipe ideas? Check out my Pinterest and Instagram!