If you're on the hunt for a quick, nutritious, and utterly delicious meal, look no further than these Roasted Chickpea Tempeh Bowls! Bursting with flavor and packed with plant-based protein, this Asian-inspired dish is perfect for busy weeknights or meal prep. In just 35 minutes, you can whip up a wholesome dinner that’s not only satisfying but also easy on the eyes. Get ready to impress your taste buds and elevate your dinner game with this simple yet scrumptious recipe that will have you coming back for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 block tempeh, cubed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking.
- Drain and rinse the chickpeas thoroughly, then pat them completely dry using a clean kitchen towel or paper towels to ensure crispy roasting.
- Cut the tempeh block into small, uniform cubes approximately 1/2 inch in size to ensure even cooking and seasoning.
- In a large mixing bowl, combine chickpeas and tempeh cubes. Drizzle with olive oil, soy sauce, garlic powder, and smoked paprika. Toss gently to coat all ingredients evenly with the seasoning.
- Spread the seasoned chickpeas and tempeh in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting and crispy texture.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning and crispy edges.
- While the chickpeas and tempeh are roasting, prepare the rice or quinoa according to package instructions.
- Once roasted, remove from oven and let cool for 2-3 minutes to allow slight crisping.
- Divide the cooked rice or quinoa between two serving bowls, top with the roasted chickpea and tempeh mixture.
- Optional: Garnish with fresh herbs, a drizzle of additional soy sauce, or your favorite hot sauce for extra flavor.
Tips
- Dry Chickpeas for Crispiness: Make sure to thoroughly dry the chickpeas after rinsing. This step is crucial for achieving that perfect crunchy texture when roasting.
- Uniform Tempeh Cubes: Cut the tempeh into uniform 1/2 inch cubes. This ensures even cooking and allows the flavors to meld beautifully throughout the dish.
- Don’t Overcrowd the Baking Sheet: Spread the chickpeas and tempeh in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which will prevent that desirable crispy finish.
- Stir Halfway Through: To achieve even browning, give the mixture a good stir halfway through the roasting time. This will help all sides get that perfect golden crisp.
- Customize Your Grain: While rice or quinoa makes a great base, feel free to experiment with other grains like farro or barley for a unique twist.
- Garnish for Extra Flavor: Don’t skip the garnishes! Fresh herbs or a drizzle of soy sauce or hot sauce can elevate the dish and add a burst of freshness.
- Meal Prep Friendly: This recipe is great for meal prep! Make a larger batch and store leftovers in the fridge for quick lunches or dinners throughout the week.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
