Body Love Roasted Veg Chickpeas Curry Bowl Recipe Guide

Welcome to a celebration of wholesome, vibrant eating with our Body Love Roasted Veg Chickpeas Curry Bowl recipe! This dish is a nourishing, hearty bowl packed with colorful roasted vegetables, protein-rich chickpeas, and a fragrant curry sauce that warms the soul.

Perfect for those seeking comfort food that doesn’t compromise on nutrition, this recipe balances bold spices with wholesome ingredients to create a meal that’s as satisfying as it is good for you.

Whether you’re a seasoned curry lover or just beginning your plant-based journey, this bowl is designed to fuel your body with love, energy, and flavor. Roasting the vegetables brings out their natural sweetness, while the chickpeas add a lovely texture and protein punch.

Plus, it’s easy to customize, making it perfect for meal prep or a quick weekday dinner. Let’s dive into the vibrant world of this curry bowl that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

This recipe is a perfect harmony of taste, nutrition, and ease. Here’s why it stands out:

• Rich in Nutrients: Loaded with fiber, vitamins, and plant-based protein from chickpeas and a variety of roasted vegetables.
• Comforting and Flavorful: The warm curry sauce infused with spices makes every bite deeply satisfying.
• Easy to Customize: Swap veggies based on what’s in season or your preference, and adjust spice levels to taste.
• Meal Prep Friendly: Makes great leftovers and keeps well in the fridge or freezer.
• Vegan and Gluten-Free: Perfect for a variety of dietary needs without compromising on flavor.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk (full fat or light)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked basmati rice or quinoa, to serve
• Lime wedges, for serving

Equipment

• Baking sheet
• Large skillet or saucepan
• Cutting board and knife
• Measuring spoons
• Wooden spoon or spatula
• Medium bowl
• Colander (for rinsing chickpeas)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the vegetables: In a medium bowl, toss the cubed sweet potato, red bell pepper, zucchini, and broccoli florets with 1 tablespoon of olive oil, smoked paprika, ground cumin, salt, and pepper. Spread evenly on the baking sheet.
3. Roast the vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
4. While the veggies roast, prepare the chickpeas: Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
5. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
6. Spice it up: Add curry powder, turmeric, ground coriander, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly to toast the spices.
7. Add the chickpeas and tomatoes: Stir in the rinsed chickpeas and canned diced tomatoes with their juices. Simmer for 5 minutes, allowing the flavors to meld.
8. Pour in the coconut milk: Stir well and bring the mixture to a gentle simmer. Let it cook for another 8-10 minutes until the sauce thickens slightly.
9. Combine roasted veggies and curry: Add the roasted vegetables to the skillet and gently mix everything together. Adjust seasoning with salt and pepper to taste.
10. Serve: Spoon cooked basmati rice or quinoa into bowls, ladle the curry and roasted veggies on top, garnish with fresh cilantro, and add a squeeze of lime juice before eating.

Tips & Variations

Tip: For extra protein, add some cubed tofu or tempeh to the curry before simmering, or top with a dollop of plain yogurt if you’re not vegan.

Variation: Swap any of the vegetables with your favorites like eggplant, cauliflower, or carrots depending on what’s in season.

Make it spicier: Add fresh chopped chili or more cayenne powder to increase heat.

Batch cooking: This recipe freezes well. Store portions in airtight containers for quick meals throughout the week.

Nutrition Facts

Serving Suggestions

This curry bowl shines when served over a fluffy bed of basmati rice or quinoa, both of which soak up the rich sauce beautifully. For a grain-free option, cauliflower rice works wonderfully too.

Add a side of warm naan or chapati if you enjoy bread with your curry.

To elevate the meal, consider adding a fresh cucumber raita or a crisp green salad dressed with lemon and olive oil. For dessert after this wholesome bowl, you might enjoy something sweet like our Cinnamon Pecan Ice Cream Recipe to round out your meal with a touch of indulgence.

Conclusion

This Body Love Roasted Veg Chickpeas Curry Bowl is more than just a meal—it’s a nourishing expression of self-care and culinary joy. Packed with vibrant vegetables, hearty chickpeas, and a luscious, spiced coconut curry, this bowl delivers comfort and nutrition in every bite.

It’s perfect for busy weeknights, meal prep, or anytime you want to treat your body with kindness and flavor.

With its simple ingredients and flexible nature, you can easily customize it to suit your taste buds or dietary needs. Plus, it pairs beautifully with many other recipes on the blog.

If you’re looking for more comforting recipes, check out our Chicken Bruschetta Recipe Stove Top Stuffing or the rich indulgence of Chocolate Heaven Cake Recipe for dessert. Enjoy cooking, eating, and loving your body with every delicious bite!

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