These Roasted Broccoli Chickpea Quinoa Bowls are a quick and simple dinner recipe loaded with nothing but good-for-you ingredients! With this healthy recipe, dinner will be ready before you know it making it a great gluten-free meal for any night of the week.
I’m bowl obsessed these days and Roasted Broccoli Chickpea Quinoa Bowls are NO exception.
I mean, why does everything in bowl-form taste so good?
Here, there’s just something about the fluffy quinoa, the roasted vegetables and lots and lots of mapley sauce all hanging out together in a bowl at dinnertime… and the bigger the bowl, the better!
This recipe is not just good, friends, it’s so good!
MAKING REAL FOOD EASY AND DELICIOUS WITH ROASTED BROCCOLI CHICKPEA QUINOA BOWLS…
This quinoa bowl recipe is made completely gluten-free, dairy free and vegetarian-friendly and it’s so easy to make that dinner will be ready in just over 30 minutes.
Because who couldn’t use more quick and easy, super good-for-you dinners in their lives, right?!
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Roasted Broccoli Chickpea Quinoa Bowls
- Total Time: 40 minutes
- Yield: 2-4 1x
Description
Roasted Broccoli Chickpea Quinoa Bowls are a quick and easy dinner option loaded with superfood ingredients! This healthy quinoa broccoli bowl recipe is made with roasted vegetables that are lightly sweetened maple syrup dressing, making it completely gluten free and vegetarian-friendly. It’s so easy to make that dinner will be ready in no-time or make it ahead of time for a delicious meal prep lunch all week long.
Ingredients
For the Bowl:
- 1 cup canned chickpeas, drained, rinsed well and patted dry
- 1 small bunch of broccoli, cut into mini florets (about 3 cups)
- 1 tablespoon oil (I like avocado oil here)
- Salt and Pepper
- 3/4 cup uncooked quinoa
- 1 1/2 cups water or stock
- 1/2 cup fresh parsley, roughly chopped
For the Dressing:
- 5 tablespoons extra virgin olive oil
- 1–2 tablespoons pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of salt
- 1/8 teaspoon dried dill (optional)
- Garnish with extra parsley, sliced green onions, dried cranberries or raw pumpkin seeds
Instructions
For the Bowl:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or a baking mat.
- Transfer chickpeas and broccoli to the prepared baking sheet and drizzle with 1 tablespoon oil and sprinkle with a pinch of salt and pepper.
- Roast in the oven for 25-30 minutes, or until chickpeas are crispy and broccoli is browned and tender, being sure to stir the broccoli mixture half way through.
- While the veggies are roasting, make the quinoa. Add quinoa to a medium-sized pot over high heat with 1 1/2 cups of water or stock. Bring to boil, then reduce heat to low, cover and let quinoa cook until all the water is absorbed, about 12 minutes.
- Remove from heat and let quinoa cool slightly.
For the Dressing:
- In a large mixing bowl, whisk the oil, maple syrup, vinegar, mustard, salt and dill (if using) until smooth and consistent.
Assembling the bowl:
- Fold the slightly cooled quinoa into the dressing in the large mixing bowl. Add in about 1/3 of the roasted broccoli and chickpea mixture along with the chopped parsley and mix until well combined.
- For serving, portion quinoa into about 4 portions (or 2 very large portions) and topped each portion with remaining roasted broccoli and chickpeas. Garnish with sliced green onion, more parsley, dried cranberries or raw pumpkin seeds.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
HOW TO MAKE THIS QUINOA BROCCOLI BOWL…
I am so excited to share this recipe with you! (I know I say that every week but I’m totally serious every single time!)
The base of this recipe is, of course, quinoa. Just the plain, white fluffy stuff works wonderfully here.
And you may have noticed that I have been loving quinoa for quite some time now (see here, here, and here for example) and I just can’t stop. And, to be honest, I don’t want to stop! Quinoa is by far my favourite grain (technically a seed, but still…) and I love it mostly for the fact that it cooks up so quickly in water or stock (just 12 minutes, people!) and for its chewy texture and nutty taste.
And, of course, there’s the broccoli. It’s roasted just slightly crispy… as if there is any other way to eat all the broccoli this time of year. It’s so simple, yet so good with just a touch of oil and salt and pepper.
I swear this bowl gets even better with chickpeas, roasted until crispy perfection.
The chickpeas are roasted along with the broccoli to make life easy and clean even easier. Roasting the chickpeas give them incredible texture and flavour and chew and they really take this quinoa bowl to delicious.
Do NOT skip out on the chickpeas.
Last, and not least, I have to talk about this dressing. If you’ve been along, you know I’m all about a good dressing/sauce/spread. I truly think a sauce can make or break your recipe. And this maple-dijon dressing totally ties the quinoa and roasted broccoli and crispy chickpeas together so well.
[Note: I have received a few comments about the dressing being too sweet and I wanted to touch on that… I do have a fairly sweet palate (meaning I like things on the sweet side rather than the acidic or salty or bitter side) so if you tend to not like things on the sweeter side of things start with ½ tablespoon of maple syrup in the dressing and add to taste from there.]
MORE ABOUT THIS QUINOA AND BROCCOLI RECIPE WITH ROASTED CHICKPEAS…
Quick and EASY dinners are my jam right now…
The chocolate to my peanut butter. The mocha to my latte. The protein to my morning smoothie.
…You get the point.
Call it what you will, but I’m feeling a little out of balance these days. Between work and real-life things like the mountain of dirty clothes in my laundry room, keeping up with the online course I’m taking right now and my social calendar (which normally is empty, so with things to do multiple times a week it’s a little weird for me), I feel like life has been totally crazy lately.
All of this to say, I have limited time for dinner making AND dinner eating these days. This also means that my evening meal needs to be simple and ready pronto.
That’s why I love this broccoli chickpea quinoa bowl recipe so much. It’s fairly low maintenance and clean-up yet super delicious and nutritious.
It’s recipes like this one that help me keep real foods and clean eating a priority when my to-do list is too long to want to admit and life seems like more of a balancing act than anything else.
And I know what you’re thinking, we’re all busy, I get it! And I shouldn’t complain. But my point here is this…
You can be busy and have a hectic day or jammed-packed schedule this week AND you can still make the choice to choose real food. Sure, it’s a lot easier when you’re prepared (hello, meal planning and a little bit of weekend prep) or have a handful of super quick and easy recipes (like this one!!) but hearing people say they don’t have the time to eat healthy totally breaks my heart.
Don’t get me wrong… I am tempted by take-out just as much as the next girl some nights (and some nights, take-out wins) but more often than not what we have for dinner is still rooted in caring about the ingredients I put into my body. Because when I eat well, I feel good. And when I feel good I am so much more likely to tackle that to-do list and social calendar head-on (…as opposed to feeling so icky and bloated I don’t want to get off the couch).
So even though this is a super busy season of my life, I’m happy I’m able to make clean eating and real foods a priority and keep making better food choices more often.
This Broccoli Chickpea Quinoa Bowls recipe was originally published in March 2016. The recipe and photos were updated in January 2018. Thank you for supporting Always Nourished and making recipes like this one possible!
Rebecca Dwyre is the holistic nutritionist, recipe creator and photographer behind Always Nourished. Being diagnosed with PCOS in 2018 was unexpected and devastating for her. Since then she’s been on her own PCOS Freedom journey and has learned so much about managing Polycystic Ovary Syndrome with food and lifestyle that she’s made it her mission to share what she has learned so that other women with PCOS don’t have to struggle like she did. 
So, I’m not used to roasting broccoli. How tender should it get. I found it too tough, but I don’t know if I did something wrong or if I’m just not into roasted broccoli. Loved the dressing and chickpeas.
Tasted great and is healthy.
★★★★★
It is insanely delicious!
★★★★★
My boyfriend puts hotsauce on everything. The mark of a truely good recipe in our house is if he doesn’t put hotsauce on something & this recipe passed the test! Very yummy flavors. I like to add crispy tofu (baked along with the broccoli).
★★★★★
This is a really good and easy recipe. We’ve made it as written and also used roasted Brussels sprouts one time when we did not have broccoli. It was just as good. Since we prefer a little less dressing, I usually cut the quantities for the dressing ingredients a bit but keep everything in proportion except for the dill. I use the 1/8 tsp even with cutting the other ingredients back. I usually toast some pepitas (raw pumpkin seeds) and put those on with very thinly sliced green onions. My wife is not a green onion fan so she doesn’t put it on. I also grow fresh rosemary and will sometimes mince that up and sprinkle it on the chickpeas and broccoli when roasting. This is a versatile recipe and I think that roasted cauliflower would also be good with it. The texture that the chickpeas get from roasting is really nice and makes the dish interesting.
★★★★★
Absolutely delicious! I added sweet potatoes, avocado, and diced pistachios on top! Yum!
Making this right now!! Everything looks so tasty. I keep sneaking chickpeas out of the oven, they’re that good.
I’m taking this recipe and turning it into a bit of a salad for my meal prep – packing the quinoa, chickpeas and broccoli with the dressing in one container and then some spinach and avocado in another for some added greens and protein. Can’t wait to eat this tomorrow!!
(Update as I’m writing this, pulled the chickpeas out of the oven and the end result is frickin delicious!!!)
★★★★★
This came out beautifully! I’m not one for strict measurements, and I inevitably always need to substitute something for lack of ingredients, so I mostly intuited the dressing, and made a tiny batch of simple syrup as substitute for maple syrup. Added baked chicken for my non-vegan boyfriend.
This is going to taste great cold as well, I am sure of it!
★★★★★
So quick and delicious- I had some leftover kale so I added that & some caramelized onions which were a nice addition. I appreciate the versatility of this recipe!
I was initially hesitant about the amount of oil in the dressing but I didn’t find the end result to be too oily at all, it makes for a nice texture with the quinoa. The leftovers kept well and were equally as delicious for lunch the next day.
★★★★★
This is a go-to meal for me! I really love it and have shared the recipe with several friends. The only thing I do differently is add a bit of shredded chicken. Even more protein that way. Filling but still super healthy!
Can this dish be frozen?
So delicious but next time reducing the oil big time. I think 2-3 tablespoons is all you need.
By any chance do you know what the caloric value is for each serving is for this bowl? Looks delicious!
Tried this last night for dinner.. This dish was super yummy and all the flavors together were magical. Except I felt the dressing was a bit too sweet. Any ideas what to take away or add in to even out the dressing? Thank you!
Hi Jess! Thanks for the comment 🙂 To make the dressing less sweet, you can reduce the amount of maple syrup (try 1/2 tablespoon or 1 tablespoon) or add more acid (try an extra 1/2 or 1 tablespoon of the apple cider vinegar or a little more mustard) or you can try adding a little bit of spice (hot sauce, red pepper flakes, pinch of cayenne) – both acid and heat will help to cut any extra sweetness. I would also suggest to start with small amounts of each and gradually adjust the dressing to your tastes as you go. Hope this helps!!
This was delicious! I roasted a red pepper and added it sice we had one. It added great color and flavor. I thought the dressing a bit sweet so I added a couple of tablespoons of tahini and a touch of lemon. Fantastic!
We are oil free. Is there a substitute for the 5 Tablespoons of oil for the dressing?
Hi Terri! I am not too experienced with oil free cooking so I can’t say I have ever tried to make this recipe without the oil. I do know that tahini thinned out with hot water does tend to make a great oil substitute in some recipes. Again, I haven’t tried this before so I can’t comment on how it will turn out or taste. If you do find an suitable oil substitute please let me know!
Thank you for getting back to me so quickly. Enjoy your day!
Hi ! I am making this for dinner tonight . It looks yummy and easy !
Thanks , Robin
Made this tonight and doubled the recipe. It was – is my favourite quinoa recipe yet! Delish.
OHHHHH!!! I need this for lunch right now. The chickpeas in this are everything.
★★★★★
I may need to make this happen for lunch tomorrow! This bowl really does look nourishing and so tasty!
Ok broccoli is my favorite roasted vegetable and chickpeas are my favorite roasted snack! This sounds PERFECT!
Power bowls for the win!!!! I love finding ways to combine a bunch of quick healthy things. I know that just one ingredient can change the taste and allow me to eat it all week, ha!
Yum. Love that this looks so delicious but has simple ingredients.
This looks great! I’m always looking for more ways to make things with chickpeas. And I definitely need more quick and easy, super good for you dinners. Always! Thanks for this one.
Love everything about this bowl! Would love it for dinner!
This looks like a lovely and quick dinner to whip up! YUM!
★★★★★
Love this bowl for a healthy lunch or quick dinner. The dried cranberries on top would be fabulous with that dressing!
This recipe looks like a little piece of heaven! What a great touch with the broccoli in here too!
★★★★★
Rebecca this looks delicious. I’m bowl obsessed.
haha yup I’m with you – I’m ALLL about the meal bowls! This has so many of my favorite things! Sounds wonderful!
I bet the maple syrup in there is really good!!
This my kind of bowl! I love a delicious nutrient packed veggie bowl and you really packed it all in!
I’m with you – anything in bowl-form is a winner in my book. This looks delicious.. love the addition of roasted chickpeas!
Oh this looks like such a perfect, nutrient-dense lunch!!! I love roasted broccoli and need to try this asap!