Chickpea & Roasted Vegetable Power Bowl with Creamy Tahini
A high-protein, low-calorie lunch that fuels GLP-1 support
Chickpea & Roasted Vegetable Power Bowl with Creamy Tahini
A high-protein chickpea and roasted vegetable power bowl with creamy tahini dressing – GLP-1 friendly, satisfying, and naturally low in calories per serving.
Nutrition per serving
Nutritionist’s Note
I love this bowl because the combination of chickpeas and hemp seeds gives a complete amino-acid profile while keeping calories modest. The fibre from the veg and legumes helps blunt post-prandial glucose spikes, which is ideal for GLP-1-targeted clients. I recommend it on busy weekdays when a quick, satiating meal is needed without compromising nutrient density.
Ingredients
- 200g canned chickpeas, drained and rinsed
- 150g courgette, diced
- 100g red pepper, diced
- 50g carrot, thinly sliced
- 1 small red onion, wedges
- 1 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp tahini
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp cold water (to loosen tahini)
- 1 tbsp chopped fresh parsley
- 1 tsp hemp seeds (optional)
Method
- Pre-heat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
- Toss the courgette, red pepper, carrot and onion with olive oil, smoked paprika, cumin, salt and pepper, then spread in a single layer on the tray.
- Roast the vegetables for 15-18 minutes, shaking the tray halfway through, until they are caramelised and tender.
- While the veg roasts, place the drained chickpeas in a bowl, drizzle with a little olive oil, and season with a pinch of salt; set aside.
- In a small bowl whisk together tahini, lemon juice and water until smooth and pourable; add a splash more water if needed.
- To assemble, divide the roasted veg and chickpeas between two bowls, drizzle generously with the tahini sauce, sprinkle with parsley and hemp seeds, and serve immediately.
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Storage
Cool the bowl to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat the roasted veg and chickpeas gently in a skillet or microwave; the tahini dressing is best added fresh.
Tips
- For extra crunch, add a handful of toasted pumpkin seeds just before serving.
- If you prefer a warmer bowl, re-heat the chickpeas in the microwave for 30 seconds before assembly.
- Swap the lemon juice for a splash of apple cider vinegar for a tangier flavour profile.
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