Curried Chickpea Bowls with Roasted Veggies and Cucumber Raita

Bowls have become a staple for good reason-they’re customizable, satisfying and packed with flavor. This version combines garlic-infused basmati rice with crispy curried chickpeas, roasted vegetables and a refreshing cucumber raita. Every bite offers a perfect balance of textures and spices.

Whether you’re looking for a quick weeknight dinner or a meal prep option, these bowls deliver. The creamy raita cools the warm spices, while the roasted veggies add sweetness. Get ready to be bowled over!

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Ingredients

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice carrot into thin rounds. Peel and dice red onion into 1/2-inch pieces. Halve grape tomatoes. Mince garlic. Grate cucumber. Chop cilantro. Thinly slice chili pepper (remove seeds for less heat).
3. In a small pot, combine basmati rice, 1 cup water and half the minced garlic. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. On the prepared baking sheet, toss carrot, red onion and grape tomatoes with a drizzle of oil, salt and pepper. Roast for 15 minutes.
5. Meanwhile, drain and rinse chickpeas. Pat dry with a paper towel. In a small bowl, toss chickpeas with curry powder, salt and pepper.
6. After 15 minutes, remove baking sheet from oven. Push roasted veggies to one side, add chickpeas to the other side. Return to oven and roast for another 10 minutes, until chickpeas are crispy and veggies are tender.
7. While everything roasts, make the raita: In a small bowl, combine yogurt, sour cream, grated cucumber, remaining garlic, a squeeze of lemon juice and a pinch of salt. Stir in half the cilantro.
8. To serve, divide garlic rice among bowls. Top with roasted veggies and curried chickpeas. Drizzle with cucumber raita. Garnish with remaining cilantro and chili slices. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine, brown rice or quinoa. Adjust cooking time accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and veggies in the microwave or oven and add fresh raita before serving.

Is this recipe vegan?

No, it contains yogurt and sour cream. To make it vegan, use plant-based yogurt and sour cream alternatives.