This vegan harvest bowl with chickpeas makes a perfect healthy lunch or dinner. Cosy, comforting and flavourful, it’s also super easy to throw together. Gluten-free and oil-free. 

Vegan harvest bowl with chickpeas

You know those meals that just never get old, no matter what? Yep, that’s how I feel about bowls. Something as versatile as a vegan bowl just can’t be boring. Not to mention the simplicity of them. As a busy student, I don’t have a lot of time to spend in the kitchen, coming up with complicated meals. Whenever the occasion arises, sure, that’s a lot of fun. But between essay writing and my other commitments? Bowls it is.

So, today, I’m super excited to share this vegan chickpea harvest bowl with you all. If you’re a fan of vegan bowls like myself, you just can’t miss out on this one!

Vegan harvest bowl with chickpeas

The colder seasons are definitely here now. In other words, I can’t walk to the gym for my morning sessions without gloves and a scarf. That means comfort food all day every day, and the more the better. And in my opinion, homemade comfort food made from scratch is often the best, particularly if chickpeas are involved because they are my current obsession.

Closeup of vegan chickpea bowl

So what is so special about this vegan harvest bowl? Well, first of all we have the roasted chickpeas which are made by simply chucking them in the oven for a while. They carry the perfect balance of sweetness and saltiness, and add a lot of texture to the finished bowl. Then, we’re making carrots and aubergine in an easy tomato sauce: simple concept, but so flavourful and naturally comforting. We are serving everything over a bed of wild rice, adding any other vegetables that are sitting around in the fridge. Nothing complicated at all, but it never fails to hit the spot.

I love making this vegan harvest bowl for lunch and dinner alike. It’s also perfect as a meal prep option that will keep you energised throughout the day.

Bowl with chickpeas rice and vegetables

What’s to love about this vegan bowl?

It is

  • Comforting and cosy
  • Super flavourful
  • Easy and beginner-friendly
  • Ready in under 30 minutes
  • Gluten-free
  • Oil-free
  • Made with simple whole food ingredients
  • High in plantbased protein
  • Ideal for meal prep

Closeup of bowl with chickpeas rice and vegetables

How to make this chickpea harvest bowl

  • Preheat the oven to 200 degrees C/400 F and start cooking the wild rice according to packaging instructions.
  • In a large mixing bowl, mix together the chickpeas, maple syrup and onion salt. Arrange them over a sheet of baking paper and bake for around 20 minutes.
  • Add the carrot and aubergine to a non-stick frying pan. Cook for around 5 minutes, until the vegetables begin to soften. Then, add the canned tomatoes, tamari, paprika, curry powder and black pepper. Cook for a further 5 minutes, until the sauce thickens.
  • Once the chickpeas are ready, serve them together with the rice, carrot and aubergine stew, tomatoes and spinach.

Vegan harvest bowl with chickpeas

Other healthy vegan comfort food

Let me know in the comments: what’s your favourite thing to put in your bowls? If you give this vegan harvest bowl with chickpeas a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Vegan harvest bowl with chickpeas

Get the Recipe: Vegan Harvest Bowl With Chickpeas

This vegan harvest bowl with chickpeas makes a perfect healthy lunch or dinner. Cosy, comforting and flavourful, it's also super easy to throw together. Gluten-free and oil-free. 

Ingredients

  • 1 cup wild rice, dry
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp maple syrup
  • 2 medium carrots, peeled and chopped
  • 1 medium aubergine, chopped
  • 1/2 can chopped tomatoes
  • 2 tbsp tamari
  • 1 tsp paprika
  • 1/2 tsp curry powder
  • 1/2 tsp black pepper
  • cherry tomatoes, to serve
  • spinach, to serve

Equipment

  • Conventional oven
  • Baking tray
  • Saucepan
  • Frying pan

Instructions 

  • Preheat the oven to 200 degrees C/400 F and start cooking the wild rice according to packaging instructions.
  • In a large mixing bowl, mix together the chickpeas, maple syrup and onion salt. Arrange them over a sheet of baking paper and bake for around 20 minutes.
  • Add the carrot and aubergine to a non-stick frying pan. Cook for around 5 minutes, until the vegetables begin to soften. Then, add the canned tomatoes, tamari, paprika, curry powder and black pepper. Cook for a further 5 minutes, until the sauce thickens.
  • Once the chickpeas are ready, serve them together with the rice, carrot and aubergine stew, tomatoes and spinach.
Calories: 430kcal, Carbohydrates: 92g, Protein: 18g, Fat: 2g, Saturated Fat: 1g, Sodium: 1207mg, Potassium: 1341mg, Fiber: 15g, Sugar: 22g, Vitamin A: 10930IU, Vitamin C: 18mg, Calcium: 100mg, Iron: 4mg

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