Here is recipe that will keep you feeling satisfied all day. My Roasted Chickpea Power Bowl. Hi friends, this is Jennifer from JENRON DESIGNS. Today I am sharing a tasty favorite from my meatless Monday recipe box. This Roasted Chickpea Power Bowl is a delicious and satisfying meal for a light lunch or dinner.
You can check out other meatless Monday recipes like my Amazing Apricot Tagine and Mediterranean Couscous!
Are you looking for a new weeknight recipe to spice up those light vegetarian meals? My Roasted Chickpea Power Bowl is low calorie, savory vegetarian dish that utilizes both the Instant Pot and Ninja Air Fryer all in one recipe.
Drain and rinse chickpeas. Toss all chickpeas, zucchini, and onions with smoked paprika, olive oil, and a pinch of salt and pepper. Roast in Air Fryer at 390 degrees until crisp, 10-15 minutes. Be sure to check on these during cooking as toss the chickpeas around for even cooking.
Note: It’s ok for some of the chickpeas to pop or even explode while cooking. It might sound like popcorn.
While the veggies are cooking, melt 1 tbsp butter in Instant Pot on the saute setting. Add in your garlic, scallion whites, couscous, and a pinch of salt. Cook, stirring until scallion whites are softened and couscous is lightly toasted 2-3 minutes.
Then stir in 2 cups of stock, lemon zest, and thyme. Seal and set your Instant Pot to cook at manual high pressure, for 10 minutes. Allow venting naturally, if you find there is excess liquid use a slotted Spurtle to remove the couscous mixture. Stir in grape tomatoes while hot.
Place into couscous a bowl and layer with AirFryer roasted veggies, top with feta cheese, green scallions, and a squeeze of lemon juice.
You may also enjoy my other recipes made in the 3 Qt. Instant Pot HERE. It may be mini, but it does the job! Enjoy.
Roasted Chickpea Power Bowl
Equipment
- Air Fryer
- Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
Ingredients
- 13.4 oz Chickpeas Drained & Rinsed
- 1 1/2 cup Israeli Couscous
- 2 cup Vegetable Stock
- 4 Scallions Divided- whites for couscous, green for garnish
- 1 small Onion thin cut into strips
- 4 cloves Garlic minced
- 2 tbsp Butter
- 4 tbsp Olive Oil
- 8 oz Grape Tomatoes Halved
- 1 tbsp Smoked Paprika
- 1/2 oz Thyme Fresh, Removed from stem
- 1 cup Feta Crumbles
- 2 med Zucchini Cut into half moons
- 1 Lemon Zested & quartered for juice
- salt & pepper to taste
Instructions
- Clean and rinse all produce. Cut zucchini into half moons, and dice onion into thin strips. Halve tomatoes, but save to stir into to couscous at end of cooking.
- Drain and rinse chickpeas. Toss all chickpeas, zucchini and onions with with smoked paprika, olive oil, and a pinch of salt and pepper.
- Roast in Air Fryer at 390 degrees until crisp, 10-15 minutes. Be sure to check on these during cooking as toss the chickpeas around for even cooking.
- While the veggies are cooking, melt 1 tbsp butter in Instant Pot on the saute setting. Add in your garlic, scallion whites, couscous, and a pinch of salt.
- Cook, stirring until scallion whites are softened and couscous is lightly toasted 2-3 minutes.
- Then stir in 2 cups of stock, lemon zest and thyme.
- Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes. Allow to vent naturally, if you find there is excess liquid use a slotted Spurtle to remove couscous mixture.
- Stir in grape tomatoes while hot.
- Place into couscous a bowl and layer with AirFryer roasted veggies, top with feta cheese, green scallions and a squeeze of lemon juice.
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