Roasted Potato & Chickpea Quinoa Bowl

Roasted Potato & Chickpea Quinoa Bowl recipe served in a bowl.

Have you tried this Roasted Potato, Spiced Chickpea & Vegetable Quinoa Salad w/ Creamy Vegan Honey Mustard Dressing? 🍃🌿

There’s lots of delicious variety in this salad, and it’s awesome as a meal prep or to share with fam! When I say this salad is satisfying, it is REALLY satisfying. From the savory flavors and creamy dressing, to the hearty ingredients, this hopefully will be a fav of yours. 🍃🌿

This makes around 4 or 5 servings depending on size. 🍃🌿

Roasted Potato & Chickpea Quinoa Bowl recipe served in a bowl.

Roasted Potato & Chickpea Quinoa Bowl

This Roasted Potato & Chickpea Quinoa Bowl is so full of flavors and delicious textures, and it makes a perfect meal prep too!
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, Lunch
Cuisine: American-Inspired, Asian-Inspired
Keyword: Plant-Based Quinoa Bowl, Roasted Potato Bowl
Author: Janet
Servings: 4


  • 2 cups baby potatoes quartered
  • 1/2 tsp kosher salt and pepper for roasting potatoes
  • 1 to 2 tbsp olive oil for roasting potatoes
  • 1 cup uncooked quinoa
  • Juice of 1/2 lemon plus more for serving
  • 2 bell peppers diced
  • 8 oz. cremini mushrooms quartered
  • 1 tbsp olive oil for vegetables
  • 3/4 cup cherry tomatoes halved
  • 1/4 cup kalamata olives chopped
  • Fresh parsley for serving, optional
  • 1 15 oz. can chickpeas drained and rinsed

For cooking bell peppers and mushrooms

For chickpeas

Dressing (whisk together in a bowl):


  • Drizzle potatoes with half of their seasoning, and toss. Roast them on a baking tray lined with parchment for approx 20 to 25 min on 400 degrees F (convect/fan), tossing halfway and adding the remaining half of the potato seasoning halfway.
  • Meanwhile, cook quinoa according to package directions in water or vegetable broth. Let it to cool on a tray or mixing bowl and stir in juice of 1/2 lemon.
  • Cook bell peppers and mushrooms on medium heat in their olive oil and seasonings for 6 to 8 min, stirring periodically until browned. Transfer them to a plate. Add chickpeas and their oil and seasonings to the pan, and cook on medium heat for 3 to 4 min.
  • Serve up all these goods with the dressing, including the tomatoes and olives or use them to top some greens, or even as a side dish. Top optionally with chopped fresh parsley and more lemon juice.

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3 thoughts on “Roasted Potato & Chickpea Quinoa Bowl”

  1. 5 stars
    Hi! I made this the other day and wasn’t sure what seasonings to add to the potatoes… it turned out delicious though! Thank you

  2. 5 stars
    Making this for the second time in 2 weeks. Delicious and satisfying. Didn’t change anything except substituted honey for agave. Thank you.

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