Your Vegily box gives you a colourful variety of vegetables — why not make them shine in a hearty roasted bowl? This Roasted Veg & Chickpea Bowl is simple, flavourful, and packed with nutrients. A perfect way to use up root vegetables, capsicum, zucchini, onion, and more.

Ingredients (serves 2–3)

• 1 medium sweet potato, peeled & cubed

• 1 zucchini, halved & sliced

• 1 red capsicum (bell pepper), chopped

• 1 brown onion, cut into wedges

• 1 medium carrot, sliced

• 1 cup (250 g) canned chickpeas, drained & rinsed

• 2 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ½ tsp dried oregano

• Salt & pepper to taste

• 1 clove garlic, minced

• A handful of parsley (or coriander) for garnish

• Juice of ½ lemon (optional)

Cooking / Prep Time

• Prep: 10 minutes

• Roasting / Cooking: 25 minutes

• Total time: 35 minutes

Instructions

1. Preheat oven to 200 °C (fan-forced) or 220 °C (conventional).

2. In a large bowl, toss together sweet potato cubes, zucchini slices, capsicum, onion, carrot, and chickpeas with olive oil, smoked paprika, cumin, oregano, minced garlic, salt, and pepper.

3. Spread the mixture in a single layer on a baking tray lined with baking paper (or lightly oiled).

4. Roast in the oven for about 20–25 minutes, tossing halfway, until vegetables are tender and slightly charred.

5. Once done, transfer to a serving bowl. Squeeze fresh lemon juice if you like a bit of brightness.

6. Garnish with chopped parsley or coriander. Serve warm.

Serving Suggestions & Tips

• Serve with cooked quinoa, brown rice, or couscous to make it more filling.

• Add a drizzle of tahini or vegan yogurt for creaminess.

• If your box includes broccoli or cauliflower, add florets in the last 10 minutes of roasting.

• Leftovers keep well in the fridge for 1–2 days; reheat in oven or air fryer to retain texture.