Creamy Roasted Red Pepper Chickpea & Lentil Bowl

Episode 9 of my Cozy Bowl series: Creamy Roasted Red Pepper & Sundried Tomato Chickpea Bowl

Ingredients (4 servings, ~370 kcal, ~20 g protein each):

Base:
• 400 g cooked chickpeas (≈1½ cans, drained and rinsed)
• 200 g cooked lentils (brown or green)
• 300 g roasted red bell peppers (about 2 medium)
• 80 g sundried tomatoes, finely chopped
• 150 g zucchini, diced
• 100 g mushrooms, sliced
• 60 g spinach or kale
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp olive oil

Creamy Sauce:
• 200 ml low-fat coconut milk
• 200 vegetable broth
• 60 g tahini
• 10 g nutritional yeast (optional, for richness)
• 1 tbsp lemon juice
• 2 tsp smoked paprika
• ½ tsp chili flakes (optional)
• 1 tsp salt, adjust to taste
• Freshly ground black pepper

Instructions:

1. Sauté the vegetables:
Heat olive oil in a large pan over medium heat. Saute zucchini, and mushrooms; cook for 3–4 minutes until tender.

2. Build the base:
Add roasted peppers, sundried tomatoes, spinach or kale, chickpeas, and lentils. Stir in smoked paprika, chili flakes, salt, and pepper.

3. Add in coconut milk, broth, tahini, nutritional yeast, and lemon juice. Bring to a simmer for 5 minutes until creamy, and glossy — perfect for scooping with bread.

4. Spoon over cooked quinoa or rice. Top with avocado, seeds, herbs, and an extra drizzle of tahini.

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Creamy roasted red pepper and sundried tomato chickpea bowl. This is episode nine of my cozy bowl series, and today we’re making the coziest creamy chickpea bowl. Start by sautéing zucchini and mushrooms until golden and fragrant. Then add in your roasted red peppers, sun-dried tomatoes, chopped kale, chickpeas, and lentils. Then add your warm spices. Pour over coconut milk, veggie broth, and a swirl of tahini. Then let it simmer into a rich creamy sauce and enjoy it with warm bread or quinoa.