Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

Introduction

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a delicious, plant-based meal packed with caramelized vegetables, crispy chickpeas, and a creamy, tangy dressing. Perfect for a nourishing weeknight dinner or meal prep, this bowl offers satisfying flavors and textures in every bite.

Ingredients

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cut into 1-inch pieces
• 1 medium onion, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder, divided
• Salt, to taste
• Black pepper, to taste
• For the Maple Dijon Tahini Dressing:
  • 1/4 cup tahini
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 2–4 tablespoons water (to thin)
  • Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Spread the broccoli, Brussels sprouts, sweet potato, and onion on a large baking sheet. Drizzle with 2 tablespoons olive oil, then sprinkle with half the garlic powder, salt, and pepper. Toss to coat evenly.
2. Step 2: Roast the vegetables for 20–25 minutes, flipping halfway through, until they are tender and caramelized with slightly crispy edges.
3. Step 3: While the vegetables roast, spread the chickpeas on a separate baking sheet. Drizzle with the remaining 1 tablespoon olive oil, season with the remaining garlic powder, salt, and pepper. Roast for 15 minutes until crisp and golden.
4. Step 4: In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Add water little by little until the dressing reaches your desired consistency. Season with salt and pepper to taste.
5. Step 5: Divide the roasted vegetables and chickpeas into bowls. Drizzle generously with the Maple Dijon Tahini Dressing.
6. Step 6: Serve the bowls warm with extra dressing on the side if desired.

Tips & Variations

• Add cooked quinoa, brown rice, or farro to make the bowl more filling and hearty.
• Mix in fresh greens like spinach or arugula for added freshness and texture.
• Sprinkle smoked paprika or cayenne pepper on chickpeas before roasting for a spicy kick.
• Use vegetable broth or water instead of oil to roast if you prefer an oil-free version.

Storage

Store the roasted vegetables, chickpeas, and dressing separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the veggies and chickpeas in the oven at 350°F for about 10 minutes to restore crispness. Stir in a little water into the dressing before serving if it thickens during refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the Maple Dijon Tahini Dressing can be made in advance and stored in the fridge for up to one week. Just stir it well and add a splash of water to loosen it up if it thickens.

Can I use frozen vegetables?

Absolutely. You can roast frozen vegetables directly without thawing. Just keep an eye on the cook time and adjust as needed since frozen veggies might take a little longer to roast.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe

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★★★★★

4.6 from 657 reviews

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing offer a flavorful and nourishing plant-based meal featuring crispy chickpeas, caramelized vegetables, and a creamy sweet-tangy dressing. Perfect for weeknight dinners or healthy meal prep, this recipe combines simple roasting and a vibrant homemade dressing for a satisfying bowl.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 2–3 large bowls or 4 smaller servings 1x
• Category: Main Dish, Meal Prep
• Method: Roasting
• Cuisine: Plant-Based, Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Roasted Vegetables:

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 2 cups sweet potato, cut into 1-inch pieces
• 1 medium onion, sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tbsp olive oil, divided
• 1 tsp garlic powder, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided

For the Maple Dijon Tahini Dressing:

• 1/4 cup tahini
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 2–4 tbsp water (as needed to thin)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prepare the Vegetables: Preheat the oven to 400°F (200°C). Spread the broccoli florets, halved Brussels sprouts, sweet potato cubes, and sliced onion evenly on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with half the garlic powder, salt, and black pepper, then toss well to coat all the vegetables evenly.
2. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, flipping the vegetables halfway through. Roast until the vegetables are caramelized, tender, and slightly crispy on the edges.
3. Crisp the Chickpeas: While the vegetables roast, spread the drained chickpeas on a separate baking sheet. Drizzle with the remaining 1 tablespoon olive oil, and sprinkle with the remaining garlic powder, salt, and pepper. Roast the chickpeas in the oven for about 15 minutes, until they are crisp and golden. Stir halfway to ensure even crisping.
4. Make the Dressing: In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar until smooth. Add water gradually, 1 tablespoon at a time, to reach your desired consistency. Season with salt and pepper to taste, whisking again to combine.
5. Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas evenly into serving bowls. Drizzle generously with the Maple Dijon Tahini Dressing.
6. Serve: Serve the bowls warm, with extra dressing on the side for those who love a saucier finish.

Notes

• Add cooked quinoa, farro, or brown rice to bulk up the meal for extra substance.
• Mix in fresh greens such as spinach or arugula for a cool contrast.
• Add a pinch of smoked paprika or cayenne pepper to the chickpeas for a spicy kick.
• Store the roasted vegetables, chickpeas, and dressing in separate airtight containers in the refrigerator for up to 4 days.
• To reheat, warm the veggies and chickpeas in a 350°F oven for approximately 10 minutes to retain crispness.
• Dressing may thicken after refrigeration; whisk in a little water before using to loosen.

Keywords: roasted vegetables, chickpeas, maple dijon tahini dressing, vegan bowl, meal prep, plant-based, healthy recipe