Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Assemble the Bowls: Divide the roasted vegetables and crispy chickpeas evenly into serving bowls. Drizzle generously with the Maple Dijon Tahini Dressing.
- 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
