Pin There's something deeply satisfying about a nourishing bowl packed with colorful vegetables and protein-rich chickpeas. These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing bring together the earthy sweetness of roasted vegetables, the satisfying crunch of crispy chickpeas, and a creamy, tangy dressing that ties everything together beautifully. It's plant-based comfort food that doesn't sacrifice flavor for nutrition.
Pin This recipe celebrates the magic of roasting, which brings out the natural sweetness of vegetables. As Brussels sprouts caramelize and sweet potatoes soften, they create a perfect canvas for the boldly flavored tahini dressing. The combination of maple syrup, Dijon mustard, and tangy lemon juice creates a sauce so good you'll want to drizzle it on everything!
- 1 small head broccoli, cut into florets
- 1 cup Brussels sprouts, halved
- 1 medium sweet potato, peeled and cubed
- 1 small red onion, sliced
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1½ tsp garlic powder, divided
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- ¼ cup tahini
- 1½ tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1½ tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 2–4 tbsp water (as needed to thin)
- ¼ tsp salt (for dressing)
- Pinch of black pepper (for dressing)
- Prepare the oven
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Season the vegetables
- On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
- Prepare the chickpeas
- On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
- Roast everything
- Roast both trays: vegetables for 20–25 minutes, flipping halfway, until tender and golden; chickpeas for 15–20 minutes, shaking halfway through, until crispy.
- Make the dressing
- While roasting, prepare the dressing. In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
- Assemble the bowls
- To assemble, divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.
The key to perfect roasted vegetables is giving them enough space on the baking sheet. Overcrowding leads to steaming rather than roasting, which means you'll miss out on those deliciously caramelized edges. For the crispiest chickpeas, make sure they're thoroughly dried after rinsing and before roasting. The tahini dressing might seize up when you first add the lemon juice—don't worry! Keep whisking and adding water until it becomes smooth and silky.
This bowl is incredibly versatile. For a heartier meal, add a base of quinoa or brown rice. In the fall, try swapping in butternut squash for sweet potato. If you prefer a spicier dish, add a pinch of cayenne pepper to the chickpea seasoning or a dash of hot sauce to the dressing. For an extra boost of green, fold in some fresh baby spinach or arugula just before serving. The warm vegetables will gently wilt the greens.
These bowls are beautiful served family-style, allowing everyone to build their own creation. Set out the roasted vegetables, crispy chickpeas, and dressing in separate bowls. Add optional toppings like toasted pepitas, sliced avocado, or microgreens for extra texture and nutrition. The components can also be packed into lunch containers, with the dressing on the side, for satisfying meal prep that stays fresh for days.
Pin Whether you're embracing more plant-based meals or simply looking for a nourishing dinner option, these Roasted Veggie & Chickpea Bowls deliver on both flavor and nutrition. The combination of fiber-rich vegetables, protein-packed chickpeas, and good fats from the tahini creates a perfectly balanced meal that will leave you satisfied without weighing you down. And the best part? The entire dish comes together with minimal hands-on time, making it perfect for busy weeknights when you still want to eat well.
Recipe Questions
- → What vegetables work best for roasting in this bowl?
Broccoli, Brussels sprouts, sweet potatoes, and red onions complement each other well, balancing texture and flavor when roasted.
- → How do I get crispy chickpeas?
Toss drained chickpeas with olive oil, garlic powder, salt, and pepper, then roast at 400°F for 15–20 minutes, shaking halfway for even crispiness.
- → Can I make the dressing ahead of time?
Yes, the maple Dijon tahini dressing can be prepared in advance and stored in the fridge. Stir in water if it thickens before serving.
- → What can I add to make this more filling?
Adding cooked grains like quinoa, rice, or farro provides extra texture and makes the bowl heartier.
- → How to store leftovers for meal prep?
Keep the roasted vegetables, chickpeas, and dressing separate. Reheat the vegetables and chickpeas in the oven to retain crispness before assembling.