A delicious, plant-based meal that combines roasted vegetables, crispy chickpeas, and a tangy maple dijon tahini dressing for a satisfying and nutrient-packed dish. Perfect for a wholesome lunch or dinner, this recipe is easy to prepare and customizable to suit your tastes.
Why You’ll Love This Recipe
- Packed with vibrant, nutrient-rich veggies.
- High in plant-based protein from chickpeas.
- The Maple Dijon Tahini Dressing adds a creamy, tangy, and slightly sweet flavor.
- Gluten-free, dairy-free, and vegan-friendly.
- Perfect for meal prep or a quick weeknight dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 onion, sliced
- Dash of garlic powder
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- Salt and freshly ground black pepper, to taste
- 1/4 cup apple cider vinegar
- Drizzle of olive oil
- 1/2 cup water
Directions
- Prepare the Vegetables:
Preheat your oven to 400°F (200°C). Arrange the broccoli, Brussels sprouts, onion, and sweet potato on a large baking sheet. Drizzle with olive oil, season with garlic powder, salt, and pepper, and toss to coat evenly. - Roast the Vegetables:
Roast the veggies for 20-25 minutes, turning halfway through, until tender and slightly caramelized. - Prepare the Chickpeas:
Spread the chickpeas on a separate baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and a dash of garlic powder, and roast for about 15 minutes until crispy. - Make the Maple Dijon Tahini Dressing:
In a medium bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth. Adjust seasoning with salt and pepper to taste. - Assemble the Bowls:
Divide the roasted veggies and crispy chickpeas among serving bowls. Drizzle the Maple Dijon Tahini Dressing over the top. - Serve:
Enjoy your Roasted Veggie & Chickpea Bowls warm, with extra dressing on the side if desired.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 320 kcal
Variations
- Swap sweet potatoes for butternut squash or regular potatoes.
- Use cauliflower or green beans in place of broccoli or Brussels sprouts.
- Add a grain base like quinoa, rice, or farro for extra bulk.
- Sprinkle with roasted nuts or seeds for added crunch.
- Spice up the chickpeas with smoked paprika or cayenne pepper.
Storage/Reheating
- Storage: Store leftover bowls in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate to avoid soggy veggies.
- Reheating: Reheat the vegetables and chickpeas in a 350°F (175°C) oven for 10 minutes or microwave until warm. Drizzle with dressing just before serving.
FAQs
1. Can I use canned vegetables instead of fresh?
Fresh vegetables are recommended for roasting, but canned options like green beans can be used in a pinch.
2. How can I make the dressing thinner?
Add a splash of water or apple cider vinegar to adjust the consistency.
3. Are there other protein options I can use?
You can add tofu, tempeh, or even roasted nuts for additional protein.
4. Can I make this recipe nut-free?
Yes! Tahini is nut-free, but always check labels to ensure no cross-contamination.
5. How do I prevent the chickpeas from becoming soggy?
Ensure the chickpeas are dried well before roasting and spread them out on the baking sheet without overcrowding.
6. Is this recipe freezer-friendly?
The roasted vegetables can be frozen for up to 2 months. Thaw and reheat before serving, but the dressing is best made fresh.
7. What can I substitute for tahini?
You can use sunflower seed butter or almond butter, but note that the flavor will change slightly.
8. Can I prepare the components ahead of time?
Yes! Roast the veggies and chickpeas, and make the dressing in advance. Assemble the bowls when ready to eat.
9. What other dressings pair well with this dish?
A balsamic vinaigrette, avocado lime dressing, or a simple olive oil and lemon mix would work well.
10. Can I make this oil-free?
Yes, skip the olive oil and use a bit of vegetable broth to coat the vegetables before roasting.
Conclusion
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing offer a vibrant and healthy meal that’s easy to prepare and customize. With their balance of textures and flavors, these bowls are perfect for busy weekdays or a relaxed weekend lunch. Try this recipe today for a delicious way to enjoy your veggies!
Print
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Plant-Based / Vegan
- Diet: Vegan
Description
Savor the goodness of these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing. Packed with vibrant, roasted vegetables, crispy chickpeas, and a tangy-sweet tahini dressing, this gluten-free and vegan dish is perfect for a wholesome, nutrient-dense meal.
Ingredients
For the Roasted Veggies:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1/2 onion, sliced
- Dash of garlic powder
- Drizzle of olive oil
- Salt and freshly ground black pepper, to taste
For the Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- Drizzle of olive oil
- Salt and pepper, to taste
- Dash of garlic powder
For the Maple Dijon Tahini Dressing:
- 1/2 cup tahini
- 1/2 cup Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1/4 cup apple cider vinegar
- 1/2 cup water
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Vegetables:
- Preheat oven to 400°F (200°C).
- Arrange broccoli, Brussels sprouts, onion, and sweet potato on a baking sheet.
- Drizzle with olive oil, season with garlic powder, salt, and pepper, and toss to coat evenly.
- Roast the Vegetables:
- Roast the veggies for 20-25 minutes, turning halfway, until tender and slightly caramelized.
- Prepare the Chickpeas:
- Spread chickpeas on a separate baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder.
- Roast for 15 minutes until crispy.
- Make the Dressing:
- In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.
- Season with salt and pepper to taste.
- Assemble the Bowls:
- Divide roasted vegetables and crispy chickpeas into bowls.
- Drizzle generously with Maple Dijon Tahini Dressing.
- Serve:
- Enjoy warm with extra dressing on the side, if desired.
Notes
- Adjust the water in the dressing to achieve desired consistency.
- Add your favorite grains like quinoa or rice for a more filling meal.
- Store leftovers in an airtight container for up to 3 days.
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