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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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Bright, hearty, and full of texture—this roasted veggie and chickpea bowl is a celebration of whole, vibrant ingredients brought to life with a lusciously creamy maple Dijon tahini dressing. The chickpeas come out of the oven slightly crisped and golden, pairing beautifully with the caramelized edges of roasted broccoli, red cabbage, and sweet potatoes. Everything rests in harmony, offering a warm and nourishing bite that satisfies the senses.

This dish is perfect for meal prep or a comforting weeknight dinner. It doesn’t compromise on flavor despite being plant-based and nutrient-dense. The maple Dijon tahini drizzle is tangy, subtly sweet, and creamy, acting as a perfect bridge that ties all the roasted elements together.


Why You’ll Love This Roasted Veggie & Chickpea Bowl

  • Flavorful balance: Roasted veggies and crispy chickpeas meet a tangy, sweet tahini sauce—each bite has contrast and depth.
  • Wholesome and filling: Packed with fiber, plant protein, and good fats, this bowl satisfies without heaviness.
  • Customizable: Use any seasonal vegetables or grains you prefer, or adjust the sauce to suit your taste.
  • Meal prep friendly: Components can be made in bulk and assembled throughout the week.

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter)

To execute this Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing flawlessly, the following tools are essential:

  • Baking Sheet (or two): Crucial for roasting vegetables and chickpeas evenly. A large, rimmed sheet ensures optimal space for caramelization without overcrowding.
  • Mixing Bowls: Useful for tossing vegetables with oil and seasoning. You’ll need a few to keep flavors from overlapping.
  • Sharp Chef’s Knife: Precision chopping helps ensure uniform cooking times across veggies. A dull knife can bruise produce or lead to uneven pieces.
  • Cutting Board: Choose a large, sturdy board to streamline prep and avoid cross-contamination.
  • Blender or Whisk + Bowl: If you prefer a silky dressing, use a small blender or immersion blender. A whisk will also work well if you mix by hand.
  • Parchment Paper (optional): Helps reduce cleanup and prevents sticking during roasting.

Preparation Tips

  • Dry the Chickpeas Thoroughly: If using canned chickpeas, dry them well with a towel after rinsing. Removing moisture is key to achieving that roasted, crispy texture.
  • Uniform Vegetable Cuts: Chop vegetables into similar-sized pieces so they roast evenly. Sweet potatoes, in particular, benefit from ¾-inch chunks.
  • Preheat the Oven: Start with a hot oven (around 400–425°F / 200–220°C) so the veggies and chickpeas begin roasting immediately, not steaming.
  • Layer for Even Roasting: Don’t overcrowd the pan. Spread veggies and chickpeas out in a single layer. Use multiple pans if needed.
  • Stir Halfway Through: Flip or stir the ingredients midway through cooking to ensure all sides get that golden, caramelized finish.
  • Taste and Adjust Dressing: Maple Dijon Tahini Dressing should hit the perfect balance of tangy, sweet, and creamy. Taste as you go and adjust with lemon juice or water to get the right consistency.

Ingredients for This Roasted Veggie & Chickpea Bowl

Here’s everything you’ll need to create a delicious and balanced bowl:

For the Roasted Vegetables & Chickpeas:

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 medium sweet potato, peeled and diced into ¾-inch cubes
  • 1 small head broccoli, cut into florets
  • 1½ cups chopped red cabbage
  • 2 tablespoons olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper, to taste

For the Maple Dijon Tahini Dressing:

  • ¼ cup tahini
  • 1½ tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced or grated
  • 2–3 tablespoons warm water, to thin as needed
  • Salt, to taste

Optional Garnishes & Additions:

  • Fresh parsley or cilantro, finely chopped
  • Cooked grains, like quinoa, brown rice, or farro (optional base)
  • Red pepper flakes, for added heat
  • Lemon wedges, for brightness before serving

This mix of ingredients brings a rich combination of textures and flavors—from roasted crunch to creamy drizzle—that makes the dish both comforting and exciting.


Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them. This ensures easy cleanup and prevents sticking.

While the oven heats, drain and rinse the chickpeas. Pat them dry thoroughly with a clean kitchen towel or paper towels to remove all moisture—this is key to getting them crispy.


Step 2: Season the Vegetables and Chickpeas

In a large bowl, toss the sweet potatoes, broccoli, and red cabbage separately with a drizzle of olive oil, salt, pepper, and a sprinkle of garlic powder and smoked paprika.
In another bowl, toss the chickpeas with olive oil, paprika, garlic powder, and a pinch of salt.

Spread everything out in a single layer on your prepared baking sheets. Keep the chickpeas and veggies in their own sections for even cooking.


Step 3: Roast to Perfection

Roast in the preheated oven for 25–30 minutes, flipping or stirring once halfway through. The sweet potatoes should be tender with caramelized edges, the broccoli slightly charred, and the chickpeas golden and crisp.


Step 4: Make the Maple Dijon Tahini Dressing

While the vegetables are roasting, combine tahini, maple syrup, Dijon mustard, lemon juice, and minced garlic in a bowl or blender. Whisk or blend until smooth.

Add warm water one tablespoon at a time until you reach a pourable consistency. Taste and adjust with salt, more lemon juice for tang, or maple syrup for added sweetness.


Step 5: Assemble Your Bowl

In serving bowls, start with a base of cooked grains (optional). Layer the roasted sweet potatoes, broccoli, cabbage, and chickpeas on top.

Drizzle generously with the Maple Dijon Tahini Dressing, then finish with fresh herbs, a squeeze of lemon, or a dash of chili flakes for extra zest.

Serve warm and enjoy!


Notes

  • Make it a full meal: Add a grain like quinoa or farro to the bottom of your bowl for extra sustenance and texture.
  • Flavor flexibility: The tahini dressing can be easily customized—swap maple syrup with agave or honey, or try spicy brown mustard in place of Dijon for more heat.
  • Make-ahead option: Roast the veggies and chickpeas ahead of time and store them separately. Reheat in the oven or air fryer to preserve crispness before assembling.
  • Vegan and gluten-free: Naturally meets both dietary preferences without any special substitutions.
  • Use seasonal veggies: This bowl is versatile—try roasted carrots, cauliflower, or Brussels sprouts as alternatives based on availability.

Watch Out for These Mistakes While Cooking

  • Skipping the drying step for chickpeas: Moisture leads to steaming, not roasting. Take time to pat them very dry.
  • Crowding the pan: When veggies or chickpeas are too close together, they steam instead of roast. Use multiple pans if needed.
  • Overcooking the broccoli: It roasts quickly and can become too charred or mushy. Check at the 20-minute mark.
  • Undermixing the tahini dressing: Tahini can seize when combined with acidic ingredients—make sure to whisk slowly and add warm water gradually.
  • Inconsistent chopping: Unevenly cut vegetables roast unevenly. Aim for uniform sizes to ensure everything finishes at the same time.
  • Using cold water in dressing: Cold water can cause tahini to clump. Always use warm water to achieve that creamy texture.
  • Not tasting the sauce: The dressing is the flavor highlight—don’t skip adjusting salt, acidity, or sweetness to your liking.
  • Serving everything cold: This bowl is best enjoyed warm. If prepping ahead, warm the components before serving for optimal flavor and texture.

What to Serve With Roasted Veggie & Chickpea Bowls?

These bowls are hearty on their own, but pairing them with complementary sides or drinks can elevate your meal into a satisfying feast.

8 Recommendations

1. Lemon-Herb Quinoa

A bright, fluffy grain dish that adds protein and a citrusy contrast to the creamy tahini dressing.

2. Toasted Pita or Flatbread

Warm bread on the side is perfect for scooping up leftover dressing and veggies.

3. Cucumber-Yogurt Salad

A cooling, creamy salad that offers a refreshing crunch and pairs well with the warm, roasted flavors.

4. Lentil Soup

A light, brothy lentil soup makes a great warm starter and brings extra protein into the meal.

5. Roasted Beet and Arugula Salad

Peppery greens and earthy beets tossed in a vinaigrette complement the sweetness of the maple dressing.

6. Avocado Slices or Guacamole

Adds richness and creaminess—especially if you want to add a bit more healthy fat.

7. Pickled Red Onions

Their sharp tang cuts through the rich dressing and roasted vegetables beautifully.

8. Iced Mint Tea or Sparkling Lemon Water

Serve with a refreshing drink to cleanse the palate and balance the meal’s warmth and depth.


Storage Instructions

To keep your Roasted Veggie & Chickpea Bowls fresh and ready to enjoy later:

  • Refrigerate: Store the roasted vegetables and chickpeas in separate airtight containers in the fridge for up to 4 days. Keep the dressing in its own jar or container.
  • Reheat: For best texture, reheat veggies and chickpeas in a preheated oven at 375°F (190°C) for about 10 minutes, or in an air fryer for 5–7 minutes. Microwaving is quicker but may soften the crisped edges.
  • Do not freeze: These vegetables and the tahini dressing don’t freeze well due to texture changes upon thawing.
  • Dressing separation: If the dressing thickens in the fridge, stir in a small amount of warm water before serving to loosen it.

Estimated Nutrition (Per Serving)**

Assuming a serving includes roasted veggies and chickpeas with dressing, not including optional grains or garnishes.

  • Calories: ~400 kcal
  • Protein: 12–14g
  • Carbohydrates: 38g
  • Dietary Fiber: 10g
  • Sugars: 8g (mostly from maple syrup and veggies)
  • Fat: 22g
  • Saturated Fat: 3g
  • Sodium: ~300mg

This bowl is a nutrient-rich, plant-based option high in fiber and healthy fats while being moderate in calories—great for a balanced, energizing meal.


Frequently Asked Questions

1. Can I use other vegetables in place of broccoli or sweet potatoes?

Absolutely! Try carrots, cauliflower, Brussels sprouts, or zucchini. Just be sure to adjust the roasting time to suit each vegetable’s needs.

2. Is the tahini dressing spicy?

Not inherently. The dressing is tangy and sweet, but you can add crushed red pepper flakes or a dash of hot sauce if you prefer some heat.

3. Can I make the dressing ahead of time?

Yes! It keeps well in the fridge for up to 1 week. Stir in a little warm water before using if it thickens too much.

4. Are canned chickpeas okay to use?

Definitely. Just rinse and dry them thoroughly before roasting to get that crispy texture.

5. Can I make this oil-free?

You can, but the texture will differ. For oil-free roasting, use a parchment-lined sheet and rely on the oven’s dry heat. The veggies will be less caramelized but still tasty.

6. What grain works best if I want to make it more filling?

Quinoa, brown rice, bulgur, or even couscous are great choices. They add bulk, texture, and extra nutrients.

7. Is this bowl kid-friendly?

It can be! The naturally sweet maple tahini dressing appeals to kids, and you can keep the spices mild for sensitive palates.

8. How do I keep the chickpeas crispy if storing?

Store them separately in a breathable container (like a loosely covered bowl or paper bag) and reheat in the oven or air fryer before serving.


Conclusion

The Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing is a wholesome, satisfying, and versatile meal that you’ll want to make on repeat. Whether you’re prepping ahead for the week or pulling together a colorful dinner on the fly, this bowl brings together plant-based goodness with bold flavor. Its creamy-sweet-tangy dressing is the final flourish that ties everything together. Make it yours, enjoy it warm, and savor every bite.


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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing


  • Author: Sally Thompson
  • Total Time: 45 minutes
  • Yield: 23 bowls 1x

Description

This vibrant and nourishing dish combines caramelized roasted vegetables and crispy chickpeas, topped with a creamy maple Dijon tahini dressing. Perfectly balanced between sweet, savory, and tangy, it delivers bold flavor and wholesome nutrition in each bite. It’s ideal for weeknight dinners or as a meal prep favorite.



Ingredients

Scale

For the Roasted Veggies & Chickpeas:

  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 1 medium sweet potato, peeled and diced
  • 1 small head broccoli, cut into florets
  • 1½ cups chopped red cabbage
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste

For the Maple Dijon Tahini Dressing:

  • ¼ cup tahini
  • 1½ tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 23 tbsp warm water
  • Salt to taste

Optional Garnishes:

  • Fresh herbs (parsley or cilantro)
  • Cooked grains (quinoa, rice, farro)
  • Red pepper flakes
  • Lemon wedges

Instructions

  1. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  2. Rinse and dry chickpeas thoroughly.
  3. Toss sweet potatoes, broccoli, and red cabbage in olive oil, paprika, garlic powder, salt, and pepper. Toss chickpeas with oil and seasonings separately.
  4. Spread everything on baking sheets in a single layer. Avoid overcrowding.
  5. Roast for 25–30 minutes, flipping halfway through, until veggies are caramelized and chickpeas are crisp.
  6. In a bowl or blender, mix tahini, maple syrup, mustard, lemon juice, garlic, and salt. Add warm water gradually to reach desired consistency.
  7. Assemble bowls: layer grains (if using), then roasted vegetables and chickpeas.
  8. Drizzle with dressing and garnish with herbs, lemon, or chili flakes.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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