This Roasted Vegetable & Chickpea Bowl is everything you need in a wholesome, plant-based meal—warm, hearty, packed with flavor, and topped with a creamy, tangy Maple Dijon Tahini Dressing you’ll want to drizzle on everything!
Perfect for meal prep, cozy dinners, or anytime you want to load up on nutrient-dense veggies in the most delicious way.
🥦 Ingredients
For the Roasted Vegetables & Chickpeas:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch cubes (about 2 cups)
- 1 (15 oz) can chickpeas, drained and rinsed
- Olive oil, for drizzling
- Garlic powder, to taste
- Salt and freshly ground black pepper, to taste
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, plus more as needed
- Salt and black pepper, to taste
🔪 Instructions
1. Roast the Vegetables
Preheat your oven to 400°F (200°C). Arrange the broccoli, Brussels sprouts, and sweet potatoes on a large baking sheet. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss well to coat. Roast for 20–25 minutes, flipping halfway, until the vegetables are tender and caramelized.
2. Crisp the Chickpeas
While the vegetables roast, spread the chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder. Roast for 15 minutes, or until golden and crispy.
3. Make the Tahini Dressing
In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Slowly add water, whisking until the dressing is smooth and creamy. Adjust consistency by adding more water as needed. Season with salt and pepper to taste.
4. Assemble the Bowls
Divide the roasted vegetables and crispy chickpeas into serving bowls. Generously drizzle with the Maple Dijon Tahini Dressing.
5. Serve & Enjoy
Serve warm with extra dressing on the side if desired. This nourishing bowl is satisfying on its own but also pairs well with quinoa or brown rice for added heartiness.
💡 Tip:
Make a double batch of the dressing—it stores beautifully in the fridge and works great as a dip or salad topper!