Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are warm, simple, and full of flavor.

introduction – Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

This Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing recipe is easy and filling. It mixes roasted broccoli, Brussels sprouts, sweet potato, and crispy chickpeas with a tangy maple Dijon tahini sauce.
If you like quick bowls, try a similar salad for another weeknight idea: 30-minute roasted broccoli and sweet potato chickpea salad.

why make this recipe – Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Make this Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing because it is:

• Fast to roast and easy to prep.
• Packed with veggies, fiber, and plant protein from chickpeas.
• Great for meal prep and tastes better warmed or room temperature.

how to make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Follow these clear steps to make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing.

• Prepare the Vegetables:
  • Preheat oven to 400°F (200°C).
  • Arrange broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces on a baking sheet.
  • Drizzle olive oil, season with garlic powder, salt, and pepper, then toss to coat.
• Roast the Vegetables:
  • Roast for 20–25 minutes, turning once, until tender and slightly caramelized.
• Prepare the Chickpeas:
  • Spread drained chickpeas on a separate sheet, drizzle olive oil, season with salt, pepper, and garlic powder.
  • Roast for about 15 minutes until crispy.
• Make the Maple Dijon Tahini Dressing:
  • Whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.
  • Add water 1 Tbsp at a time to reach desired consistency. Season with salt and pepper.
• Assemble the Bowls:
  • Divide roasted veggies and chickpeas into bowls and drizzle dressing on top.
    To serve with a grain, try a flavored orzo side for more texture and spice: cajun spiced orzo with chickpeas.

Ingredients : Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

• 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
• Condiments:
  • 1/2 cup tahini
  • 1/2 cup Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
• Baking & Spices:
  • Salt and freshly ground black pepper, to taste
• Oils & Vinegars:
  • 1/4 cup apple cider vinegar
  • Drizzle of olive oil
• Liquids:
  • 1/2 cup water

how to serve Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Serve Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing warm or at room temperature.

• Add a grain (rice, quinoa, or orzo) or place over greens.
• Top with extra dressing, seeds, or chopped herbs.
  For a meat option, pair with a simple chicken bowl like our chicken and veggie bowl with tzatziki for variety: chicken and veggie bowl with tzatziki.

how to store Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Store Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing in airtight containers in the fridge.

• Keep dressing separate for best texture; it lasts 3–4 days refrigerated.
• Combine before reheating or serve chilled for a quick lunch.
• Reheat roasted veggies and chickpeas in oven or oven-safe dish to keep crispness.

tips to make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Simple tips for Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing:

• Cut veggies similarly so they cook evenly.
• Roast chickpeas on a separate sheet to get them crisp.
• Thin the tahini dressing with water little by little to avoid lumps.
• Taste and adjust salt, lemon, or maple to balance flavors.

variation (if any) – Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Easy variations for Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing:

• Swap sweet potato for butternut squash or carrots.
• Use spinach or mixed greens instead of grains for a lighter bowl.
• Add avocado, roasted nuts, or feta for texture and richness.

FAQs – Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Q: Can I make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing gluten-free?
A: Yes. All ingredients here are naturally gluten-free. Use certified gluten-free tahini if you need strict gluten control.

Q: How do I re-crisp the roasted chickpeas for leftovers?
A: Spread them on a baking sheet and bake at 350°F (175°C) for 5–10 minutes until crisp again.

Q: What tool helps make the dressing smooth?
A: A small whisk or fork works, but a blender or immersion blender gives the creamiest result. Buy it here.

Q: Can I use canned but not drained chickpeas?
A: No, drain and rinse the chickpeas first so they roast well and get crispy.

Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

Warm and simple, these Roasted Veggie & Chickpea Bowls mix roasted veggies and crispy chickpeas with a tangy maple Dijon tahini sauce, making for a filling and nutritious meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American, Vegan

Servings 4 servings

Calories 400 kcal

Ingredients

  

Vegetables and Chickpeas

• 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 cup onion, sliced
• to taste garlic powder Dash

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 Use more or less to adjust consistency

Seasoning and Oils

• to taste salt and freshly ground black pepper
• drizzle olive oil

Instructions

 

Preparation

• Preheat oven to 400°F (200°C).
• Arrange broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces on a baking sheet.
• Drizzle with olive oil, season with garlic powder, salt, and pepper, then toss to coat.

Roast the Vegetables

• Roast for 20–25 minutes, turning once, until tender and slightly caramelized.

Prepare the Chickpeas

• Spread drained chickpeas on a separate sheet, drizzle with olive oil, season with salt, pepper, and garlic powder.
• Roast for about 15 minutes until crispy.

Make the Maple Dijon Tahini Dressing

• Whisk tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.
• Add water 1 tablespoon at a time to reach desired consistency. Season with salt and pepper.

Assemble the Bowls

• Divide roasted veggies and chickpeas into bowls and drizzle dressing on top.
• To serve with a grain, try a flavored orzo side for more texture and spice.

Notes

Serve warm or at room temperature. Store in airtight containers in the fridge, keeping dressing separate. Reheat veggies in the oven to maintain crispness.

Keyword Chickpea Bowl, healthy dinner, Meal Prep, Roasted Veggie Bowls, Tahini Dressing