Roasted Veggie and Chickpea Bowls

There’s something deeply nourishing about gathering around the table on a crisp autumn evening, enjoying a warm bowl filled with roasted vegetables and chickpeas, all tied together with a creamy maple Dijon tahini dressing. For many, this dish isn’t just about flavor—it’s about comfort, mindfulness, and the celebration of simple, wholesome ingredients.

Roasted Veggie and Chickpea Bowls are the kind of meal that gently insists you slow down. Rooted in Mediterranean and Middle Eastern traditions, this recipe mirrors the communal way meals are enjoyed in those regions: colorful, vibrant, and centered around vegetables, legumes, and spice. It reminds me of a fall dinner shared with friends after a day of hiking—everyone tired, hungry, and grateful for the warmth of good food.

Whether you’re aiming to incorporate more plant-based meals into your week or just looking for a cozy, satisfying dinner, these bowls deliver every time. What makes them stand out is their versatility. You can play with the vegetables, spice it up, or keep it mild, and still be rewarded with a hearty, feel-good meal.

Why You’ll Love This Recipe

• Wholesome and Hearty: Loaded with fiber, protein, and healthy fats.
• Easy Meal Prep: Roast everything in one go and enjoy throughout the week.
• Flavorful: Sweet, tangy, and savory all at once.
• Customizable: Works with whatever seasonal veggies you have on hand.
• Perfectly Balanced: Crisp textures, creamy dressing, and just the right amount of seasoning.

INGREDIENTS YOU’LL NEED:

For the Roasted Vegetables and Chickpeas:

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium-large sweet potato, peeled and cubed (about 2 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 onion, thinly sliced
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

For the Maple Dijon Tahini Dressing:

• 1/2 cup tahini
• 1/4 cup Dijon mustard
• 2 tbsp lemon juice
• 2 tbsp maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup water (plus more for thinning)
• Salt and pepper, to taste

HOW TO MAKE ROASTED VEGGIE AND CHICKPEA BOWLS:

STEP-BY-STEP INSTRUCTIONS:

1. Roast the Vegetables:
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread out the broccoli, Brussels sprouts, sweet potatoes, and onions. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss everything to coat, and roast for about 25 minutes, stirring halfway through. The veggies should be slightly charred on the edges and fork-tender.

2. Crisp the Chickpeas:
On a separate baking sheet, spread the chickpeas. Pat them dry with a paper towel, then drizzle with olive oil and a sprinkle of salt and garlic powder. Roast in the oven for 20–25 minutes until golden and crispy, shaking the pan halfway through for even roasting.

3. Whisk the Dressing:
While the oven does its magic, make the maple Dijon tahini dressing. In a bowl, combine tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Slowly add water while whisking until it reaches a pourable consistency. Season with salt and pepper to taste. The dressing should be creamy, tangy, and slightly sweet.

4. Assemble Your Bowls:
Spoon roasted vegetables and chickpeas into serving bowls. Drizzle with a generous amount of the dressing. If you like, add a base of cooked quinoa, brown rice, or couscous for an even heartier meal.

5. Serve and Enjoy:
Serve warm. This is the kind of dish that invites you to savor every bite. Don’t forget extra dressing on the side—it’s that good.

HELPFUL TIPS:

• Dry Chickpeas Thoroughly: To get that signature crisp, make sure the chickpeas are dry before roasting.
• Add Grains: Bulk up your bowl with quinoa or farro for added texture and nutrition.
• Leftovers?: Store veggies, chickpeas, and dressing separately to keep textures just right.
• Try Different Veggies: Carrots, cauliflower, zucchini, or red bell peppers are all excellent substitutes.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean-Inspired
• Diet: Vegan, Gluten-Free

NOTES:

• You can make the dressing a few days in advance. It thickens over time—just add a little water to loosen it up.
• These bowls are great served cold, too. Perfect for packed lunches.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 450
• Protein: 14g
• Fat: 24g
• Carbohydrates: 42g
• Fiber: 11g

FREQUENTLY ASKED QUESTIONS:

Can I use canned chickpeas?
Yes, just make sure they are well-drained and dried before roasting.

Can I prep this ahead of time?
Absolutely. Roast the components and store them separately. The flavors develop even more after a day in the fridge.

What can I use instead of tahini?
Sunflower seed butter or even plain hummus can be used in a pinch.

STORAGE INSTRUCTIONS:

Store roasted vegetables and chickpeas in separate airtight containers in the refrigerator for up to 4 days. Keep the dressing in a sealed jar. Reheat the veggies and chickpeas in the oven for best texture. Dressing can be thinned with a little water if it thickens in the fridge.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other plant-based delights:

• Mediterranean Lemon Dill Chicken Bowls
• BBQ Chicken Roasted Sweet Potato Bowls
• Sweet Chili Rotisserie Chicken Bowls
• Greek Chicken Tzatziki Bowls: A Burst of Mediterranean Flavor in Every Bite

CONCLUSION:

Roasted Veggie and Chickpea Bowls are more than just a recipe—they’re a warm embrace in a bowl. Perfect for any season and any skill level, this dish brings together everyday ingredients in a way that feels both fresh and comforting. The crispy chickpeas, caramelized veggies, and that maple Dijon tahini dressing are sure to become staples in your kitchen.

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