Irresistible Roasted Veggie Chickpea Bowls With Maple Dijon Dressing

These Irresistible Roasted Veggie Chickpea Bowls with Maple Dijon Dressing are one of my go-to meals when I want something comforting, colorful, and nourishing. I roast a mix of veggies and chickpeas until crispy and golden, then serve them over grains with a tangy-sweet maple Dijon dressing. Every bite is packed with flavor, texture, and plant-based goodness.

Why You’ll Love This Recipe

I love how these bowls bring together roasted caramelized veggies, crispy chickpeas, and a vibrant dressing in such a simple way. They’re easy to meal prep, endlessly customizable, and make eating vegetables feel exciting. The maple Dijon dressing adds the perfect balance of sweetness and tang, and the whole bowl feels satisfying and hearty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• canned chickpeas (drained, rinsed, and patted dry)
• sweet potatoes
• broccoli florets
• red onion
• olive oil
• garlic powder
• smoked paprika
• salt and pepper
• cooked quinoa, brown rice, or farro

For the Maple Dijon Dressing:

• Dijon mustard
• maple syrup
• apple cider vinegar or lemon juice
• olive oil
• salt and pepper

Directions

1. I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. I toss the chickpeas, sweet potatoes, broccoli, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper.
3. I spread everything out on the baking sheet and roast for 25-30 minutes, tossing halfway through, until golden and crispy.
4. While the veggies roast, I whisk together Dijon mustard, maple syrup, vinegar or lemon juice, olive oil, salt, and pepper to make the dressing.
5. I assemble the bowls with a base of quinoa or rice, then add the roasted veggies and chickpeas on top.
6. I drizzle with the maple Dijon dressing and serve warm.

Servings and timing

This recipe makes 3-4 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I switch up the vegetables with cauliflower, Brussels sprouts, or zucchini depending on what’s in season. I’ve also added avocado slices or a dollop of hummus for extra creaminess. If I want extra crunch, I sprinkle roasted seeds or nuts on top. The dressing also works well as a marinade or salad dressing.

storage/reheating

I store each component separately in the fridge for up to 4 days. To reheat, I warm the veggies and chickpeas in the oven or a skillet to keep them crispy. I add the dressing just before serving so everything stays fresh.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I cook them first until tender, then dry and roast them as directed.

Is this recipe gluten-free?

Yes, as long as I use gluten-free grains like quinoa or rice.

Can I meal prep this ahead of time?

Absolutely. I roast everything in advance and keep the dressing in a jar to add later.

What protein can I add to this bowl?

If I want more protein, I sometimes add grilled tofu, tempeh, or a soft-boiled egg.

Can I eat this cold?

Yes, it’s delicious cold too, especially as a packed lunch or chilled grain bowl.

Conclusion

These Roasted Veggie Chickpea Bowls with Maple Dijon Dressing are a vibrant, satisfying way I love to enjoy a healthy meal full of flavor and texture. With simple roasted ingredients and a bold, homemade dressing, they’re easy to prep and perfect for any time of day. Whether warm or cold, they always leave me feeling nourished and full.

Print