Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are one of my favorite go-to meals when I want something wholesome, colorful, and absolutely packed with flavor. With golden roasted vegetables, crispy chickpeas, and a creamy, tangy dressing, this dish feels comforting and nourishing at the same time. It’s incredibly satisfying and perfect for weeknight dinners or healthy meal prep.

Why You’ll Love This Recipe

I love how this recipe blends convenience with bold flavor. The roasted vegetables bring depth and caramelized sweetness, while the chickpeas add protein and crunch. The Maple Dijon Tahini Dressing ties everything together with a perfect sweet-tart balance. What I especially appreciate is how customizable it is—I switch up the veggies based on what I have in the fridge and it always turns out great. It’s plant-based, hearty, and endlessly versatile.

Ingredients

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

For the Roasted Vegetables:

• Broccoli florets
• Brussels sprouts, halved
• Sweet potato, cut into 1-inch pieces
• Chickpeas (canned, drained, and rinsed)
• Onion, sliced
• Garlic powder
• Salt and black pepper
• Olive oil

For the Maple Dijon Tahini Dressing:

• Tahini
• Dijon mustard
• Lemon juice
• Maple syrup
• Apple cider vinegar
• Water
• Salt and pepper

Directions

Step One: Prepare the Vegetables
I start by preheating the oven to 400°F. Then I spread the broccoli, Brussels sprouts, sweet potatoes, and onions on a large baking sheet. I drizzle them with olive oil, season with garlic powder, salt, and pepper, and toss to coat everything evenly.

Step Two: Roast the Vegetables
I roast the vegetables for about 20–25 minutes, flipping them halfway through. They should be caramelized, tender, and slightly crispy on the edges.

Step Three: Crisp the Chickpeas
While the vegetables roast, I spread the chickpeas on a separate baking sheet. I drizzle with olive oil, season with salt, pepper, and garlic powder, and roast them for 15 minutes until they’re crisp and golden.

Step Four: Make the Dressing
While everything’s in the oven, I whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a bowl until smooth. If it’s too thick, I just add a little more water to loosen it up. Then I season to taste with salt and pepper.

Step Five: Assemble the Bowls
Once everything is roasted, I divide the veggies and chickpeas into bowls and drizzle generously with the Maple Dijon Tahini Dressing.

Step Six: Serve
I serve the bowls warm with extra dressing on the side for anyone who loves a saucy finish like I do.

Servings and timing

This recipe makes 2–3 hearty bowls (or 4 smaller portions) and takes about 40 minutes total, including prep and roasting.

Variations

I love switching things up based on what I have in the kitchen. Sometimes I serve the roasted veggies over quinoa or brown rice for extra substance. Other times I mix in fresh greens like spinach or arugula for a cool contrast. A pinch of smoked paprika or cayenne on the chickpeas adds a nice kick too.

storage/reheating

I store the veggies, chickpeas, and dressing in separate airtight containers in the fridge for up to 4 days. To reheat, I pop the veggies and chickpeas in the oven at 350°F for about 10 minutes. The dressing can thicken in the fridge, so I whisk in a bit of water before using.

FAQs

Can I make the dressing ahead of time?

Yes, I often make it in advance and keep it in the fridge for up to a week. I just give it a quick stir and add a little water if it’s too thick.

Can I use frozen vegetables?

Frozen veggies work well in this recipe. I roast them directly from frozen—no need to thaw—and just adjust the cook time as needed.

Is this recipe gluten-free?

Yes, everything in this recipe is naturally gluten-free. Just be sure to double-check if you add any grains or packaged ingredients.

Can I make this oil-free?

Absolutely. I skip the oil and toss the veggies and chickpeas in a little vegetable broth or water before roasting.

How can I make it more filling?

I like adding cooked quinoa, farro, or lentils to make it more hearty. It turns the bowl into a full meal that keeps me satisfied for hours.

Conclusion

These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are a staple in my kitchen when I want something nourishing and delicious without a lot of effort. The roasted flavors, crunchy chickpeas, and creamy dressing are a match made in heaven. Whether I’m meal prepping or just craving something wholesome, this bowl always hits the spot.

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