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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are the ultimate plant-based meal—packed with crispy chickpeas, caramelized veggies, and a creamy sweet-tangy dressing. A satisfying and nourishing bowl perfect for weeknight dinners or healthy meal prep.

Ingredients

  • For the Roasted Vegetables:
  • Broccoli florets
  • Brussels sprouts, halved
  • Sweet potato, cubed
  • Onion, sliced
  • Chickpeas (canned, drained, rinsed)
  • Olive oil
  • Garlic powder
  • Salt
  • Black pepper
  • For the Maple Dijon Tahini Dressing:
  • Tahini
  • Dijon mustard
  • Lemon juice
  • Maple syrup
  • Apple cider vinegar
  • Water (as needed for thinning)
  • Salt and pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Spread broccoli, Brussels sprouts, sweet potato, and onion on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat.
  3. Roast vegetables for 20–25 minutes, flipping halfway through, until browned and tender.
  4. On a separate baking sheet, toss chickpeas with oil, garlic powder, salt, and pepper. Roast for 15 minutes until golden and crispy.
  5. In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Add water as needed to thin. Season with salt and pepper.
  6. Assemble bowls by dividing roasted veggies and chickpeas. Drizzle with dressing and serve warm.

Notes

  • Add grains like quinoa, rice, or farro to bulk up the meal.
  • Great with greens like arugula or spinach.
  • Add smoked paprika or cayenne to chickpeas for heat.
  • Store components separately and reheat in oven for crisp texture.
  • Dressing may thicken in fridge—just stir in water to loosen.

Nutrition

Find it online: https://recipesbyliza.com/roasted-veggie-chickpea-bowls-with-maple-dijon-tahini-dressing/