Roasted Veggie Chickpea Bowls with Maple Dijon Tahini

The first time I made these bowls, it was a Tuesday evening when my fridge was full of random vegetables and absolutely no plan. I threw everything on baking sheets, made that tangy sweet dressing, and my roommate actually stopped scrolling through her phone to ask what smelled so good. Now these roasted veggie bowls have become my go-to when I want something that feels like a hug in a bowl but still leaves me feeling light and energized.

Last winter, during a particularly hectic week at work, I made a triple batch of these bowls on Sunday. My sister dropped by unexpectedly and ended up eating two portions straight from the baking sheet, standing at the counter while telling me about her day. There is something about roasted vegetables that makes people slow down and actually taste their food.

Ingredients

• 1 small head broccoli: Cut into bite sized florets because smaller pieces roast more evenly and get those delicious crispy edges
• 1 cup Brussels sprouts: Halved so they lay flat against the baking sheet and develop that golden caramelized exterior
• 1 medium sweet potato: Peeled and cubed into roughly equal pieces so everything finishes roasting at the same time
• 1 small red onion: Sliced into thin wedges which become sweet and jammy in the oven
• 1 (15 oz / 425 g) can chickpeas: Thoroughly drained and patted dry because any excess moisture will prevent them from getting properly crispy
• 3 tbsp olive oil: Divided between the vegetables and chickpeas to help with even browning and that beautiful roasted flavor
• 1½ tsp garlic powder: Divided use because roasted garlic powder adds this savory depth without burning like fresh garlic might
• 1 tsp salt: Divided to season both the vegetables and chickpeas properly as they roast
• ½ tsp black pepper: Freshly cracked if possible, divided between both baking sheets
• ¼ cup tahini: Well stirred before measuring to ensure the oils are properly incorporated
• 1½ tbsp Dijon mustard: Adds that sharp tangy note that cuts through the creamy tahini beautifully
• 2 tbsp fresh lemon juice: Use freshly squeezed because bottled juice can taste flat and metallic
• 1½ tbsp pure maple syrup: Real maple syrup not pancake syrup, provides just enough sweetness to balance everything
• 1 tbsp apple cider vinegar: Adds brightness and helps thin the dressing to the perfect pourable consistency
• 2-4 tbsp water: Added gradually until the dressing reaches your desired thickness
• ¼ tsp salt: For the dressing, adjust based on your personal taste preferences
• Pinch of black pepper: Just enough to wake up all the flavors in the dressing

Instructions

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Get your oven ready:

Preheat to 400°F (200°C) and line two baking sheets with parchment paper because cleaning roasted vegetable residue off bare pans is nobody's idea of a good time.

Prep your vegetables:

On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion then drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Use your hands to toss everything together until each piece is lightly coated.

Season the chickpeas:

On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper until evenly coated then spread them in a single layer.

Roast everything:

Put both trays in the oven. Vegetables need 20-25 minutes, flipping halfway until tender and golden. Chickpeas roast for 15-20 minutes, shake the pan halfway through, and watch them transform into crispy little flavor bombs.

Make the magic dressing:

While everything roasts, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar in a small bowl. Gradually whisk in water until the dressing becomes smooth and pourable. Season with salt and pepper to taste.

Assemble your bowls:

Divide the roasted vegetables and crispy chickpeas among bowls then drizzle with that incredible dressing while everything is still warm. Serve immediately and watch how quickly disappears.

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These bowls have become my secret weapon for converting people who think vegan food is boring or unsatisfying. Something about that combination of sweet roasted vegetables, savory crispy chickpeas, and that tangy creamy dressing just works.

Make It Your Own

I love adding a cup of cooked quinoa or brown rice to the base when I want something more filling. The grains soak up all that delicious dressing and turn each bowl into a complete meal that keeps me full for hours. Sometimes I will throw in some fresh arugula or spinach underneath everything for a hit of peppery freshness.

Perfect Meal Prep Strategy

These components store beautifully separately for up to five days in the fridge. I recommend keeping the dressing in a small jar and giving it a good shake before using. When you are ready to eat, just reheat the vegetables and chickpeas in a 350°F oven for about 10 minutes to recrisp everything.

Serving Ideas & Variations

Top these bowls with avocado slices or a sprinkle of hemp seeds for extra protein and healthy fats. I sometimes add a tablespoon of nutritional yeast for a cheesy, savory flavor boost that makes these feel even more satisfying.

• Add smoked paprika or cayenne to the chickpeas before roasting if you like a little heat
• Swap sweet potato for butternut squash or regular potatoes depending on what you have
• Double the dressing recipe because you will want to put it on everything else you make that week

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There is something deeply satisfying about a meal that looks beautiful, tastes incredible, and leaves you feeling nourished from the inside out. These bowls have become my way of showing myself a little care on busy weeknights.

Recipe FAQ

→ Can I use different vegetables in these bowls?

Absolutely. Swap in cauliflower, bell peppers, zucchini, or root vegetables like parsnips and carrots. Just adjust roasting times accordingly—softer vegetables may need less time while denser ones might need a few extra minutes.

→ How long does the maple Dijon tahini dressing last?

The dressing keeps well in an airtight container in the refrigerator for up to one week. It will thicken when cold—simply whisk in a small amount of water to reach your desired consistency before serving.

→ Can I make the chickpeas extra crispy?

Yes. After draining and rinsing, pat the chickpeas thoroughly dry with paper towels before tossing with oil and seasonings. You can also roast them 5 minutes longer or increase the temperature slightly for extra crunch.

→ What grains work best with these bowls?

Quinoa, brown rice, farro, or barley are excellent choices. Cook about 1/2 to 3/4 cup dry grains per serving and layer them at the bottom of the bowl before adding the roasted vegetables and chickpeas.

→ Is this dish freezer-friendly?

The roasted vegetables and chickpeas freeze well for up to 3 months in separate airtight containers. Store the dressing in the refrigerator—it thaws quickly and shouldn't be frozen. Reheat frozen components in the oven at 375°F until warmed through.

→ Can I substitute the tahini?

Creamy almond butter or cashew butter can replace tahini, though the flavor will be slightly sweeter and nuttier. For a nut-free option, try sunflower seed butter or Greek yogurt for a creamy alternative with more tang.