Roasted Veggie Chickpea Bowls with Maple Dijon Tahini (Print Version)

Crispy chickpeas and caramelized roasted vegetables topped with creamy maple Dijon tahini dressing. Ready in 40 minutes.

# Components:

→ Vegetables & Chickpeas

01 - 1 small head broccoli, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 medium sweet potato, peeled and cubed
04 - 1 small red onion, sliced
05 - 1 (15 oz) can chickpeas, drained and rinsed
06 - 3 tbsp olive oil, divided
07 - 1½ tsp garlic powder, divided
08 - 1 tsp salt, divided
09 - ½ tsp black pepper, divided

→ Maple Dijon Tahini Dressing

10 - ¼ cup tahini
11 - 1½ tbsp Dijon mustard
12 - 2 tbsp fresh lemon juice
13 - 1½ tbsp pure maple syrup
14 - 1 tbsp apple cider vinegar
15 - 2–4 tbsp water (as needed to thin)
16 - ¼ tsp salt
17 - Pinch of black pepper

# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
03 - On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
04 - Roast both trays: vegetables for 20–25 minutes, flipping halfway, until tender and golden; chickpeas for 15–20 minutes, shaking halfway through, until crispy.
05 - While roasting, prepare the dressing. In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - To assemble, divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.

# Expert Advice:

01 -
  • The contrast between crispy chickpeas and tender caramelized vegetables creates this perfect texture party in every bite
  • That maple Dijon tahini dressing is the kind of sauce you will want to put on literally everything forever
  • Everything roasts on two sheet pans which means minimal cleanup and maximum flavor development
02 -
  • Dry your chickpeas thoroughly after rinsing, any moisture left on them will make them steam instead of crisp up in the oven
  • Do not overcrowd your baking sheets or the vegetables will steam and never develop those beautiful caramelized edges we are after
  • The dressing will thicken in the fridge, just stir in a little water to bring it back to life
03 -
  • Let the roasted vegetables cool slightly on the baking sheets before assembling so they do not steam in the bowl
  • Use the parchment paper from your baking sheets to catch any drips when assembling your bowls
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