Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

Cozy, crispy, creamy, and colorful Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing are your new go-to for a comforting, plant-powered meal. Whether you’re craving bold flavor or need something quick and nourishing for dinner, this bowl checks every box. The crunchy roasted chickpeas, sweet caramelized vegetables, and velvety dressing bring serious contrast and satisfaction. It’s the kind of meal you’ll look forward to all week.

Why You’ll Love Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

This isn’t just any veggie bowl it’s a celebration of textures and flavors that come together beautifully:

• 🥦 Crispy edges on roasted veggies

• 🧄 Warm spices and deep caramelization

• 🧡 Creamy maple Dijon tahini dressing that’s tangy, sweet, and silky

• 🥗 A balanced, nutrient-rich meal packed with protein and fiber

• 🍽 Perfect for meal prep, quick lunches, or meatless dinners

You can customize this dish a hundred ways, but it’s pretty irresistible just the way it is.

Ingredients for Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

This dish is simple, yet it delivers big on flavor. Here’s what you’ll need:

For the Roasted Veggies & Chickpeas

• 2 cups halved Brussels sprouts

• 2 cups broccoli florets

• 1 medium sweet potato, cubed

• ½ large onion, thinly sliced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1½ tbsp olive oil

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

For the Maple Dijon Tahini Dressing

• ½ cup tahini

• ½ cup Dijon mustard

• ¼ cup apple cider vinegar

• 2 tbsp maple syrup

• 2 tbsp fresh lemon juice

• ½ cup water (add more to thin if needed)

• Salt and pepper, to taste

Each ingredient plays a part Brussels sprouts and broccoli offer that roasted bite, sweet potatoes bring the sweetness, and the dressing ties everything together with its rich, tangy depth.

Equipment You’ll Need

No fancy tools required here! Just a few kitchen staples:

• Baking sheets (2 recommended)

• Mixing bowls (one for veggies, one for dressing)

• Whisk or fork (to blend the dressing)

• Parchment paper or silicone mats (for easier cleanup)

• Sharp knife and cutting board

Keeping it simple helps make Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing something you can whip up any night of the week.

How to Make Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

Step 1: Prep the Veggies

Set your oven to 400°F (200°C). While it heats:

• Chop the sweet potato into cubes (about ½ inch)

• Halve the Brussels sprouts

• Slice the onion and cut broccoli into medium florets

In a large bowl, toss the chopped veggies with olive oil, garlic powder, salt, and pepper until evenly coated.

Pro tip: Make sure the veggies are dry before roasting so they crisp up instead of steaming.

Step 2: Roast the Veggies

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

• Roast for 20–25 minutes, flipping halfway through for even browning.

• You want the veggies golden and caramelized on the edges those crispy bits are flavor gold.

Step 3: Roast the Chickpeas

On a separate baking sheet, spread out your chickpeas.

• Drizzle with olive oil and sprinkle with a little salt and pepper.

• Roast for about 15 minutes or until they’re lightly crispy.

They’ll continue to firm up slightly as they cool, adding a nice crunch to the finished bowl.

Step 4: Make the Maple Dijon Tahini Dressing

In a bowl or mason jar, combine:

• ½ cup tahini

• ½ cup Dijon mustard

• 2 tbsp maple syrup

• 2 tbsp fresh lemon juice

• ¼ cup apple cider vinegar

• ½ cup water

Whisk well until smooth and creamy. If it’s too thick, add more water a tablespoon at a time. Taste and season with salt and pepper.

This dressing keeps well in the fridge for 5–6 days, so feel free to double the batch.

Step 5: Assemble Your Bowls

Now for the fun part:

• Start with a base of grains if you like (quinoa, brown rice, or farro work well)

• Add generous scoops of your roasted veggies and crispy chickpeas

• Drizzle with the creamy maple Dijon tahini dressing

• Optional toppings: chopped parsley, sunflower seeds, red pepper flakes, or a squeeze of fresh lemon

It’s the perfect cozy dinner you can dress up or down depending on what you have.

Nutrition Benefits of Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

Not only is this dish loaded with flavor it’s also seriously good for you.

• 🌿 Chickpeas are a great source of plant-based protein and fiber

• 🥦 Broccoli and Brussels sprouts bring vitamin C, folate, and antioxidants

• 🍠 Sweet potatoes offer complex carbs and beta-carotene

• 💪 Tahini adds healthy fats and calcium

• 🧡 Maple syrup and lemon juice balance the flavors without processed sugar

Together, this bowl supports energy, digestion, and immune health all while tasting like a comfort meal.

One serving provides fiber, protein, healthy fats, and essential vitamins perfect for plant-based eating.

Flavor & Texture Tips for Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

To make your bowl even more crave-worthy, a few small tweaks can take it from delicious to mind-blowing.

Roast Like a Pro

• Don’t overcrowd the pan give those veggies space! This helps them brown and crisp rather than steam.

• Use high-heat oils like olive or avocado oil for better caramelization.

• Flip halfway through roasting for even texture and golden color.

Spice Things Up

• Add a pinch of smoked paprika, cumin, or chili flakes to your veggie mix for extra warmth.

• For a sweet-savory twist, toss sweet potatoes in a little cinnamon or curry powder before roasting.

Creamy vs Tangy Dressing

• Want it sweeter? Add an extra teaspoon of maple syrup.

• Prefer more tang? Increase the apple cider vinegar or lemon juice slightly.

• Need to mellow it out? A splash of unsweetened plant milk softens the bite and makes it silkier.

Customizing Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

One of the best parts about this dish? You can totally make it your own.

🌽 Try Different Veggies

Don’t have broccoli or sprouts? No worries!

• Zucchini

• Carrots

• Cauliflower

• Red bell peppers

• Butternut squash

They all roast beautifully and bring new textures to the bowl.

🍚 Switch Up the Base

If you want to bulk it up, layer your bowl with:

• Quinoa

• Brown rice

• Couscous

• Farro

• Leafy greens like kale or spinach

Each option adds a new dimension of texture and nutrition.

🧆 Add More Protein

For a higher-protein version of Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing, try adding:

• Crispy tofu cubes

• Grilled tempeh

• Sautéed lentils

• Boiled eggs (for non-vegans)

These additions make the dish heartier and help it fuel your body post-workout or after a busy day.

🌍 Global Flavor Twists

Explore new taste profiles with simple swaps:

• Mediterranean: Add olives, cherry tomatoes, and a sprinkle of za’atar

• Asian-Inspired: Use sesame oil and swap Dijon for miso or soy sauce

• Southwestern: Add black beans, corn, avocado, and chipotle seasoning

Don’t be afraid to get creative this bowl is a blank canvas!

Storing Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

Whether you’re meal-prepping or saving leftovers, here’s how to keep everything fresh:

Storage Tips

• Roasted veggies: Store in an airtight container in the fridge for up to 4 days.

• Chickpeas: Keep separate to retain crispiness (store dry and reheat in a skillet or air fryer).

• Dressing: Store in a sealed jar in the fridge for 5–6 days. Shake before each use.

Reheating Instructions

• Veggies can be reheated in the oven or air fryer at 350°F for about 5–7 minutes to bring back crisp edges.

• Microwave works in a pinch but won’t preserve texture as well.

• Chickpeas re-crisp best in a dry skillet or toaster oven.

Tip: Keep ingredients separate until you’re ready to eat for the best flavor and texture.

FAQs About Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

Can I roast everything on one sheet pan?

You can, but it’s best to separate the chickpeas. They crisp faster than the veggies and may overcook if roasted together the entire time. Use two pans if possible or add chickpeas halfway through the veggie roast time.

How do I thin the dressing if it’s too thick?

Simply add water, 1 tablespoon at a time, until you reach your desired consistency. The tahini will thicken in the fridge, so re-thin before each use if needed.

Can I freeze leftovers?

While the roasted veggies freeze well, chickpeas lose their crisp, and the dressing can separate. For best results, freeze only the veggies and make the chickpeas and dressing fresh.

Is this recipe vegan and gluten-free?

Yes! This bowl is naturally vegan, gluten-free, and dairy-free. Always check labels on mustard and tahini to ensure no hidden gluten or additives.

Conclusion: Why You’ll Keep Coming Back to Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing

There’s something about this bowl that just hits all the right notes crunchy, creamy, tangy, and nourishing. It’s not just a recipe, it’s a vibe. Whether you’re prepping weekday lunches or cozying up with a Netflix dinner, Roasted Veggie and Chickpea Bowls with Maple Dijon Tahini Dressing give you everything you want in one colorful dish.

Simple to make, endlessly customizable, and bursting with flavor, this bowl isn’t just good it’s habit-forming in the best way. Try it once, and don’t be surprised if it becomes part of your weekly rotation.

Ready to roast? Grab those veggies, whip up that dressing, and bowl up some joy today.

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