Description
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are cozy, colorful, and loaded with bold flavor. Crispy edges, creamy drizzle, and packed nutrition in every bite!
Ingredients
For the Veggies & Chickpeas:
½ tsp black pepper
2 cups halved Brussels sprouts
1 can (15 oz) chickpeas, drained
2 cups broccoli florets
½ large onion, sliced
1½ tbsp olive oil
1 medium sweet potato, cubed
1 tsp garlic powder
½ tsp salt
For the Dressing:
2 tbsp maple syrup
2 tbsp fresh lemon juice
½ cup water (more if needed)
½ cup Dijon mustard
¼ cup apple cider vinegar
½ cup tahini
Salt and pepper, to taste
Instructions
1. Set oven to 400°F.
2. Toss all veggies and onion with olive oil, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast 20–25 minutes, flipping once.
4. On another sheet, toss chickpeas with a little oil, salt, and pepper. Roast for 15 minutes.
5. In a bowl, whisk tahini, Dijon, lemon juice, maple syrup, vinegar, and water. Add salt and pepper.
6. Fill bowls with roasted veggies and chickpeas. Top with dressing.
Notes
Make sure to spread out the vegetables and chickpeas on the baking sheets to avoid steaming.
Customize your bowl with grains, leafy greens, or additional protein like tofu.
Dressing thickens in the fridge—add water to loosen if needed.
Store ingredients separately for best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Roasted Veggie Bowl, Chickpea Dinner, Maple Dijon Tahini Dressing, Vegan Dinner, Meal Prep Bowls, Gluten-Free Bowl