Let me tell you, these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing have become my go-to when I want something hearty, healthy, and hands-off. They’re the kind of dinner that makes your kitchen smell like comfort but leaves you feeling light, satisfied, and maybe a little smug (in the best way) because yes—you did just whip up a restaurant-worthy bowl in your own kitchen.
And the best part? You don’t need a pantry full of fancy ingredients or a culinary degree. Just a sheet pan, a few veggies, and a whisk.
Table of Contents
Why You’ll Love This Roasted Veggie & Chickpea Bowl Recipe
- It’s Weeknight-Friendly – You can prep it in under 15 minutes and let the oven do the work.
- It’s Packed with Nutrients – Between the fiber-rich chickpeas and the rainbow of roasted vegetables, it’s a bowl full of nourishment.
- The Dressing is Next-Level – Sweet, tangy, and creamy thanks to the tahini and maple syrup.
- It’s Perfect for Meal Prep – Everything stores well separately, and you can mix and match with grains or greens all week long.
Let’s be real: we’ve all had “those” days—when takeout is tempting, but your body (and wallet) say otherwise. This bowl is the answer.
What Does Roasted Veggie & Chickpea Bowl Taste Like?
Imagine this: sweet potatoes roasted until caramelized and tender, crispy chickpeas with a little crunch, and broccoli with that perfect charred edge. Top that with a luscious maple dijon tahini dressing that’s equal parts sweet, tangy, and nutty. It’s the kind of dish where every bite gives you something new—and somehow, it all just works.
Even my teenager—who thinks ketchup is a food group—asks for seconds.
What You’ll Need for These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
If you’ve ever stood in your kitchen thinking, “I want something nourishing but not boring,” this is that kind of recipe. The ingredients for these Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are simple, whole, and deeply satisfying—especially when they come together in a warm, roasted bowl.
Most of these are pantry staples or produce aisle regulars. And because everything gets roasted, there’s minimal stovetop babysitting involved. This is truly the kind of dinner that cooks while you do something else—fold laundry, help with homework, or just put your feet up for a minute.
Here’s exactly what you’ll need, and why each piece matters.
For the Roasted Vegetables and Chickpeas:
- Broccoli florets
You’ll want about 2 cups of fresh broccoli florets. They roast up beautifully—slightly crispy on the tips with a mild nuttiness. If you’re a fan of roasted veggie textures, broccoli is a non-negotiable. - Brussels sprouts, halved
Don’t sleep on roasted Brussels sprouts. When halved and roasted, they caramelize at the edges and take on a rich, earthy flavor that plays perfectly with the sweet and tangy tahini dressing. Aim for about 1 to 1.5 cups. - Sweet potato, cubed
About 1 medium sweet potato, peeled (optional) and cubed into bite-sized chunks. Roasted sweet potatoes add a touch of natural sweetness and fiber. If you’re out of sweet potatoes, feel free to swap in butternut squash or carrots. - Red or yellow onion, sliced
One small onion goes a long way here. As it roasts, it softens and sweetens, bringing an unexpected depth of flavor. Red onion gives a bit more color, but yellow works just as well. - Chickpeas, drained and rinsed
One can (15 oz) of chickpeas, also called garbanzo beans, is what brings the protein and crunch. When roasted, they develop an irresistible crisp exterior with a tender center. These are what make this bowl a satisfying main meal rather than a side. - Olive oil
A couple of tablespoons to coat your veggies and chickpeas for roasting. Extra virgin is best, but use what you have on hand. - Garlic powder, salt, and black pepper
Keep it simple with classic seasonings. Garlic powder adds warmth without overpowering, while salt and pepper do the heavy lifting in bringing out all those natural veggie flavors.
If you love simple meals that come alive in the oven, you might also enjoy this Hearty Ground Turkey Soup or Cabbage Soup—both are deeply flavorful and easy to prepare.
For the Maple Dijon Tahini Dressing:
- Tahini
This sesame seed paste is what gives the dressing its signature creaminess and rich, nutty flavor. Look for tahini with a smooth, pourable texture. Stir it well if it’s separated. - Dijon mustard
Adds tang and a gentle kick to balance the sweetness of the maple syrup. It also helps emulsify the dressing, making it silky and cohesive. - Fresh lemon juice
Just one to two tablespoons brightens up the entire dish. It cuts through the richness and makes everything taste fresh and vibrant. - Maple syrup
A tablespoon of pure maple syrup provides natural sweetness and balances out the tangy mustard and lemon. You can adjust to taste depending on how sweet you like your dressing. - Apple cider vinegar
This gives the dressing a little zip and depth. It’s optional, but highly recommended for rounding out the flavor. - Water
Just enough to thin the dressing to your desired consistency. Some tahini brands are thicker than others, so start with a tablespoon and add more as needed. - Salt and pepper
Essential for seasoning. Taste and adjust at the end—you’re aiming for a dressing that makes you want to dip your finger in twice.
This dressing alone is reason enough to bookmark this recipe. I’ve even used leftovers as a salad dressing, sandwich spread, or drizzle for roasted potatoes.
Want another deeply nourishing, plant-based meal that’s built on pantry basics? Take a peek at this Mediterranean Soup Recipe or Three Sisters Stew. They’re equally simple, cozy, and full of good-for-you ingredients.
How to Make Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing (Step-by-Step)
This is the kind of recipe I turn to when I want something deeply satisfying, but don’t have the energy to stand over the stove. Everything happens in the oven and one small bowl—no juggling skillets or dirtying a dozen dishes.
So grab your favorite sheet pans, preheat the oven, and let’s walk through this together.
Step 1: Preheat your oven and prepare your pans
Set your oven to 400°F (200°C).
Line two large baking sheets with parchment paper if you want easier cleanup (you’ll thank yourself later). This high heat helps caramelize the vegetables and give the chickpeas their craveable crunch.
While the oven preheats, go ahead and rinse and dry your veggies. The drier they are, the better they roast.
Step 2: Chop and season your vegetables
Spread the following vegetables on one of your baking sheets:
- 2 cups of broccoli florets
- 1 to 1½ cups of halved Brussels sprouts
- 1 medium sweet potato, cubed
- 1 small red or yellow onion, sliced
Drizzle the veggies with a generous 1–2 tablespoons of olive oil, and sprinkle with garlic powder, salt, and pepper to taste. Use clean hands or a large spoon to toss everything together directly on the sheet pan until coated and glistening.
Don’t overcrowd your pan—if the veggies are too close together, they’ll steam instead of roast. Spread them in a single layer with a little room to breathe.
This roasting method is perfect for hearty veggies and makes them just as cozy and comforting as the broth in a slow cooker white bean tomato soup.
Step 3: Prepare and season your chickpeas
On your second baking sheet, spread out one 15-ounce can of chickpeas (drained, rinsed, and patted dry). Toss with a drizzle of olive oil, a pinch of salt, a bit more garlic powder, and black pepper.
Optional: Add a pinch of smoked paprika or cayenne if you want a little heat.
The trick to crispy chickpeas is getting them as dry as possible before roasting. I usually blot mine with a kitchen towel after rinsing. Damp chickpeas = soft chickpeas.
Step 4: Roast everything to golden, crispy perfection
Place both sheet pans in the oven. Roast the vegetables for about 20–25 minutes, flipping halfway through for even browning.
Roast the chickpeas for about 15 minutes, also flipping or shaking the pan halfway.
Everything should come out golden-brown and delicious. The sweet potatoes will be fork-tender, the broccoli slightly crisp at the edges, and the chickpeas beautifully crunchy.
If you’re working with a small oven, feel free to roast in batches. It’s better to do two perfect rounds than overcrowd the pans.
Step 5: Make the maple dijon tahini dressing
While everything is roasting, whisk together the ingredients for your Maple Dijon Tahini Dressing in a small mixing bowl or mason jar:
- 3 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1½ tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 2–3 tablespoons water, to thin
- Salt and pepper, to taste
Start with 2 tablespoons of water and add more gradually until the dressing reaches a pourable consistency. Some tahini brands are thicker than others, so adjust as needed.
Taste and tweak: Want it tangier? Add more lemon. Sweeter? A touch more maple. Saltier? A pinch more salt. This dressing is incredibly flexible and can be used on so much more than just this bowl. I’ve drizzled it over roasted carrots, grain bowls, even baked tofu.
Step 6: Assemble your roasted veggie & chickpea bowls
Now comes the fun part—assembly. Grab your favorite deep bowls and start layering.
- First, add a base of cooked quinoa, brown rice, or greens like baby spinach or arugula if you want to bulk up your meal.
- Pile on a hearty scoop of your roasted sweet potatoes, Brussels sprouts, broccoli, and onion.
- Top with a generous spoonful (or two) of crispy chickpeas.
- Finally, drizzle the whole thing with your creamy maple dijon tahini dressing.
I love adding a squeeze of fresh lemon juice or a sprinkle of toasted seeds for an extra layer of flavor and texture.
Step 7: Serve warm and enjoy
These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are best served warm, right after roasting, but they hold up beautifully for leftovers too.
If you’re into cozy one-bowl dinners, you might also fall in love with this Slow Cooker Taco Soup or One Pot Lemon Herb Chicken and Rice—both are big on flavor, light on fuss.
Tips & Tricks for the Best Roasted Veggie & Chickpea Bowls
- Don’t crowd your pan. Overcrowding = steaming, not roasting. Give those veggies room to breathe!
- Use parchment paper to save on cleanup and prevent sticking.
- Toss halfway through roasting. This gives you that perfect golden edge.
- Customize the dressing. Like it tangier? Add more lemon. A little sweeter? More maple. You’re the boss.
- Make it a meal prep hero. Store each component separately and assemble when you’re ready to eat.
Storage Tips
- Fridge: Store roasted veggies and chickpeas separately in airtight containers for up to 4 days.
- Dressing: Will thicken in the fridge—just stir in a bit of warm water before serving.
- Reheating: Warm veggies and chickpeas in a 375°F oven or air fryer to bring back that crisp texture.
FAQs
Can I use frozen veggies?
Yes! Just thaw and pat dry before roasting to avoid sogginess.
Can I make the dressing ahead of time?
Absolutely. It stores well for up to a week in the fridge.
Is this gluten-free?
Yes, naturally! Just double-check your mustard and vinegar to be safe.
Can I add protein?
Sure—baked tofu, grilled chicken, or even a soft-boiled egg would be great here.
Final Thoughts
These Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing are what I call a “refrigerator reset.” Every time I make them, I feel like I’m feeding my body and soul—without stress, mess, or fuss. And hey, if a few chickpeas roll onto the floor, that’s just part of the charm, right?
So next time you’re standing in front of your fridge wondering what to make, remember: a cozy, nourishing bowl is only 40 minutes away.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing (Fast + Healthy + Delicious!)
- Total Time: 40 minutes
- Yield: 2–3 large bowls or 4 smaller servings 1x
- Diet: Vegan
Description
These roasted veggie and chickpea bowls are a nourishing plant-based meal featuring crispy chickpeas, caramelized vegetables, and a creamy maple Dijon tahini dressing. Perfect for weeknight dinners or healthy meal prep.
Ingredients
For the Roasted Vegetables:
- Broccoli florets
- Brussels sprouts, halved
- Sweet potato, cubed
- Onion, sliced
- 1 can chickpeas, drained and 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 small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Add water as needed to thin and season with salt and pepper.
6. Assemble bowls by dividing roasted veggies and chickpeas, then drizzle with maple Dijon tahini dressing. Serve warm.
Notes
Add grains like quinoa, rice, or farro to make it more filling.
Toss in fresh greens like arugula or spinach for extra freshness.
For a spicy kick, add smoked paprika or cayenne to the chickpeas.
Store components separately for meal prep and reheat veggies in the oven to keep them crisp.
If the dressing thickens in the fridge, stir in water to loosen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Meal Prep
- Method: Roasted
- Cuisine: Plant-Based, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 440mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: roasted veggie bowls, chickpea bowls, tahini dressing, vegan meal prep
