Roasted Chickpea & Veggie Bowl Recipe

The Maple Tahini Roasted Veggie Bowl is pure comfort in a bowl: a tumble of caramelized sweet potato, roasted chickpeas, and vibrant green veggies—all showered with a tangy-sweet tahini dressing that makes every bite irresistible. It’s filling, nutrient-packed, and the kind of dish you’ll want to return to, again and again, for both lunch and dinner.

Ingredients You’ll Need

Each ingredient in this Maple Tahini Roasted Veggie Bowl plays a starring role—think crispy-edged Brussels sprouts, creamy sweet potato, and chickpeas that turn golden in the oven. The secret, though, is in the lemony, maple-infused tahini dressing that’s tangy, sweet, rich, and crave-worthy.

• Broccoli florets (2 cups): Adds a pop of green and a lovely bite; look for fresh, tight florets for the best texture.
• Brussels sprouts, halved (2 cups): Roasting brings out their natural sweetness and gives you those irresistible crispy edges.
• Sweet potato, cubed (about 2 cups): Dice it into 1-inch pieces for even roasting—a touch of sweetness balances the tangy dressing.
• Canned chickpeas (15 oz), drained and rinsed: They get delectably crunchy in the oven and load this bowl with fiber and plant protein.
• Olive oil, lemon juice, or balsamic vinegar (drizzle): Any of these add subtle flavor and help your veggies caramelize. Use what you love!
• Garlic powder (dash): A pinch infuses everything with warm, earthy notes.
• Salt and freshly ground black pepper: Simple and essential—taste and season as you go for that perfect savory edge.
• Dijon mustard (1/4 cup): Gives the dressing punchy depth and a subtle sharpness that wakes up the whole bowl.
• Tahini (1/2 cup): The backbone of that creamy, nutty, plush dressing—choose a good-quality tahini for silky results.
• Water (1/3 cup): Thins the dressing to just the right pourable consistency.
• Apple cider vinegar (1/4 cup): Brings a gentle tang and brightness to the sauce.
• Date syrup or maple syrup (2 tbsp or to taste): Maple syrup gives a richer fall/winter vibe, while date syrup delivers sweetness and a hint of caramel.
• Lemon juice (2 tbsp): Lifts and balances the flavors perfectly.

Variations

This Maple Tahini Roasted Veggie Bowl is just the beginning—think of it as your canvas! You can swap in ingredients based on what’s in season, what’s in your fridge, or dietary needs. Don’t be afraid to make it your own.

• Swap the veggies: Try cauliflower, carrots, red onion, or bell peppers—the roasting method works for nearly any sturdy vegetable.
• Change the protein: For extra staying power, add grilled tofu, roasted tempeh, or even cooked quinoa along with (or instead of) chickpeas.
• Spice it up: Sprinkle smoked paprika, chili flakes, or cumin over the veggies before roasting for an extra layer of flavor.
• Make it grain-based: Serve the roasted veggies on a bed of brown rice, farro, or another hearty grain for a bigger meal.
• Dairy-free & vegan as written: This bowl is naturally vegan, but it’s also gluten-free if you double-check your condiments!

How to Make Maple Tahini Roasted Veggie Bowl

Step 1: Prep & Preheat

Set your oven to 400°F so it’s piping hot and ready for roasting. While it heats, line a large baking sheet with parchment (for easy clean-up) or grab a trusty non-stick sheet. This step sets the stage for golden, evenly cooked veggies.

Step 2: Season the Veggies and Chickpeas

Add the broccoli, halved Brussels sprouts, sweet potato cubes, and drained chickpeas to a bowl. Drizzle just enough olive oil (or lemon juice, or balsamic if you’re in the mood for a twist) to lightly coat. Sprinkle with a dash of garlic powder, plenty of salt, and a generous crack of black pepper, then use your hands (yes, your hands—they work best!) to massage all that flavor in.

Step 3: Roast to Caramelized Perfection

Arrange the seasoned veggies and chickpeas in a single layer on your baking sheet—don’t overcrowd them or they’ll steam instead of roast! Pop them into the oven for 15 minutes, give everything a quick toss, then roast for 5 minutes more until the sweet potatoes are just fork-tender. For finishing magic, turn your oven to broil and let the Brussels sprouts get a kiss of char for 2 extra minutes.

Step 4: Whisk Up the Maple Tahini Dressing

While your veggies are roasting, mix up the dressing: whisk together Dijon mustard, tahini, water, apple cider vinegar, maple syrup (or date syrup), lemon juice, and a pinch each of salt and pepper. Adjust with extra syrup or water to suit your sweet/tangy/creamy vibe. The result? A dreamy pour-over sauce you’ll want to put on everything.

Step 5: Toss & Serve

As soon as the veggies are done, transfer them to a serving bowl. Spoon over as much of the maple tahini dressing as your heart desires and gently toss to coat. Serve warm, immediately, for ultimate crispiness—or build meal-prep bowls for the week ahead!

How to Serve Maple Tahini Roasted Veggie Bowl

Garnishes

Give your bowl a final flourish! A sprinkle of toasted sesame seeds or sunflower seeds adds crunch, while fresh parsley or cilantro lends color and a burst of herbal freshness. For a creamy zing, try a dollop of vegan yogurt or an extra squeeze of lemon right before digging in.

Side Dishes

This bowl is hearty enough on its own, but it pairs beautifully with warm pita, a side of fluffy quinoa, or a simple green salad. If you’re entertaining, consider serving it alongside a mezze platter or a cup of tangy lentil soup for a well-rounded meal.

Creative Ways to Present

Layer the bowl with a bed of leafy greens before topping with the roasted veggies, or serve as a build-your-own-bowl bar for lunch guests! For meal prep, portion the Maple Tahini Roasted Veggie Bowl ingredients into jars for colorful, grab-and-go lunches all week.

Make Ahead and Storage

Storing Leftovers

Let any leftover Maple Tahini Roasted Veggie Bowl cool fully before transferring to airtight containers. Leftover dressed or undressed veggies keep well in the fridge for up to 4 days—making this an ideal meal prep or make-ahead option for busy weeks.

Freezing

While the roasted veggies and chickpeas can technically be frozen, they lose some of their crispness when thawed. If you’d like to freeze the components, store the dressing separately and reheat the veggies in the oven to restore some texture before assembling your bowl.

Reheating

For the best results, reheat your veggies and chickpeas in a hot oven or toaster oven at 400°F for about 10 minutes. This helps them regain their roasted edges. Gently re-warm the maple tahini dressing separately (or serve it cold if you prefer a zesty contrast).

FAQs

Final Thoughts

If you’re craving a meal that’s cheerful, deeply satisfying, and positively packed with flavor, this Maple Tahini Roasted Veggie Bowl is about to become your new favorite. Grab your sheet pan, whip up that dreamy dressing, and discover why this bowl earns repeat requests in my kitchen every single week. Enjoy—and don’t forget to savor every bite!

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