Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

This hearty and wholesome dish is packed with roasted vegetables, crispy chickpeas, and a creamy maple Dijon tahini dressing. It’s perfect for a nourishing lunch or satisfying dinner — vegan, gluten-free, and full of flavor!

Ingredients

Vegetables & Legumes

  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 medium-large sweet potato, cut into 1-inch cubes (about 2 cups)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 onion, thinly sliced

Seasonings

  • Dash of garlic powder
  • Salt and freshly ground black pepper, to taste

Oils & Vinegars

  • Drizzle of olive oil
  • 1/4 cup apple cider vinegar

Dressing

  • 1/2 cup tahini
  • 1/2 cup Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 1/2 cup water (plus more to thin if needed)

Instructions

1. Prep the Vegetables

Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli, Brussels sprouts, sweet potatoes, and onion. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss everything to coat evenly.

2. Roast the Veggies

Roast in the preheated oven for 20–25 minutes, turning halfway through, until the vegetables are tender and lightly caramelized.

3. Crisp the Chickpeas

On a separate baking sheet, spread the chickpeas evenly. Drizzle with a little olive oil, sprinkle with garlic powder, salt, and pepper. Roast for 15 minutes, or until golden and crispy.

4. Make the Maple Dijon Tahini Dressing

In a mixing bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth and creamy. If too thick, add water one tablespoon at a time until desired consistency is reached. Season with salt and pepper to taste.

5. Assemble the Bowls

Divide the roasted vegetables and chickpeas between serving bowls. Generously drizzle with the maple Dijon tahini dressing.

6. Serve & Enjoy

Serve warm with extra dressing on the side if desired. This nutrient-packed bowl is perfect on its own or served over quinoa, rice, or greens.

Tip: Want to make it a meal prep staple? Store the roasted veggies and dressing separately in airtight containers and assemble just before eating.

 

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