Roasted Vegetable & Chickpea Bowl – Easy Maple Dijon Tahini Recipe

This Roasted Vegetable & Chickpea Bowl is a nourishing, colorful meal made with caramelized broccoli, Brussels sprouts, sweet potato, and crispy roasted chickpeas. Everything is finished with a creamy Maple Dijon Tahini Dressing made with tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. The combination of hearty roasted vegetables, crispy chickpeas, and tangy-sweet tahini dressing makes this roasted vegetable bowl satisfying and full of flavor. It is an easy plant-based meal that works beautifully for lunch or dinner.

Recipe at a Glance

• Prep Time: Not specified
• Cook Time: 20–25 minutes for the vegetables; about 15 minutes for the chickpeas
• Oven Temperature: 400°F (200°C)
• Servings: Not specified
• Main Method: Roasting
• Diet: Plant-based

Why You’ll Love This Roasted Vegetable & Chickpea Bowl

• Packed with vegetables: Broccoli, Brussels sprouts, and sweet potato make the bowl colorful and hearty.
• Crispy chickpeas: Roasting the chickpeas adds a satisfying texture.
• Creamy homemade dressing: The Maple Dijon Tahini Dressing brings together savory, tangy, and slightly sweet flavors.
• Simple preparation: The vegetables and chickpeas roast while the dressing comes together separately.
• Great plant-based meal: A hearty combination that works well for lunch or dinner.

Ingredients

For the Roasted Vegetables

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
• 1 dash garlic powder
• Salt and freshly ground black pepper, to taste
• Drizzle of olive oil

For the Roasted Chickpeas

• 15 oz canned chickpeas, drained and rinsed
• Salt and freshly ground black pepper, to taste
• A bit of garlic powder
• Drizzle of olive oil

For the Maple Dijon Tahini Dressing

• 1/2 cup tahini
• 1/2 cup Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup water
• Salt and pepper to taste

How to Make a Roasted Vegetable & Chickpea Bowl

1. Prepare the Vegetables

Preheat your oven to 400°F (200°C).

On a large baking sheet, arrange the broccoli florets, halved Brussels sprouts, and sweet potato pieces.

Drizzle the vegetables with olive oil and season with garlic powder, salt, and freshly ground black pepper. Toss everything together so the vegetables are evenly coated.

2. Roast the Vegetables

Place the baking sheet in the preheated oven.

Roast the vegetables for 20–25 minutes, or until they are tender and slightly caramelized. Turn them halfway through the cooking time so they roast evenly.

3. Prepare the Chickpeas

While the vegetables are roasting, place the drained and rinsed chickpeas on a separate baking sheet.

Drizzle with olive oil and season with salt, pepper, and a bit of garlic powder.

Roast the chickpeas in the oven for about 15 minutes, or until they are crispy.

4. Make the Maple Dijon Tahini Dressing

While everything is roasting, prepare the dressing.

In a medium bowl, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water until smooth.

If the dressing is too thick, add more water one tablespoon at a time until it reaches your desired consistency.

Season with salt and pepper to taste.

5. Assemble the Bowls

Once the vegetables and chickpeas are finished roasting, divide them evenly among serving bowls.

Drizzle the Maple Dijon Tahini Dressing over the roasted vegetables and crispy chickpeas.

6. Serve

Serve the bowls warm, with additional dressing on the side if desired.

Important Cooking Tips

Cut the Sweet Potato Evenly

Cut the sweet potato into 1-inch pieces as specified so the pieces can roast alongside the broccoli and Brussels sprouts.

Turn the Vegetables Halfway Through

Turning the vegetables halfway through the 20–25 minute roasting time helps them cook and caramelize evenly.

Keep the Chickpeas Separate

The chickpeas are roasted on a separate baking sheet and have a shorter cooking time of about 15 minutes. This helps them develop their crispy texture without overcooking the vegetables.

Adjust the Dressing Consistency

The dressing can be adjusted with additional water if it is too thick. Add the water gradually, one tablespoon at a time, until it reaches the consistency you prefer.

Season to Taste

Salt and freshly ground black pepper are used throughout the recipe, so taste the dressing and season it according to your preference.

Simple Serving Ideas

Serve the roasted vegetables and chickpeas warm with plenty of Maple Dijon Tahini Dressing spooned over the top.

For extra dressing lovers, serve additional dressing on the side so each person can add more to their bowl.

Frequently Asked Questions

What temperature do you roast the vegetables at?

The vegetables are roasted at 400°F (200°C).

How long do the vegetables take to roast?

The broccoli, Brussels sprouts, and sweet potato roast for 20–25 minutes, or until tender and slightly caramelized. They should be turned halfway through the cooking time.

How do you make crispy roasted chickpeas?

The drained and rinsed chickpeas are placed on a separate baking sheet, seasoned with olive oil, salt, pepper, and garlic powder, then roasted for about 15 minutes, or until crispy.

Can the tahini dressing be made thinner?

Yes. If the Maple Dijon Tahini Dressing is too thick, add more water one tablespoon at a time until you reach your desired consistency.

Can I serve the bowl with extra dressing?

Yes. The recipe specifically suggests serving the bowls with additional dressing on the side if desired.

Final Thoughts

This Roasted Vegetable & Chickpea Bowl combines tender caramelized vegetables, crispy chickpeas, and a creamy Maple Dijon Tahini Dressing for a hearty plant-based meal. The sweet potato adds satisfying richness, while broccoli and Brussels sprouts bring plenty of roasted flavor. With the vegetables and chickpeas cooking in the oven while the dressing is whisked together, this is a simple and flavorful bowl to enjoy warm for lunch or dinner.

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