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Roasted Veggie & Chickpea Bowls

Roasted Veggie & Chickpea Bowls with Creamy Tahini Bliss

Delicious Roasted Veggie & Chickpea Bowls packed with fiber and flavor, topped with creamy tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Healthy, Plant-Based
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 cups Broccoli florets Fresh is recommended for best flavor.
  • 2 cups Brussels sprouts Halved for even roasting.
  • 1 medium Onion Sliced; any onion variety works.
  • 1 large Sweet potato Cubed; can substitute with butternut squash.
For the Crispy Chickpeas
  • 1 can Chickpeas Drained and rinsed.
  • 2 tablespoons Olive oil Can swap with avocado oil.
  • 1 teaspoon Garlic powder Fresh garlic can be used too.
  • to taste Salt Basic seasoning.
  • to taste Pepper Basic seasoning.
For the Maple Dijon Tahini Dressing
  • 1/4 cup Tahini Base of the dressing.
  • 1 tablespoon Dijon mustard Can substitute with yellow mustard.
  • 2 tablespoons Lemon juice Brightens the dressing.
  • 1 tablespoon Maple syrup Sweetens the dressing.
  • 1 tablespoon Apple cider vinegar Introduces acidity.
  • as needed tablespoons Water Adjusts the dressing's consistency.

Equipment

  • Oven
  • Baking Sheet
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss together the broccoli florets, halved Brussels sprouts, sliced onion, and cubed sweet potato. Drizzle with olive oil, and sprinkle garlic powder, salt, and pepper over the vegetables. Make sure everything is well-coated.
  2. Place the baking sheet in the preheated oven and roast for 20-25 minutes. Toss the veggies halfway through for even cooking.
  3. Spread the drained and rinsed chickpeas on a separate baking sheet. Lightly drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes until golden and crunchy.
  4. In a bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and a splash of water until smooth.
  5. Once the roasted vegetables and crispy chickpeas are ready, divide them into bowls. Drizzle each bowl with the creamy dressing.
  6. These bowls can be enjoyed immediately or stored in airtight containers for later.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 150IUVitamin C: 100mgCalcium: 10mgIron: 20mg

Notes

Feel free to customize with additional vegetables or spices.

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