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Roasted veggie and chickpea bowl drizzled with maple dijon tahini dressing
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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

A vibrant and wholesome dish featuring roasted vegetables combined with crispy chickpeas and a creamy, tangy dressing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Plant-Based
Keyword: Chickpeas, Maple Tahini Dressing, Meal Prep, Roasted Vegetables, Vegan
Servings: 4 servings
Calories: 450kcal

Ingredients

For the Roasted Vegetables

  • 1 medium sweet potato, diced into cubes Provides a sweet, creamy base.
  • 1 medium red bell pepper, chopped Adds a sweet crunch.
  • 1 medium yellow bell pepper For a pop of color and flavor.
  • 1 medium red onion, sliced Provides aromatic sweetness.
  • 1 can (15 oz) chickpeas, rinsed and drained A hearty, protein-packed component.
  • 2 tbsp olive oil Enhances the flavors and aids in roasting.
  • 1 tsp smoked paprika Provides a warm, smoky flavor.
  • 1 tsp garlic powder For delightful umami kick.
  • 1/2 tsp salt Enhances all natural flavors.
  • 1/4 tsp black pepper Adds a dash of heat.

For the Dressing

  • 3 tbsp tahini Provides a creamy, nutty flavor.
  • 1 tbsp Dijon mustard Adds zest.
  • 1 tbsp maple syrup Balances flavors with sweetness.
  • 1 tbsp apple cider vinegar Provides acidity and brightness.
  • 1 tbsp lemon juice Enhances freshness.
  • 2–4 tbsp warm water To thin the dressing as desired.
  • 1/4 tsp salt Additional seasoning for the dressing.

For Serving

  • 2 cups cooked grains (quinoa, brown rice, or farro) A nutritious base to hold other components.

Instructions

Preparation

  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Toss the Veggies and Chickpeas

  • In a large mixing bowl, combine diced sweet potato, chopped red and yellow bell peppers, sliced red onion, and drained chickpeas.
  • Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper.
  • Toss everything together until well-coated.

Roast in the Oven

  • Spread the veggie and chickpea mixture evenly onto the prepared baking sheet.
  • Roast for 25-30 minutes, stirring halfway through, until veggies are tender and chickpeas are crispy.

Whisk the Dressing

  • In a medium bowl, whisk together tahini, Dijon mustard, maple syrup, apple cider vinegar, lemon juice, and salt.
  • Gradually add warm water until dressing reaches desired consistency.

Assemble Your Bowls

  • Divide cooked grains into serving bowls.
  • Top with roasted vegetables and chickpeas, then drizzle with the Maple Dijon Tahini Dressing.

Notes

Experiment with different vegetables, add toasted nuts or seeds for crunch, and enjoy leftovers for meal prep.