Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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This Roasted Veggie & Chickpea Bowl with Maple Dijon Tahini Dressing is a vibrant, flavor-packed meal that brings together a medley of caramelized vegetables, crispy chickpeas, and a creamy, tangy dressing. It’s a powerhouse of plant-based nourishment and texture that’s as satisfying as it is beautiful.

Each bite offers a contrast of crisp edges and soft centers, nutty undertones from the tahini, and a sweet mustardy zing from maple syrup and Dijon. Whether you’re vegan, flexitarian, or just craving a hearty vegetable-forward dish, this bowl is the kind of meal that checks all the boxes: comfort, health, and flavor.

Ingredients for this Roasted Veggie & Chickpea Bowl

For the Bowl:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup broccoli florets
• 1 cup cubed sweet potatoes
• 1/2 small red cabbage, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste

For the Maple Dijon Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon water (adjust for consistency)
• Salt to taste

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Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. Rinse and drain the chickpeas, then pat them dry with a paper towel to help them roast better.

Step 2: Season the Ingredients

Place chickpeas, broccoli florets, sweet potato cubes, and chopped red cabbage on the baking sheet. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss everything to coat evenly and spread in a single layer.

Step 3: Roast to Perfection

Roast in the oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and chickpeas are golden and crisp. Broccoli and cabbage should be slightly charred at the edges.

Step 4: Make the Dressing

While the veggies roast, whisk together tahini, maple syrup, Dijon mustard, lemon juice, water, and salt in a small bowl until smooth. Add more water if needed to reach a pourable consistency.

Step 5: Assemble the Bowls

Once everything is roasted, divide the vegetables and chickpeas between serving bowls. Drizzle generously with the Maple Dijon Tahini Dressing. Garnish with chopped parsley if desired and serve warm.

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Frequently Asked Questions

Can I use other vegetables?

Absolutely. Bell peppers, zucchini, cauliflower, or Brussels sprouts work well here. Just make sure to chop them to similar sizes for even roasting.

Is the dressing spicy?

Not at all. It’s tangy and sweet. If you prefer a kick, add a pinch of cayenne or a splash of hot sauce.

Can I make this oil-free?

Yes, skip the olive oil and roast using a nonstick silicone mat or parchment. The texture may be slightly different but still tasty.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free. Just check the mustard label to ensure it’s certified.

Can I make the dressing ahead?

Definitely. It keeps well in the fridge for up to a week. Stir or shake before each use.

What should I serve this with?

It’s a meal on its own, but a slice of crusty whole grain bread or a scoop of quinoa on the side makes it even heartier.

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