Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

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Golden chickpeas, charred bell peppers, and crisp-roasted broccoli—this is the kind of plant-based bowl that makes you crave vegetables. Drizzled with a creamy maple Dijon tahini sauce and sprinkled with sesame seeds, it delivers the perfect balance of savory, tangy, and sweet. Whether you’re fueling up for a busy afternoon or looking for a lighter dinner option, this bowl satisfies without feeling heavy.

The texture contrast is a dream. Roasted broccoli and peppers bring caramelized edges and smoky flavor, while the chickpeas stay chewy and satisfying. Add a generous spoon of the velvety dressing and a few fresh herbs, and you’ve got a restaurant-quality bowl made easily in your own kitchen.

Ingredients for this Roasted Veggie & Chickpea Bowl

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, cut into chunks
• 1 head broccoli, cut into florets
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 tablespoon sesame seeds (for garnish)
• Fresh cilantro or parsley (optional, for topping)

For the Maple Dijon Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon water (plus more to thin if needed)
• Salt and pepper to taste

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Step 1: Prep the Oven and Vegetables

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the chickpeas, broccoli florets, bell pepper slices, and red onion chunks onto the sheet. Drizzle with olive oil, sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything well to ensure even coating.

Step 2: Roast to Perfection

Spread the mixture out into a single layer. Roast for 25-30 minutes, stirring halfway through, until the vegetables are nicely browned and slightly crispy on the edges. Chickpeas should be golden and tender.

Step 3: Make the Maple Dijon Tahini Dressing

While the vegetables roast, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water in a small bowl. Stir until smooth and creamy. Add more water a teaspoon at a time if a thinner consistency is desired. Season with salt and pepper to taste.

Step 4: Assemble the Bowls

Divide the roasted vegetables and chickpeas between bowls. Drizzle generously with the maple Dijon tahini dressing. Garnish with sesame seeds and a few leaves of fresh cilantro or parsley if using.

Step 5: Serve and Enjoy

Serve warm as a hearty lunch or light dinner. These bowls pair beautifully with quinoa or brown rice for added bulk, or you can enjoy them on their own for a grain-free option.

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Frequently Asked Questions

What can I substitute for tahini in the dressing?

You can use cashew butter or almond butter for a slightly different but still creamy texture and nutty flavor.

Can I use canned vegetables instead of roasting fresh ones?

Roasting fresh vegetables gives the best texture and flavor. However, if in a pinch, canned or pre-cooked veggies can be warmed and tossed with spices for a quicker version.

How can I add protein to this bowl?

While chickpeas are already a good protein source, you can add grilled tofu, a soft-boiled egg, or even roasted tempeh for an extra protein boost.

Is this bowl suitable for meal prep?

Absolutely. Just keep the dressing on the side and store all elements separately if you want to maintain texture. It holds up well in the fridge.

Can I freeze the roasted vegetables?

Roasted veggies can be frozen, but their texture may soften significantly upon thawing. For best results, store in the fridge and consume within a few days.

Is the maple Dijon tahini dressing spicy?

No, it’s creamy, tangy, and sweet with no spice. You can add a pinch of cayenne or hot sauce if you’d like a kick.

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