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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing


  • Author: Sophia Langley
  • Total Time: 42 minute
  • Yield: 2 large bowls

Description

Looking for a quick dinner or healthy lunch idea that checks all the right boxes? This Roasted Veggie & Chickpea Bowl is a colorful, satisfying, and easy recipe packed with hearty vegetables and plant-based protein. Perfect for meal prep or a weeknight dinner, it comes together with roasted broccoli, sweet potatoes, and chickpeas, all topped with a velvety maple Dijon tahini dressing. Whether you need fresh dinner ideas or want something wholesome and filling, this veggie bowl delivers taste, texture, and nutrition in one irresistible dish.


Ingredients

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


Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Pat chickpeas dry and place them on the sheet with broccoli, sweet potatoes, and red cabbage.
  3. Drizzle with olive oil, sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
  4. Roast for 25-30 minutes, flipping halfway, until veggies are tender and chickpeas are crisp.
  5. In a bowl, whisk tahini, maple syrup, Dijon, lemon juice, water, and salt until smooth.
  6. Assemble bowls with roasted veggies and chickpeas. Drizzle with dressing and enjoy warm.
  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Category: Dinner, Lunch