Name: Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 large head of broccoli, cut into florets; 1 small head of purple cabbage, chopped; 2 medium sweet potatoes, peeled and diced; 1 can (15 oz) chickpeas, rinsed and drained; 3 tbsp olive oil, divided; 1 tsp smoked paprika; 1/2 tsp garlic powder; Salt & pepper, to taste; 1/4 cup tahini; 2 tbsp maple syrup; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1–2 tbsp fresh lemon juice; 2–4 tbsp water (as needed to thin); Salt, to taste; Fresh parsley or cilantro; Cooked quinoa, brown rice, or greens

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Introduction

This Roasted Veggie & Chickpea Bowl is a vibrant and nourishing meal packed with colorful vegetables and protein-rich chickpeas. Topped with a creamy Maple Dijon Tahini Dressing, it’s perfect for a hearty lunch or a wholesome dinner.

A white bowl is filled with colorful layers of food arranged neatly. At the bottom, there are round golden chickpeas forming one layer. Above the chickpeas, a layer of small bright purple beet cubes adds vibrant color. Next to the beets, roasted orange sweet potato chunks add warmth to the image. On top, bright green broccoli florets with a slightly crispy texture cover much of the bowl. Creamy beige sauce is drizzled over the broccoli and other layers, giving a smooth contrast to the textures. The bowl is sitting on a white marbled surface, and the overall look is fresh and healthy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head of broccoli, cut into florets
1 small head of purple cabbage, chopped
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, rinsed and drained
3 tbsp olive oil, divided
1 tsp smoked paprika
1/2 tsp garlic powder
Salt & pepper, to taste
For the Maple Dijon Tahini Dressing:

1/4 cup tahini
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1–2 tbsp fresh lemon juice
2–4 tbsp water (as needed to thin)
Salt, to taste

Optional toppings:

Fresh parsley or cilantro
Cooked quinoa, brown rice, or greens

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line 2–3 baking sheets with parchment paper.
Step 2: Prepare the chickpeas by rinsing, draining, and patting them dry. Toss with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet.
Step 3: Dice the sweet potatoes, cut broccoli into florets, and chop the cabbage. Toss each vegetable separately with olive oil, salt, and pepper. Spread each on baking sheets.
Step 4: Roast the vegetables and chickpeas: sweet potatoes for 25–30 minutes (flipping halfway), chickpeas for 20–25 minutes (shaking the pan halfway), broccoli for 18–20 minutes, and cabbage for 15–18 minutes. Remove each as it finishes roasting.
Step 5: To make the dressing, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, lemon juice, and enough water to reach your desired consistency. Season with salt to taste.
Step 6: Assemble the bowls by layering cooked grains or greens, then adding the roasted veggies and chickpeas. Drizzle generously with the maple Dijon tahini dressing and top with fresh herbs if using.

Tips & Variations

Use whatever seasonal vegetables you have on hand, such as carrots or cauliflower, for variety.
Swap out the chickpeas for roasted tofu or tempeh for a different protein.
Adjust the dressing thickness by adding more or less water to suit your preference.
Serve over warm grains like quinoa or farro for a heartier meal.

Storage

Store leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate and add it just before serving. Reheat the veggies in a 350°F (175°C) oven for about 10 minutes or until warmed through.

How to Serve

A white bowl filled with three layers of food: the bottom layer is green broccoli and grilled zucchini with dark grill marks, the middle layer is golden brown roasted chickpeas and bright orange roasted carrots, and the top layer is a thick beige sauce drizzled over the center, sprinkled with small green chopped herbs. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you choose gluten-free grains or greens to serve with it.

How long does the dressing keep in the fridge?

The Maple Dijon Tahini Dressing can be stored in an airtight container in the refrigerator for up to 5 days. Stir well before using, as it may thicken over time.