Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing Recipe
A vibrant and wholesome recipe featuring roasted broccoli, cabbage, sweet potatoes, and spiced chickpeas, all drizzled with a creamy and tangy maple Dijon tahini dressing. This nourishing bowl is perfect for a healthy lunch or dinner, combining a variety of roasted vegetables with protein-rich chickpeas and a flavorful, plant-based dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 bowls 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian, Modern American
- Diet: Vegetarian
Ingredients
Scale
Roasted Veggies & Chickpeas
- 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
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
- Preheat the oven: Set your oven to 400°F (200°C) and line 2 to 3 baking sheets with parchment paper to prepare for roasting.
- Prepare the chickpeas: Rinse, drain, and thoroughly pat dry the chickpeas. In a bowl, toss them with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them evenly on one baking sheet.
- Prepare the vegetables: Peel and dice the sweet potatoes, cut the broccoli into florets, and chop the purple cabbage. Toss each vegetable separately with olive oil, salt, and pepper, then spread them out on the remaining baking sheets.
- Roast the vegetables and chickpeas: Place the baking sheets in the oven. Roast the sweet potatoes for 25 to 30 minutes, flipping them halfway through to ensure even cooking. Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway to roast evenly. Roast the broccoli for 18 to 20 minutes, and the cabbage for 15 to 18 minutes. Remove each item from the oven as soon as it’s tender and nicely roasted.
- Make the dressing: In a bowl, whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, fresh lemon juice, and water to reach your desired thinness. Season with salt to taste and whisk until smooth and creamy.
- Assemble the bowls: Start with a base of cooked quinoa, brown rice, or fresh greens. Layer the roasted sweet potatoes, broccoli, cabbage, and chickpeas on top. Drizzle generously with the maple Dijon tahini dressing and sprinkle with fresh parsley or cilantro if desired.
Notes
- Pat chickpeas dry well to ensure they roast crispy rather than soggy.
- Adjust the water in the dressing to get your preferred consistency; thinner for drizzling, thicker for dipping.
- You can swap vegetables based on season or preference, such as using cauliflower or carrots.
- Make ahead tip: Roast all veggies and chickpeas in advance and refrigerate; simply reheat and assemble when ready to eat.
- Serve with your choice of grain or greens to make the bowl more filling.
Keywords: roasted veggie bowl, chickpea bowl, tahini dressing, healthy vegetarian recipe, easy roasted vegetables, maple Dijon dressing
