I recently made this Roasted Vegetable Chickpea Bowl with Tahini Dressing Recipe, and I have to say, it quickly became one of my favorite meals. The mix of roasted veggies with crispy chickpeas is so comforting, and the creamy tahini dressing takes it to another level.
It’s healthy, filling, and perfect for lunch or dinner. I love how easy it is to throw together, yet it tastes like something from a fancy café. Every bite is flavorful, and I can’t get enough of it! If you enjoy bold flavors, you might also like the Spicy Jalapeno Chicken Recipe for a zesty protein option.
Ingredients
Here’s everything you’ll need to make this vibrant and satisfying bowl. I’ve included tips for choosing the best ingredients for maximum flavor and texture.
- 2 cups broccoli florets – fresh works best; don’t use frozen for this recipe.
- 2 cups Brussels sprouts, halved – small sprouts roast more evenly.
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) – peel or leave skin on for extra texture.
- 15 oz canned chickpeas, drained and rinsed – roasting makes them wonderfully crispy.
- 1 dash garlic powder – enhances the flavor of the veggies.
- 1/2 cup tahini – use well-stirred tahini for a smooth dressing.
- 1/2 cup Dijon mustard – adds a tangy kick to the dressing.
- 2 tablespoons lemon juice – fresh is best for brightness.
- 2 tablespoons maple syrup – balances the tanginess.
- 1/4 cup apple cider vinegar – adds depth and acidity.
- Drizzle of olive oil – for roasting the vegetables.
- 1/2 cup water – adjust to reach desired dressing consistency.
- Salt and freshly ground black pepper, to taste – season everything generously.
Note: Serves 4 as a main dish.
Variations
You can easily customize this bowl to suit your preferences:
- Swap sweet potato for butternut squash or carrots for a different flavor profile.
- Use cauliflower instead of broccoli for a lighter texture.
- Make it grain-free by serving over a bed of greens instead of rice or quinoa.
- For a spicy twist, add a pinch of smoked paprika or cayenne to the roasted chickpeas.
- Use maple syrup alternatives like agave or honey if not vegan.
Cooking Time
Here’s a quick breakdown of how long this recipe takes from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Large baking sheet – for roasting vegetables evenly.
- Smaller baking sheet – for crisping chickpeas separately.
- Medium bowl – to whisk together the tahini dressing.
- Knife and cutting board – for chopping vegetables.
- Spatula or tongs – to toss veggies while roasting.
How to Make Roasted Vegetable Chickpea Bowl with Tahini Dressing
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Arrange broccoli, Brussels sprouts, and sweet potato on a baking sheet. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, then toss to coat evenly.
Roast the Vegetables
Place the baking sheet in the oven and roast for 20-25 minutes, turning halfway through. The veggies should be tender with slightly caramelized edges for that perfect roasted flavor.
Prepare the Chickpeas
While veggies roast, toss drained chickpeas with olive oil, salt, pepper, and garlic powder. Spread them on a separate baking sheet and roast for 15 minutes until golden and crisp.
Make the Tahini Dressing
In a medium bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water. Add water gradually to reach the desired pourable consistency. Season with salt and pepper to taste.
Assemble the Bowl
Once everything is roasted, divide the vegetables and chickpeas among serving bowls. Drizzle generously with tahini dressing. You can serve it warm or at room temperature.
Additional Tips for Making this Recipe Better
From my experience, these small tweaks elevate the dish even more:
- I like roasting chickpeas separately for maximum crispiness.
- Drizzle extra tahini dressing on top just before serving—it makes it creamier.
- I sometimes sprinkle toasted sesame seeds for added crunch.
- Let the roasted veggies cool slightly before adding the dressing to avoid it splitting.
How to Serve Roasted Vegetable Chickpea Bowl with Tahini Dressing
This dish is as beautiful as it is tasty. Serve it in wide bowls to showcase the roasted vegetables. Garnish with fresh parsley, a few lemon wedges, or a sprinkle of sesame seeds. For a heartier meal, pair it with quinoa, brown rice, or warm flatbread. You can also enjoy it alongside a light, flavorful soup like the Tomato Tortellini Soup Recipe.
Nutritional Information
Here’s a quick snapshot of the nutrition per serving:
- Calories: 380-400 kcal – a filling and wholesome meal.
- Protein: 12g – mainly from chickpeas and tahini.
- Carbohydrates: 45g – mostly complex carbs from sweet potato and chickpeas.
- Fat: 18g – healthy fats from tahini and olive oil.
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the fridge for up to 3 days. I like keeping the dressing separate until ready to serve.
Freezing
You can freeze the roasted vegetables and chickpeas, but the dressing should stay fresh in the fridge and added after reheating.
Reheating
Reheat the bowl in the oven or microwave until warm. Add the tahini dressing just before eating to maintain its creamy texture.
Why You’ll Love This Recipe
If you’re still not convinced, here are some reasons this bowl is a must-try:
- It’s easy and quick to make, perfect for weeknight meals.
- The recipe is versatile, allowing you to switch vegetables and grains.
- It’s plant-based, gluten-free, and can be made vegan easily.
- The flavors are bold yet comforting, with creamy tahini and roasted veggies.
- Leftovers taste just as good, making it ideal for meal prep.
Roasted Vegetable Chickpea Bowl with Tahini Dressing Recipe
Ingredients
Method
- Preheat your oven to 400°F (200°C). Arrange broccoli, Brussels sprouts, and sweet potato on a baking sheet. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, then toss to coat evenly.
- Place the baking sheet in the oven and roast for 20-25 minutes, turning halfway through. The veggies should be tender with slightly caramelized edges for that perfect roasted flavor.
- While veggies roast, toss drained chickpeas with olive oil, salt, pepper, and garlic powder. Spread them on a separate baking sheet and roast for 15 minutes until golden and crisp.
- In a medium bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water. Add water gradually to reach the desired pourable consistency. Season with salt and pepper to taste.
- Once everything is roasted, divide the vegetables and chickpeas among serving bowls. Drizzle generously with tahini dressing. You can serve it warm or at room temperature.
Notes
- I like roasting chickpeas separately for maximum crispiness.
- Drizzle extra tahini dressing on top just before serving—it makes it creamier.
- I sometimes sprinkle toasted sesame seeds for added crunch.
- Let the roasted veggies cool slightly before adding the dressing to avoid it splitting.