🥗 Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing
📖 Description
This hearty and colorful veggie bowl is packed with nutrient-dense roasted vegetables and crispy chickpeas, all drizzled with a creamy, tangy, slightly sweet maple Dijon tahini dressing. Perfect for meal prep, plant-based diets, or anyone craving a clean, comforting meal, this bowl delivers both nutrition and satisfaction.
🍽️ Servings: 4
Prep Time: 15 mins
Cook Time: 30–35 mins
Total Time: ~45 mins
Yields: 4 meal-sized bowls
🥦 Ingredients
For the Roasted Veggies & Chickpeas:
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, diced (~2 cups)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 medium red or yellow onion, sliced
- 2–3 tbsp olive oil
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Optional: 1/2 tsp smoked paprika or cumin for added warmth
For the Maple Dijon Tahini Dressing:
- 1/4 cup tahini
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1–2 tbsp lemon juice or apple cider vinegar
- 2–4 tbsp warm water (to thin as needed)
- Pinch of salt and pepper
For Assembly:
- 2 cups cooked quinoa, brown rice, or farro
- Fresh parsley or microgreens (for garnish)
- Optional: avocado slices, pumpkin seeds, lemon wedges
🔪 Instructions
1. Preheat Oven:
- Set oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Prepare Vegetables & Chickpeas:
- In a large bowl, toss broccoli, Brussels sprouts, sweet potatoes, onion, and chickpeas with olive oil, garlic powder, salt, pepper, and optional spices.
- Spread evenly on the baking sheet.
3. Roast:
- Roast for 30–35 minutes, tossing halfway through, until vegetables are tender and lightly browned, and chickpeas are crispy.
4. Make the Dressing:
- In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, salt, and pepper.
- Slowly add warm water until desired consistency is reached (creamy but pourable).
5. Assemble the Bowls:
- Divide cooked grains among 4 bowls.
- Top with roasted veggies and chickpeas.
- Drizzle generously with the maple Dijon tahini dressing.
- Garnish as desired.
📝 Cooking Notes
- For extra crispy chickpeas, pat them very dry and roast them separately for the last 10 minutes at 450°F.
- Want a spicier flavor? Add a dash of cayenne or red pepper flakes to the veggie mix.
- This recipe works well for meal prep – store each component separately and assemble when ready to eat.
💡 Tips
- Add a protein boost with tofu, tempeh, or a fried egg on top.
- Use pre-cut or frozen vegetables to save time.
- For a nutty crunch, sprinkle toasted almonds or pumpkin seeds before serving.
- Swap the grain for cauliflower rice to make it low-carb.
🧮 Nutritional Info (per serving, estimated)
- Calories: ~450–500 kcal
- Protein: 14g
- Carbs: 50g
- Fat: 22g
- Fiber: 10–12g
- Sugar: 7g
(varies based on grain choice and dressing quantity)
💪 Health Benefits
- Rich in fiber from vegetables and chickpeas – great for digestion and satiety.
- Anti-inflammatory thanks to cruciferous veggies like broccoli and Brussels sprouts.
- Tahini is a good source of healthy fats, calcium, and B vitamins.
- Maple syrup & Dijon create flavor without added processed sugar or dairy.
❓ Q&A
Q: Can I use canned vegetables or frozen?
A: Yes, frozen veggies work well—just ensure they’re roasted until crisp. Avoid canned, as they’ll become mushy.
Q: Is this recipe gluten-free?
A: Yes, if using gluten-free grains like quinoa or rice.
Q: How long will leftovers last?
A: Up to 4–5 days in the fridge. Keep dressing separate for best texture.
Q: Can I make the dressing ahead?
A: Absolutely! It lasts for up to a week in the fridge. It may thicken—just stir in a bit of water or lemon juice.
Q: What can I substitute for tahini?
A: Sunflower seed butter, almond butter, or even Greek yogurt can work in a pinch.