Why You’ll Love This Recipe
Flavorful & Filling: Roasted veggies and crispy chickpeas create a satisfying, hearty bowl.
Easy & Quick: Minimal prep and hands-off roasting make this simple to pull together.
Creamy, Sweet & Tangy Dressing: The Maple Dijon Tahini Dressing adds a luscious finish.
Versatile & Vegan: Perfect for plant-based diets, and easily customizable with your favorite veggies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 red bell pepper, diced
- 1 medium zucchini, chopped
- 1 medium onion, diced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Maple Dijon Tahini Dressing
- ¼ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 2–3 tablespoons water (to thin dressing)
- Fresh parsley, for garnish (optional)
Directions
- Preheat Oven: Set the oven to 400°F (200°C).
- Prepare Vegetables: Toss broccoli, red bell pepper, zucchini, and onion with olive oil, salt, pepper, garlic powder, and paprika in a large bowl.
- Roast Vegetables: Spread veggies evenly on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
- Roast Chickpeas: Place chickpeas on a separate baking sheet, drizzle with olive oil, sprinkle with salt, and roast for the last 15 minutes of the veggies’ cooking time to get crispy.
- Make Dressing: Whisk together tahini, maple syrup, Dijon mustard, apple cider vinegar, and enough water to reach a smooth, pourable consistency.
- Combine & Serve: Toss roasted veggies and chickpeas in a bowl or plate individually. Drizzle generously with the maple Dijon tahini dressing.
- Garnish: Sprinkle with fresh parsley if desired, and serve warm.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: Approximately 50 minutes
Variations
- Swap veggies with cauliflower, sweet potatoes, or Brussels sprouts.
- Add cooked grains like quinoa or brown rice for a fuller meal.
- Sprinkle with toasted nuts or seeds for crunch.
- Add fresh lemon juice or zest for extra brightness.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave until warmed through. Dress with fresh tahini sauce after reheating for best flavor.
FAQs
Can I use fresh chickpeas?
Yes, but cook them thoroughly and dry well before roasting.
Can I prepare the dressing in advance?
Yes, store in the refrigerator for up to a week. Stir before using.
Is this recipe gluten-free?
Yes, naturally gluten-free.
Can I add protein?
Tofu, tempeh, or grilled chicken can be added for extra protein.
How spicy is this dish?
Mild, but you can add chili flakes or hot sauce to the veggies or dressing for heat.
Can I use other nut butters instead of tahini?
Peanut or almond butter can work but will change the flavor profile.
What if I don’t have paprika?
Smoked or regular chili powder are good substitutes.
How can I make the chickpeas extra crispy?
Dry them well, use high heat, and avoid overcrowding the pan.
Can I make this vegan?
Yes, the recipe is naturally vegan.
Can this be served cold?
Yes, it’s delicious served warm or at room temperature.
Conclusion
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing offer a delicious, nutrient-packed meal that’s perfect any day of the week. With simple ingredients, bold flavors, and an irresistible dressing, it’s a bowl that satisfies both your taste buds and your body. Give this wholesome recipe a try and enjoy a vibrant, healthy meal that’s as easy as it is tasty.
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: Plant-based, Vegan
- Diet: Vegan
Description
Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing combine perfectly roasted vegetables and crispy chickpeas with a creamy, tangy dressing for a wholesome, plant-based meal packed with flavor and nutrition.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
2 cups broccoli florets
1 red bell pepper, diced
1 medium zucchini, chopped
1 medium onion, diced
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
¼ cup tahini
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2–3 tablespoons water (to thin dressing)
Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli, red bell pepper, zucchini, and onion with olive oil, salt, pepper, garlic powder, and paprika.
- Spread vegetables evenly on a baking sheet and roast for 20–25 minutes until tender and slightly charred.
- Place chickpeas on a separate baking sheet, drizzle with olive oil, sprinkle with salt, and roast for the last 15 minutes of the vegetable cooking time until crispy.
- Whisk tahini, maple syrup, Dijon mustard, apple cider vinegar, and water until smooth and pourable.
- Toss roasted veggies and chickpeas in a bowl or plate individually, then drizzle with the maple Dijon tahini dressing.
- Garnish with fresh parsley if desired and serve warm.
Notes
Swap veggies with cauliflower, sweet potatoes, or Brussels sprouts.
Add cooked quinoa or brown rice for a fuller meal.
Sprinkle with toasted nuts or seeds for extra crunch.
Add fresh lemon juice or zest for brightness.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven or microwave and add fresh dressing after reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
